Turkey Taco Sliders
Do you love the efficiency of making one meal, but being able to eat it for two days? A lot of people I know don’t like eating leftovers, but I am NOT one of those people. I love leftovers!
Any time I can just pull something out of the fridge and microwave it real quick, I’m a pretty happy camper. Many of the meals I cook have built-in leftovers for exactly this reason.
Most of the time, I’ll just eat them as-is, but sometimes I’ll quickly re-purpose them into a brand new meal.
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One night, you can whip up some turkey sliders with all the fixins’ of classic tacos. Be sure to top these little burgers with big flavors like sharp Cheddar cheese and creamy avocado. Serve it with a quick and easy black bean and corn salad, or as a turkey burger salad, and enjoy.
Then, the next day for lunch or dinner – enjoy again! Combine extra turkey burger patties with some healthful brown rice and another scoop of that black bean salad for a flavor-packed bowl that will make you forget you’re actually eating leftovers.
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Turkey Taco Sliders
Ingredients
Corn & Black Bean Salad:
- Juice of 2 limes
- 2 cans black beans, rinsed and drained 14.5 ounces each
- 2 cups corn kernels
- ¼ cup chopped fresh cilantro
- 2 tablespoons extra virgin olive oil
For the Sliders:
- 1 ¾ pounds ground turkey
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 ½ teaspoons garlic powder
- 1 ½ tablespoons olive oil
For Serving:
- 4 slider buns
- Cheddar cheese slices
- Mayonnaise or sour cream
- Shredded lettuce
- Sliced avocado
Sliced avocado
- Sliced tomato
For Leftover Turkey Taco Bowls:
- 2 cups cooked brown rice
- Mild or hot taco sauce optional
Instructions
Make the Corn & Black Bean Salad:
- In medium bowl, stir together lime juice, beans, corn, cilantro and oil. Cover and refrigerate 1/2 of salad for lunch the next day.
Make the Sliders:
- In medium bowl, mix turkey, chili powder, cumin and garlic powder. Form mixture into 8 patties. Heat oil in heavy skillet over medium-high heat. Working in batches if necessary, add slider patties and cook 10 to 12 minutes or until internal temperature reaches 165 degrees F, turning occasionally (sliders can also be grilled, if desired).
- Cover and refrigerate 4 slider patties for lunch the next day. Serve remaining sliders on slider buns, topped with cheese, mayonnaise, lettuce, avocado and tomato. Serve with remaining 1/2 of Corn & Black Bean Salad.
To make the Leftover Turkey Taco Bowls:
- In large bowl, crumble remaining 4 slider patties. Add rice and remaining 1/2 of Corn & Black Bean Salad, toss to combine. Divide between 4 lunch containers and serve with taco sauce, if desired.
I thought both uses of the turkey was delicious. As much as I am a big beef fan, I enjoy burgers and tacos made with turkey quite regularly. It is much lighter and you get to impart so much flavor – like a blank canvas.
Hi Lori! I’m with you!! I love leftovers . . and as a food blogger, I always have a lot of them in the fridge! that’s what I love . . being able to open my fridge, quickly heat something up and eat! love these turkey taco sliders!!! in fact, I totally prefer sliders now, over anything bigger like a burger. . I’m obsessed with small plate options! love!!!
Haha yes! I’m assuming you also have random lunches/dinners that are just plates of a scoop of like, 5 different leftover blog recipes?
Last week, we had a “crostini flight” for dinner. I call it that to be fancy, but I legitimately just needed to photograph 3 crostini recipes that day 🙂
Leftovers are treasures – you can make great dishes out of them. They give this distinct taste that you make you want more when there’s very little left. Thanks for sharing!
Julie
Gourmet Getaways
Thanks for stopping by, Julie!
These are very cute, and a great use of leftovers
Thanks Mary!
Great idea to transform your normal turkey burger into a fiesta! Loves it!
Thanks Sophia! I’m not a big fan of plain turkey burgers – so boring. Had to jazz them up!
Thanks so much, CakePants 🙂 I agree – big batch cooking is the best! I always do that whenever my husband will be traveling for work. I generally don’t mind eating the same meal for 3 days in a row, if it means less dishes that I have to do! haha.
Both these meals (the original and the repurposed) look uber tasty! I am a HUGE fan of leftovers – back when I was cooking for just one, I would often cook a whole vat of something and then eat it over a week or so (giant time saver!)