turkey sliders
Fitness & Nutrition

Healthy Football Party Food: Turkey Sliders with Slaw

By on 01/25/2018

These easy turkey sliders are a healthy way to kick off the big game. The red cabbage and cucumber slaw gives the sliders a punch of color and flavor without a lot of extra calories.

Ingredients

  • small red cabbage (about 1 lb) leaves diced
  • large cucumber sliced in thin rounds
  • tsp sugar
  • Tbsp white wine vinegar
  • tsp olive oil
  • Black pepper to taste
  • carrots peeled and grated
  • stalks lemongrass ends discarded and outer layer peeled, chopped
  • scallions thinly sliced
  • large garlic clove finely minced
  • lb ground turkey breast
  • 3/4 tsp ground cumin
  • Tbsp sriracha
  • 1/8 tsp salt
  • 12 slider rolls split

Preparation

  • In a medium bowl, combine the cabbage, cucumber, 1/2 teaspoon of the sugar, 2 tablespoons of the vinegar and the oil. Season with black pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
  • Meanwhile, in a saucepan, combine the carrots, remaining 1/2 teaspoon sugar, remaining 2 tablespoons vinegar and 1/4 cup water. Bring to a boil over high heat and cook for 30 seconds, or until the sugar has dissolved. Remove from heat and let cool for at least 10 minutes. Drain before using.
  • In a medium bowl, combine lemongrass, scallions, garlic, turkey, cumin and sriracha; season with the salt and pepper to taste. Mix gently to combine. Form turkey mixture into twelve 1/2-inch-thick patties.
  • Heat a grill to medium-high heat and grill sliders about 5 minutes on each side, or until cooked through. (Alternately, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through, about 5 minutes per side.)
  • Serve the burgers in the rolls, topped with the carrots and with the slaw on the side.

Nutritional Info

Serving size: 1 burger, 1/2 cup cabbage
Serves 12

Calories: 177
Fat: 5g
Saturated Fat: 0g
Cholesterol: 31mg
Sodium: 224mg
Carbohydrates: 23g
Fiber: 2g
Protein: 10g



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Date Last Reviewed: December 1, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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