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.