Sliders make any burger night more fun, especially since you get double the patties and double the creamy, crunchy slaw. Look for ground turkey rather than ground turkey breast—the former has a bit more fat and flavor from dark meat while still keeping a lean profile. Poblano chiles have a mild to medium heat that gives the sliders their oomph, but you can use sweet bell pepper. If you like, quick-pickle the cucumber slices the night before: Microwave 1 cup rice vinegar, 3/4 cup water, and 1 tablespoon sugar at HIGH; pour over cucumber slices, and refrigerate overnight.
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 pound ground turkey
1 cup shredded coleslaw mix
1/2 cup chopped Granny Smith apple
1/4 cup canola mayonnaise
2 tablespoons fresh lime juice
1 small cucumber, cut into 1/4-in.-thick slices
8 (1 1/4-oz.) whole-wheat slider buns, toasted
Est. added sugars 4g
How to Make It
Preheat broiler with oven rack in upper middle position.
Combine first 4 ingredients in a medium bowl. Divide and shape turkey mixture into 8 (2-inch) patties. Arrange patties on a baking sheet; broil 2 to 3 minutes on each side or until done.
Combine coleslaw, apple, mayonnaise, and juice in a bowl. Divide cucumber slices over bottom halves of buns. Top evenly with turkey burgers, coleslaw mixture, and top halves of buns.