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Turkey Tango Sliders

Prep Time:

25 minutes

Cook Time:

35 minutes






Gobble gobble meat loving friends! Chef Victor Bongo here, and I'm thrilled to share a recipe that's sure to put a twinkle in your taste buds! As a kid, I migrated to Canada (from the Congo) and thought I spotted a T-Rex on a farm visit my first year here -- turned out it was just a turkey! But that first Christmas, I tried it and was hooked! I wanted to create a dish that would make everyone as happy as I was, something easy, healthy, and delish. Voilà! These Turkey Sliders with Caramelized Onions, Cranberry Aioli, and Truffle Gouda Cheese were born! They're a flavorful fiesta in every bite, and I can't wait for you to dig in!


Feast your eyes, carnivores! It's Chef Victor Bongo, bringing a bite-sized revolution to your table. From a child's wonder mistaking turkeys for dinosaurs in the Canadian wilds, to a chef's flair for the festive, I present to you my Turkey Tango Sliders. Nestled between the sweetness of caramelized onions, the tart zing of cranberry aioli, and the luxurious melt of truffle gouda, these sliders are a jubilant jive of flavors. So come, let's make merry and munch on a creation that's as joyful as my first Canadian Christmas!

Bongo's Cooking, Let's go!

Turkey Slider Instructions:

  1. Mix together turkey, egg, diced onions, Worcestershire sauce, thyme, garlic, onion powder, salt, and pepper in a large bowl until well combined.

  2. With a small ice cream scoop or measure, form 2oz meat into round mini patties. Place in the fridge until ready to use.

Cranberry Aioli Instructions:

  1. Whisk together all ingredients.

  2. Refrigerate until ready to use.

Onion Instructions:

  1. Slice the onions, cutting them in half, root to stem. Remove the outer, papery skin. Cut onions with the grain into thin (about ⅛") slices.

  2. Add the butter or oil to a large skillet. Turn stovetop heat to medium.

  3. Once butter is melted or oil is shimmering, add onions, salt, and sugar.

  4. Cook, stirring occasionally (every few minutes), until onions begin to shrink and have reduced in volume some.

  5. Once onions are softened and reduced in volume, reduce heat to medium-low and continue to cook, stirring occasionally/as needed, until onions are deep golden brown in color and caramelized.

  6. If the onions begin to stick or burn to the pan, simply deglaze with a splash of broth or water.



  • 1 lb ground turkey (93% lean)

  • 1 large egg, beaten

  • 1 medium white onion, finely diced

  • 1 Tablespoon Worcestershire sauce

  • 1 teaspoon fresh chopped thyme

  • 1 teaspoon garlic puree

  • ½ teaspoon onion powder

  • Salt and pepper to taste


  • ½ cup cranberry sauce (whole berry or jellied)

  • ½ cup mayonnaise

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon garlic puree

  • Salt and pepper to taste


  • 1 lb white onion slice 

  • 1 Tablespoons butter or olive oil

  • 1/2  teaspoon table salt

  • 1 teaspoon brown sugar 

  • ½ cup water, or chicken broth as needed

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