Turkey Quinoa Sliders with Spinach and Herb Mayo
Protein-packed mini burgers that combine lean ground turkey with cooked quinoa for extra texture and nutrition. The secret ingredient is gelatin mixed with chicken broth, which keeps these sliders incredibly moist and flavorful. Perfect for parties, game day, or family dinners where you want something satisfying but lighter than traditional beef burgers. The quinoa adds a subtle nutty flavor and makes each bite more filling, while fresh spinach and herb mayonnaise provide a bright finish.
Ingredients
- 1 ½ cups chicken broth
- 1 tablespoon unflavored gelatin, powder
- ½ cup quinoa
- 1 tablespoon extra virgin olive oil
- 1 tablespoon oil
- 1 lb ground turkey
- 1 tablespoon low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon adobo criollogarlic powder + paprika + oregano1/2 tsp eachspice-blend
mix together before adding
- 1 tablespoon crushed garlic
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- 10 mini burger or mini party buns
- 4 oz baby spinach leaves
- herb mayonnaise, to taste(optional)avocado mash1:1dairy-freevegan
mash ripe avocado with lime juice
Instructions
- 1
Whisk gelatin with 1/4 cup chicken broth in medium bowl until well incorporated
- 2
Cook quinoa with remaining chicken broth in medium pot over medium heat for 10 to 15 minutes, stirring occasionally until soft and broth has evaporated
- 3
Mix olive oil into cooked quinoa with fork and set aside
- 4
Combine turkey, quinoa mixture, oil, soy sauce, Worcestershire sauce, adobo, garlic, salt, pepper and gelatin mixture in large bowl
- 5
Cover mixture and refrigerate for 20 minutes
- 6
Set grill to medium heat
- 7
Divide turkey mixture into 10 equal portions and shape into balls, then flatten into 1/2-inch patties about 1 1/2 inches in diameter
- 8
Cook patties for 12 to 15 minutes, turning over to cook both sides
- 9
Remove patties from grill and assemble sliders with spinach leaves and herb mayonnaise in buns
Tips
Don't skip the gelatin mixture - it acts as a binder and keeps the sliders moist during cooking, preventing them from drying out like many turkey burgers do.
Let the quinoa cool slightly before mixing with the turkey to prevent the meat from cooking prematurely and becoming tough.
Make patties uniform in size for even cooking - use a kitchen scale to divide the mixture into equal 3-ounce portions if you want perfect consistency.
Good to Know
Cooked sliders keep in refrigerator for 3 days. Store uncooked patties wrapped in plastic for up to 1 day.
Turkey mixture can be prepared and shaped into patties up to 4 hours ahead. Keep refrigerated until ready to grill.
Serve immediately while hot with your favorite slider toppings. Great with sweet potato fries or coleslaw.
Common Mistakes
Don't overmix the turkey mixture to avoid tough, dense patties.
Make sure quinoa is completely cooked and broth is absorbed before mixing with turkey.
Don't press down on patties while grilling as this squeezes out juices.
Substitutions
Dairy-Free Swaps
mash ripe avocado with lime juice
Gluten-Free Swaps
use large butter lettuce leaves
General Alternatives
mix together before adding
FAQ
Can I bake these instead of grilling?
Yes, bake at 375°F for 15-18 minutes, flipping halfway through. Use a meat thermometer to ensure internal temperature reaches 165°F for food safety.
What if I don't have adobo criollo seasoning?
Mix equal parts garlic powder, paprika, and oregano as a substitute. You can also use your favorite poultry seasoning blend for similar flavor.
How long do these keep in the freezer?
Cooked sliders freeze well for up to 3 months. Wrap individually and thaw overnight in refrigerator before reheating in oven or microwave.