You might be asking yourself “What makes these Hawaiian?” These sliders were birthed deep in the heaaaarrrrt of Texas (any true Texan sang that as they read), but fresh, seared pineapples + King’s Hawaiian rolls + the need for a catchy name = Hawaiian Turkey Burger Sliders.
You may also wonder why these are made with turkey and not beef since I did just reference Texas, which is a state known for cattle, among other things. There is no equation or magical reason why–I just don’t eat much red meat. You can certainly use ground beef if you prefer, but if you follow the recipe as is you won’t be able to tell the difference, I promise.
Now that I have answered all of your burning questions 🙂 let’s get to this recipe. These sliders require some effort and care but the goodness that is a juicy, flavorful patty, topped with golden and equally juicy pineapple, sandwiched between buttery, toasted buns is more than worth it.
In fact, the only thing that could possibly improve this situation is the addition of my baked sweet potato fries, which are pictured below and can be found here. Try these out for Super Bowl Sunday, or any day you just want to amaze your taste buds.
Would these Hawaiian turkey burger sliders make your gameday menu? Let me know in the comments below. Thanks for reading!
Juicy turkey patties, tender lettuce, and grilled ginger pineapple sandwiched between King's Hawaiian rolls
- 2 pounds ground turkey
- 1/4 cup Worcestershire sauce
- 2 teaspoons chili powder
- 2 teaspoons garlic minced or chopped
- 3 tablespoons finely chopped white onion
- 4 ounces finely chopped white cello mushrooms
- 2 teaspoons black pepper
- 1 tablespoon mayo or full fat Greek yogurt
- Salt to taste
- 1 head green leaf lettuce
- 1 fresh pineapple
- Ground ginger to taste
- 20 King's Hawaiian rolls
- 6 tablespoons melted butter
- Olive oil
In a large bowl combine ground turkey, mushrooms, onion, garlic, chili powder, Worcestershire sauce, salt, and pepper. Mix well with a spoon or your hands. Mix in mayonnaise or Greek yogurt. Place bowl in fridge for an hour.
Meanwhile, process your pineapple by twisting off the stem and removing the skin. Slice the pineapple widthwise into one-inch slices then cut each slice into quarters. You'll need 20 (one per slider). There will be more pineapple than you need for this recipe. Sprinkle each quarter with a bit of ginger. Set aside.
Preheat your oven to 350 degrees. Separate your rolls from one another. Using a sharp, serrated knife slice each in half to create top and bottom buns for your sliders. Place each bun crust side down on a baking sheet lined with parchment paper and brush with melted butter.
Place buns in over to brown for about five to seven minutes or until tops are toasted and very lightly browned.
Remove bowl from fridge and form the meat mixture into patties approximately two and a half inches in diameter and one to one and a half inches thick. In a skillet, griddle, or frying pan of your choice, heat olive oil over a medium-high flame until thinned out and coating bottom of pan. Place about five patties into pan at a time and cook about three minutes on each side or until cooked through. Remember that we are working with poultry, and anything less than well done will likely equal food poisoning. After all patties are cooked, lower heat slightly.
Add pineapple quarters to pan and sear each side for about two minutes.
Assemble sliders and with buns, lettuce, patties, and pineapple.