Healthy Recipe: Turkey Sliders


Servings  4  

Serving Size  2 sliders

  • 8 whole-grain slider buns (lowest sodium available)
  • 1 1/4 pounds ground skinless turkey breast
  • 1/4 teaspoon salt
  • 1 cup sliced brown (cremimi) mushrooms
  • 4 slices low-fat Swiss cheese, cut in half
  • 1 medium avocado, peeled, pitted, and mashed with a fork
  • 1 medium tomato, cut into 8 slices (about 1/4-inch thick)


  • Preheat the oven to 450°F.
  • Arrange the buns with the cut side up in a single layer on a baking sheet. Set aside.
  • Using your hands or a spoon, shape the turkey into 8 patties, each about 3 inches in diameter. (The uncooked patties will be larger than the bun and will shrink as they cook.) Sprinkle the salt over each patty.
  • Heat a large nonstick skillet or griddle pan over medium-high heat.
  • Cook the patties for 2 to 3 minutes. Turn over. Cook for 2 to 3 minutes, or until the patties are no longer pink in the center and register 165°F on an instant-read thermometer.
  • Transfer the patties to the bottoms of the buns.
  • In the same skillet, cook the mushrooms over medium heat for about 3 minutes, or until soft, stirring frequently.
  • Spoon the mushrooms onto each patty. Top with the Swiss cheese.
  • Place the baking sheet on the middle rack of the oven. Bake the sliders for 1 to 2 minutes, or until the Swiss cheese is melted and the buns are heated through. Remove from the oven.
  • Spread the avocado over the Swiss cheese. Top with the tomato slices. Put the tops of the buns on the sliders.
  • Using four short skewers, pierce two sliders with each skewer, if desired. Serve immediately.

-Recipe from the American Heart Association

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