Turkey sliders with homemade buns

  • medium
  • 6
  • 1 hour 10 minutes
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These little turkey sliders from Lisa Allen are a fantastically versatile recipe, equally suitable for both a Summer barbecue or a Christmas party. Turkey mince is a great alternative to beef or pork in burgers, as it works well with so many other flavours - pair with ketchup for a snack in the sun, or a dollop of cranberry sauce for a festive gathering.

First published in 2015
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Turkey sliders

Wholemeal buns

  • 250ml of warm water
  • 2 tsp dried yeast
  • 200g of strong bread flour
  • 200g of wholemeal flour
  • 10g of unsalted butter
  • 1 tsp salt


For the buns, add the warm water and dried yeast to a bowl and mix well. Set aside until a frothy head has formed, approximately 10 minutes
  • 250ml of warm water
  • 2 tsp dried yeast
In a separate bowl, mix together the flour, wholemeal flour, butter and salt
Add the yeast and water mix to the bowl containing the flour, mix well until combined and a smooth dough forms
Remove the dough and place onto a clean, lightly floured work surface. Knead the dough for 5 minutes until elastic and springy
Divide the dough into 12 pieces, roll each piece of dough into a round ball and place on a greased baking tray
Cover the rolls with a tea towel and leave somewhere warm until they double in size – this should take approximately 30-40 minutes
Preheat the oven to 220°C/gas mark 7
Once doubled in size, bake in the oven for 15-20 minutes, or until golden brown and they produce a hollow sound once tapped on the base. Remove from the oven and leave to cool
For the turkey sliders, mix the turkey mince, salt and pepper in a bowl
Divide the mix into 12 evenly-sized balls, pat each ball down to make patties
Place the patties onto a greased tray and cook under a hot grill for 8-10 minutes until cooked, turning over halfway through
Cut each tomato into 6 slices and tear 12 leaves from the gem lettuce
Before serving, cut the buns in half and butter each half. Place a burger onto each bottom of the bun and top with ketchup, followed by 2 slices of tomato and 2 leaves of gem lettuce
Top each burger with the other half of bun and serve immediately
First published in 2015

Lisa Goodwin-Allen's cooking is playful and twists the hallmarks of Lancastrian cuisine to invoke new tradition.

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