Thanksgiving turkey sliders are mini ground turkey burgers seasoned with Worcestershire, salt, pepper, and garlic, cooked on a griddle until they hit 165°F, topped with melted Swiss cheese, then stacked on toasted King’s Hawaiian slider buns with homemade cranberry mayo, crispy fried onions, and a brush of chive butter on top. The cranberry mayo is made with mayo, cranberry sauce, Dijon mustard, and pineapple juice for sweetness and tang that tastes like Thanksgiving in sauce form. These turkey slider patties are perfectly sized for King’s Hawaiian 9-count slider buns, and the whole batch comes together in about an hour. Serve them with warm gravy for dipping and you’ve got holiday party food that disappears in minutes.

The whole process takes about 60-70 minutes from start to finish including freezing the patties. You mix the ground turkey with seasonings, form 9 patties, freeze them for 30 minutes so they hold their shape, make the cranberry mayo while they freeze, then cook the patties on a griddle and assemble the sliders. The freezing step is critical—it keeps the patties from falling apart and helps them cook evenly. These Thanksgiving sliders are perfect for holiday parties, game day, or using up leftover cranberry sauce.

Why Ground Turkey Works Better Than Leftover Turkey for Sliders

You could use leftover roasted turkey for sliders, but ground turkey patties work way better. Ground turkey forms into patties that fit the buns perfectly, have even texture throughout, and absorb the seasonings you mix in. Leftover turkey is shredded or sliced, which makes it harder to stack on a slider and doesn’t hold together as well.

Ground turkey (93/7 lean-to-fat ratio) is lean but still has enough fat to stay juicy. If you use 99% fat-free ground turkey, the patties will be dry. If you use ground turkey with too much fat, they’ll shrink too much and be greasy. 93/7 is the sweet spot.

Seasoning the ground turkey with Worcestershire sauce, salt, pepper, garlic powder, and onion powder gives you savory, well-seasoned patties that taste like Thanksgiving stuffing. The Worcestershire adds umami depth that makes the turkey taste meatier.

Why Cranberry Mayo Is the Secret Weapon

Cranberry mayo is what makes these sliders taste like Thanksgiving. It’s mayo mixed with cranberry sauce, Dijon mustard, and pineapple juice. The mayo adds creaminess and richness, the cranberry sauce adds sweetness and tang, the Dijon adds sharpness, and the pineapple juice adds a hint of tropical sweetness that brightens everything up.

Using pineapple juice instead of lemon juice is a smart move. Pineapple juice is sweeter and less acidic than lemon, which pairs better with cranberry sauce. It rounds out the flavors without making the sauce too tart.

The cranberry mayo needs to be made ahead and refrigerated for at least 30 minutes. As it chills, it thickens up and the flavors blend together. If you use it right away, it’ll be too thin and runny.

You can use jellied cranberry sauce or whole berry cranberry sauce. Jellied sauce blends smoother into the mayo. Whole berry sauce gives you little cranberry chunks, which add texture. Either works—it’s personal preference.

Why King’s Hawaiian Buns Are the Best for Sliders

King’s Hawaiian slider buns are slightly sweet, soft, and perfectly sized for mini burgers. The sweetness complements the savory turkey and tangy cranberry mayo. The soft texture doesn’t overpower the patty—it just holds everything together.

The 9-count pack is convenient because it’s pre-sliced and ready to go. You don’t have to separate the buns or slice them yourself. Just toast them and they’re ready.

Other slider buns work, but King’s Hawaiian is the gold standard. If you can’t find them, use potato rolls or brioche slider buns. Avoid regular dinner rolls—they’re too big and too dense.

See How It’s Done

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Step-by-Step Instructions

Step 1: Form the Turkey Patties

In a large bowl, combine 2 pounds of ground turkey (93/7), 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of garlic powder, and ¼ teaspoon of onion powder.

Mix everything together with your hands until the seasonings are evenly distributed through the turkey. Don’t overmix or the patties will be tough. Just mix until combined.

Divide the turkey mixture into 9 equal portions. Each portion should be about 3.5 ounces.

Form each portion into a patty that’s slightly larger than the King’s Hawaiian slider buns. The patties will shrink slightly when they cook, so make them a little bigger than the buns. Press them flat so they’re about ½ inch thick.

Place the formed patties on a sheet of parchment paper so they don’t stick together. Make sure they’re not touching.

Place the sheet of patties in the freezer for 30 minutes. This firms them up so they hold their shape on the griddle and don’t fall apart when you flip them.

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Step 2: Make the Cranberry Mayo

While the patties freeze, make the cranberry mayo. In a medium bowl, combine ½ cup of mayonnaise, 3-4 tablespoons of cranberry sauce (use 3 tablespoons if you want it less sweet, 4 tablespoons if you want it sweeter), 1 teaspoon of Dijon mustard, 1-2 teaspoons of pineapple juice, a pinch of salt, and a pinch of black pepper.

