Smoky BBQ Turkey Sliders – Juicy, Easy, Crowd-Pleasing

These Smoky BBQ Turkey Sliders deliver big flavor in a small package. They’re sweet, tangy, and a little smoky, with juicy turkey and melty cheese tucked into soft slider rolls. Perfect for game days, weeknight dinners, or casual get-togethers, they come together fast and taste like you spent all afternoon on them.

You can cook the turkey on the stovetop or the grill, and the sliders hold up well for serving a crowd. Simple, satisfying, and fun to eat—these are hard to resist.

Print Recipe

Smoky BBQ Turkey Sliders - Juicy, Easy, Crowd-Pleasing

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 12 servings

Ingredients

• 1 1/2 pounds ground turkey (93% lean works best)
• 1/2 cup BBQ sauce, plus more for serving (smoky style)
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke (optional but recommended)
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil or avocado oil
• 12 slider buns or Hawaiian rolls
• 6–8 slices cheddar or smoked gouda, halved
• 1 small red onion, thinly sliced
• Pickle chips, for serving
• 2 tablespoons butter, melted (for brushing buns)
• Sesame seeds or everything bagel seasoning (optional)

Instructions

• Mix the sauce base: In a small bowl, stir together 1/2 cup BBQ sauce, ketchup, Worcestershire, and liquid smoke. Set aside.
• Season the turkey: In a large bowl, add ground turkey, smoked paprika, garlic powder, onion powder, salt, pepper, and half of the sauce base.Gently mix until just combined. Don’t overwork the meat.
• Form patties: Divide into 12 equal portions and shape into 2 1/2–3 inch patties. Press a small dimple in the center of each to prevent puffing.
• Cook the patties: Heat oil in a large skillet over medium-high.Cook patties 3–4 minutes per side until browned and cooked through (internal temp 165°F). Brush with a little of the remaining sauce during the last minute.
• Toast the buns: Split slider buns and brush cut sides with melted butter. Toast in the skillet, oven, or air fryer until golden.
• Melt the cheese: Place a cheese half on each hot patty.Cover the pan for 30–60 seconds to melt.
• Assemble: Add a patty to each bottom bun. Top with red onion, pickle chips, and an extra drizzle of BBQ sauce. Crown with the top bun.Sprinkle buns with sesame seeds if using.
• Serve: Enjoy warm with coleslaw, corn on the cob, or a simple green salad.

What Makes This Recipe So Good

• Balanced flavors: Smoky BBQ sauce, a hint of spice, and a touch of sweetness make every bite pop.
• Juicy and tender: Ground turkey stays moist with a few pantry add-ins and quick cooking.
• Fast and flexible: Ready in about 30 minutes and easy to scale up or down.
• Family-friendly: Mild enough for kids, but you can turn up the heat if you want.
• Great for entertaining: Sliders are perfect for sharing and make-ahead friendly.

What You’ll Need

• 1 1/2 pounds ground turkey (93% lean works best)
• 1/2 cup BBQ sauce, plus more for serving (smoky style)
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke (optional but recommended)
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil or avocado oil
• 12 slider buns or Hawaiian rolls
• 6–8 slices cheddar or smoked gouda, halved
• 1 small red onion, thinly sliced
• Pickle chips, for serving
• 2 tablespoons butter, melted (for brushing buns)
• Sesame seeds or everything bagel seasoning (optional)

How to Make It

1. Mix the sauce base: In a small bowl, stir together 1/2 cup BBQ sauce, ketchup, Worcestershire, and liquid smoke. Set aside.
2. Season the turkey: In a large bowl, add ground turkey, smoked paprika, garlic powder, onion powder, salt, pepper, and half of the sauce base.

   Gently mix until just combined. Don’t overwork the meat.

3. Form patties: Divide into 12 equal portions and shape into 2 1/2–3 inch patties. Press a small dimple in the center of each to prevent puffing.
4. Cook the patties: Heat oil in a large skillet over medium-high.

