Five Spice Turkey Burger Sliders

These turkey burger sliders are boldly flavored with five spice powder and topped with a creamy, spicy chili garlic sauce. These baked turkey burgers make a juicy and lightened-up appetizer or small meal.

Something strange is happening with my resolutions this year. For one, it’s a month in to the new year and I actually remember what they are (sorry 2013 resolutions…whatever you were). I’ve already completed one (self-host this very website), so I’d say that’s an encouraging sign.

But instead of my list dwindling, turns out I’m adding to it. Things I should’ve had on my list come January 1st, but slipped my mind at the time. I’m retroactively resolution-ing.

So despite it being nearly a month into the new year, I resolve to become more creative with my cooking. Staples are wonderful things, of course, but my boyfriend and I have noticed more often that we feel as if we’ve been pitched head first into a food rut.

“What do you feel like for dinner?” is usually met with a long silence, with the eventual “Not sure, what about you?” followed-up with more silence, as well. Snooze-city around here. Well, that needs to change. Starting with turkey burger sliders.

Recipe ingredients you’ll need

These turkey burger sliders are kicked up several notches! They’re lightened up, boldly-spiced, and easy easy to make. You’ll need:

Ground turkey: Look for a 20-ounce package here. As this recipe yields ten sliders, each turkey patty will end up around two ounces of raw meat. Any lean/fat percentage is fine.

Panko breadcrumbs: These help bind the burger ingredients together and provide heft.

Hoisin sauce, mustard, soy sauce: Adding hoisin sauce, prepared mustard, and soy sauce to a burger patty mixture is great not only of moisture but for flavor. Stone-ground mustard is my preference but whatever you have will be just fine.

Green onions: Dicing green onions and adding them into the turkey burger sliders is another way to bring pops of flavor.

Sriracha, sesame oil: Love these two! Chili garlic sauce also works in place of the sriracha.

Garlic and five spice powders: Five spice powder is a strong flavor on the forefront here. It’s warm, spiced, sweet…almost bitter? It has a very unique flavor that is bold yet blends in with a whole smattering of other ingredients. And I never pass up the opportunity to add extra garlic.

Easy instructions

The beauty of this recipe is that it has very easy prep. Mix together all of the turkey burger ingredients, then portion out into ten slider-sized patties.

Since these are very moist burgers, baking them is my preferred manner of cooking. Spray an oven-safe wire rack with cooking spray and set it over a rimmed baking sheet. Evenly space the turkey slider patties on the rack and cook at 350°F for 20 minutes, or until the center of the thickest patty reaches 165°F.

While you can serve these turkey burger sliders any which way you want, a generous drizzle of creamy chili garlic sauce takes them over the top. Really it’s a cheater’s sauce as it’s just two ingredients: light mayo and chili garlic sauce. But man, it brings a great zip with a creaminess that takes the edge off.

Recipes you may also like

Italian baked turkey meatballs is another healthy ground turkey recipe that goes in a very different direction flavor-wise, but also has simple steps. Just mix everything up in a bowl.

These baked turkey hoisin meatballs are a family favorite and in regular rotation on our dinner menu. I most often serve them with brown rice and some roasted green vegetable, like broccoli or brussels sprouts. That glaze is so good!

More baked burger patties on a rack for this recipe for ginger pork burgers. That flavor nudge from fresh ginger just works with the rest of the ingredients. Plus you’ll see a familiar creamy/spicy drizzle over top.

Recipe notes

• These burgers are juicy. If the mixture is too loose for you to comfortably form patties, work in extra panko, a little at a time, until it reaches a better consistency.
• Using Greek yogurt instead of light mayonnaise for the sauce is a way you can lighten this baked slider recipe even more.

Five Spice Turkey Burger Sliders

These turkey burger sliders are boldly flavored with five spice powder and topped with a creamy, spicy chili garlic sauce. These baked turkey burgers make a juicy and lightened-up appetizer or small meal.

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Course: Appetizer

Cuisine: Fusion

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 10 sliders

Calories: 334kcal

Author: Alyssa

Ingredients

For the Sliders:

• ▢ 1 20-oz package ground turkey
• ▢ 1/2 cup panko breadcrumbs
• ▢ 1/4 cup hoisin sauce
• ▢ 1/4 cup mustard (your preferred)
• ▢ 1 bunch green onions diced
• ▢ 2 tsp reduced-sodium soy sauce
• ▢ 1 1/2 tsp sriracha or chili garlic sauce
• ▢ 1 1/2 tsp five-spice powder
• ▢ 3/4 tsp sesame oil
• ▢ 1/2 tsp garlic powder
• ▢ 10 slider buns

For the Sauce:

• ▢ 1/4 cup light mayonnaise
• ▢ 2 tbsp chili garlic sauce

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Instructions

• Preheat oven to 350°F. Place a wire rack on top of a baking pan. Spray rack with cooking spray and set aside.
• In a large bowl, mix ground turkey with the rest of the burger ingredients (except buns) until mixed thoroughly.
• Form patties of desired size and place on wire rack. I made 10 patties about 1" thick.
• Bake for 20 minutes (for one-inch thick patties, adjust depending upon your patties), or until internal temperature reaches 165°F and juices run clear when top of slider burgers are pressed. Remove from oven.
• Whisk together sauce ingredients in small bowl.
• Place burgers on slider buns and drizzle creamy chili garlic sauce on top. Serve with your favorite burger toppings.

Nutrition

Calories: 334kcal | Carbohydrates: 24g | Protein: 27g | Fat: 6g | Saturated Fat: 0.4g | Cholesterol: 24mg | Sodium: 574mg | Potassium: 64mg | Fiber: 2g | Sugar: 6g | Calcium: 40mg | Iron: 1.1mg

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Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

Food Safety and Nutrition Disclaimer

The pictures in this post were updated in January 2017. The recipe remains the same.