Stir everything together with a whisk or fork until it’s smooth and well combined. If you’re using whole berry cranberry sauce, you can mash the berries slightly with the fork so they break down a bit, or leave them whole for texture.

Taste the cranberry mayo and adjust the seasoning if needed. If it’s too tart, add a little more pineapple juice or mayo. If it’s too sweet, add a squeeze of lemon juice or more Dijon.

Cover the bowl and refrigerate the cranberry mayo for at least 30 minutes. As it chills, it’ll thicken up and the flavors will blend together. You want it thick enough to spread without running off the buns.

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Step 3: Toast the Slider Buns

Heat a griddle or large skillet over medium heat. You don’t want it screaming hot—medium heat toasts the buns evenly without burning them.

Take the King’s Hawaiian slider buns and separate the top and bottom halves if they’re still connected. They should be pre-sliced, so this is easy.

Place the buns cut-side down on the griddle. Toast for about 2-3 minutes until they’re golden brown and slightly crispy on the cut side. Watch them closely so they don’t burn.

Once toasted, remove the buns from the griddle and set them aside. Keep the top and bottom halves separate so you can build the sliders later.

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Step 4: Cook the Turkey Patties

Turn the griddle up to medium-high heat. Add a thin layer of oil—just enough to coat the surface. You can use vegetable oil, canola oil, or avocado oil.

Remove the turkey patties from the freezer. They should be firm and cold, which helps them hold their shape.

Place all 9 patties on the hot griddle. Don’t crowd them—if your griddle isn’t big enough, cook them in batches.

Cook the patties for 3-4 minutes on the first side without moving them. You want them to develop a golden-brown crust. Ground turkey doesn’t have as much fat as beef, so it won’t release as easily. Just let it cook and it’ll release when it’s ready.

After 3-4 minutes, flip the patties with a spatula. Cook for another 3-4 minutes on the second side.

Check the internal temperature with a meat thermometer. Turkey needs to reach 165°F internal to be safe. The patties should be golden brown on both sides and cooked through.

Once the patties hit 165°F, place one slice of Swiss cheese on top of each patty. Turn off the heat and let the residual heat melt the cheese. If the cheese isn’t melting fast enough, cover the patties with a lid or large piece of foil for 30-60 seconds.

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Step 5: Build the Sliders

Now it’s time to assemble. Start with the toasted bottom buns.

Spread a generous amount of cranberry mayo on each bottom bun. Don’t be shy—the cranberry mayo is the star of the show.

Place one turkey patty with melted Swiss cheese on top of the cranberry mayo.

Top each patty with a spoonful of crispy fried onions (French’s). The fried onions add crunch and savory flavor that contrasts with the sweet cranberry mayo.

Spread more cranberry mayo on the inside of each top bun. This gives you cranberry flavor on both sides of the slider.

Close each slider with a top bun.

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Step 6: Finish with Chive Butter

In a small bowl, melt ½ stick (4 tablespoons) of butter in the microwave or on the stove. Stir in 1 teaspoon of chopped fresh chives.

Use a pastry brush or spoon to brush the chive butter over the top of each slider bun. This adds shine, flavor, and a little richness that ties everything together.

The chive butter also makes the buns look glossy and appetizing, which is great for presentation if you’re serving these at a party.

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Step 7: Serve with Gravy

These Thanksgiving turkey sliders are best served with warm gravy on the side for dipping. Use turkey gravy if you have it, or any brown gravy works.

Pour the gravy into small ramekins or bowls so each person can dip their sliders. The combination of the savory turkey, tangy cranberry mayo, crispy onions, and rich gravy is what makes these sliders taste like a complete Thanksgiving dinner in slider form.

Serve the sliders warm. They’re best eaten right away, but they’ll hold for about 30 minutes if you’re serving them at a party.

Frequently Asked Questions

Can I make the patties ahead of time?

Yes. Form the patties, place them on parchment paper, and freeze them for up to 2 months in a freezer-safe container or bag with parchment between each layer. Cook from frozen—just add 1-2 minutes to each side.

Can I use leftover turkey instead of ground turkey?

You can, but it won’t have the same texture. Shred or chop leftover turkey, mix it with a little mayo to bind it, season it, and form it into patties. They won’t hold together as well as ground turkey patties but they’ll work.

What if I can’t find pineapple juice?

Use lemon juice, but start with just 1 teaspoon because lemon is more acidic. Add more to taste. You can also use orange juice for sweetness without as much acidity.

Can I use a different cheese?

Swiss is traditional and mild, but white cheddar, provolone, or Havarti work great too. Avoid strong cheeses like blue cheese—they’ll overpower the cranberry mayo.

How do I keep the sliders warm for a party?

Place the assembled sliders in a covered dish in a 200°F oven for up to 30 minutes. They’ll stay warm without drying out. Serve the gravy in a slow cooker on the “warm” setting.