   Cook patties 3–4 minutes per side until browned and cooked through (internal temp 165°F). Brush with a little of the remaining sauce during the last minute.

5. Toast the buns: Split slider buns and brush cut sides with melted butter. Toast in the skillet, oven, or air fryer until golden.
6. Melt the cheese: Place a cheese half on each hot patty.

   Cover the pan for 30–60 seconds to melt.

7. Assemble: Add a patty to each bottom bun. Top with red onion, pickle chips, and an extra drizzle of BBQ sauce. Crown with the top bun.

   Sprinkle buns with sesame seeds if using.

8. Serve: Enjoy warm with coleslaw, corn on the cob, or a simple green salad.

How to Store

• Fridge: Keep cooked patties in an airtight container for up to 4 days. Store buns separately so they stay soft.
• Reheat: Warm patties in a covered skillet over low heat with a splash of water, 3–5 minutes. Or microwave in short bursts.
• Freeze: Wrap cooked, cooled patties individually and freeze up to 2 months.

  Thaw overnight, then reheat.

• Make-ahead: Form raw patties up to 24 hours in advance. Cover tightly and refrigerate.

Why This is Good for You

• Leaner protein: Turkey offers protein with less saturated fat than many beef options.
• Portion control: Sliders make it easy to manage serving sizes and customize toppings.
• Balanced add-ins: Onions and pickles add crunch and brightness without heavy calories.
• Smoky flavor without the burn: Smoked paprika and liquid smoke deliver BBQ depth with minimal added sugar.

What Not to Do

• Don’t overmix the meat: It makes the patties dense and dry.
• Don’t skip seasoning: Turkey needs bold flavors to shine.
• Don’t overcook: Pull at 165°F. Extra time on heat dries them out fast.
• Don’t sauce too early: Brushing on sauce at the end prevents burning.
• Don’t assemble too far ahead: Buns can get soggy.

  Add sauce and toppings right before serving.

Alternatives

• Spicy version: Add 1–2 teaspoons hot sauce or chipotle in adobo to the sauce base.
• Cheese swaps: Pepper jack, provolone, or Monterey Jack all work well.
• Bun options: Whole wheat sliders, brioche, or lettuce wraps for a lighter take.
• Grill method: Grill over medium-high, 3–4 minutes per side, brushing with sauce near the end.
• Gluten-free: Use gluten-free buns and a certified gluten-free BBQ sauce and Worcestershire.
• No liquid smoke: Double the smoked paprika or use a smoky BBQ sauce.

FAQ

Can I use leftover turkey instead of ground turkey?

Yes. Shred leftover cooked turkey, warm it gently with the sauce base in a skillet, and pile it onto toasted buns. It becomes more of a saucy pulled turkey slider, and it’s delicious.

How do I keep turkey burgers from falling apart?

Chill the formed patties for 15 minutes before cooking.

Handle gently, use a hot skillet, and don’t flip too early. If needed, add 1–2 tablespoons breadcrumbs to the mix for extra binding.

What’s the best BBQ sauce for this?

A smoky, slightly sweet sauce works best. Look for labels with molasses, smoked peppers, or hickory notes.

If your sauce is very sweet, balance with a splash of apple cider vinegar.

Can I bake the patties?

Yes. Bake on a lined sheet at 400°F for 10–12 minutes, flipping once, until they reach 165°F. Brush with sauce in the last few minutes, then add cheese to melt.

How spicy are these sliders?

They’re mild as written.

To increase heat, add cayenne, use pepper jack cheese, or stir chipotle powder into the seasoning blend.

In Conclusion

Smoky BBQ Turkey Sliders are simple to make, loaded with flavor, and perfect for sharing. With juicy patties, melty cheese, and a tangy-sweet finish, they’re a guaranteed hit. Keep a batch of patties ready to cook, and you’ll have a crowd-pleasing meal anytime you need it.

Enjoy them fresh, with extra sauce and plenty of pickles.