Tomatillo Turkey Sliders with Creamy Lime Chive Sauce

tomatillo turkey sliders with creamy lime chive sauce | sunsets on the side

One of my go-to recipes from one of my very favorite bloggers is this recipe for mini salsa turkey meatloaves.  I absolutely love this recipe, and since there’s hardly ever a time when I don’t have a batch of homemade salsa in the fridge, I often decide to make these for light weeknight dinners.  Kristin has a ton of creative ideas for healthy, flavorful meals over at Iowa Girl Eats, so check her out if you’re looking for inspiration.

I took a different spin on the ground turkey this time, partly to use up the slider rolls we scored at Battle of the Burg and partly because I wanted to play with some different flavors.

These are so fast and good.  The little burgers are really moist – and a little spicy – because of the salsa verde, the yogurt and the lime in the sauce give them a bit of a tang, and you can really see all the melted cheese oozing out when you take them out of the oven.  Yum.

tomatillo turkey sliders with creamy chive lime sauce | sunsets on the side

I made these pretty small because the buns I had were so small, probably not as big as traditional sliders.  I liked being able to use the cookie scoop, though, because shaping them went so quickly, and I didn’t have to roll these by hand.  But, adjust the size to whatever will fit your slider rolls.  You may just need to up the baking time by a couple minutes if you make them larger.

I hope you love them!

Tomatillo Turkey Sliders with Creamy Lime Chive Sauce
Makes: 24 small sliders
  • ~~~For the sauce~~~
  • ¼ cup Greek yogurt
  • ¼ cup light sour cream
  • 2 T. mayonnaise
  • 3 T. tomatillo salsa (salsa verde)
  • 1 T. freshly-squeezed lime juice
  • 2 T. minced chives
  • ¼ tsp. kosher salt
  • ¼ tsp. pepper
  • ~~~For the sliders~~~
  • 1 lb. 94% lean ground turkey breast
  • ½ cup tomatillo salsa (salsa verde)
  • ½ cup seasoned bread crumbs
  • ⅓ cup shredded cheese (I used reduced fat 4-cheese Mexican)
  • 1 garlic clove, minced
  • 1 egg
  • ½ tsp. kosher salt
  • ¼ tsp. pepper
  • Slider / party rolls
  • Tomato slices, for serving
  1. For the sauce: In a small bowl, whisk together the Greek yogurt, sour cream, mayonnaise, salsa, lime juice, chives, salt, and pepper. Cover and chill for at least one hour.
  2. Preheat oven to 400 degrees F.
  3. In a large bowl, combine the ground turkey, salsa, bread crumbs, shredded cheese, garlic, egg, salt, and pepper. Mix until just combined. Scoop even portions using a medium cookie scoop and place portions on a baking sheet lined with parchment paper.
  4. Bake for 15-17 minutes until cooked through.
  5. Place sliders on rolls, top with sauce and tomatoes, and serve.

Adapted from Iowa Girl Eats.


  1. These are so pretty, and I bet they are absolutely scrumptious. Now if only your dad would eat ground turkey!

  2. Oh YUM! Can you mail me some of these?

  3. Christy, I am interested to know your go to homemade salsa recipe. I have one that is mesquite flavored, which we love, but the few traditional ones I’ve tried I have not been as impressed with. For Christmas Eve dinner, I make homemade tamales, refried beans, queso as well as 2 or 3 different homemade salsas–mesquite, verde and traditional red. I need the perfect traditional red and have yet to find it.

    • Oh my gosh, that Christmas Eve dinner sounds amazing! The recipe I use for traditional salsa is this one from Pioneer Woman:
      I love it for so many reasons. It makes a TON (I have to process it in two batches in my food processor), but it keeps for a really long time in the refrigerator, and it gives you room to make it how you like: chunky or smooth (I don’t like big chunks in my salsa, but some people do), spicy or mild (you can play with the kind of Rotel you use as well as how much jalapeno). Let me know what you think if you try it.

Speak Your Mind