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Two Club Burger Sliders with Avocado-Ranch Dressing on a cutting board with drink in the back

Club Burger Sliders with Avocado-Ranch Dressing

  • Author: Deborah Harroun
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Grill
  • Cuisine: American


These Club Burger Sliders are slider sized turkey burgers topped with bacon, lettuce, tomatoes and an avocado-ranch dressing.



  • 2 pounds ground turkey
  • 34 tablespoons grated onion
  • 1 tablespoon hot sauce
  • 2 tablespoons poultry seasoning
  • salt and pepper
  • extra virgin olive oil
  • 1 avocado
  • 1 cup sour cream
  • juice of 1 lemon
  • 1 clove garlic, grated or finely chopped
  • a small handful of fresh chives, finely chopped
  • a small handful of fresh dill, finely chopped
  • a small handful of flat-leaf parsley, finely chopped
  • 16 slices good-quality white or whole wheat bread
  • 8 slices cooked bacon
  • lettuce leaves, for serving
  • 2 plum or vine-ripened tomatoes, thinly sliced


  1. Preheat an outdoor grill or grill pan to medium high.
  2. Place the turkey in a large bowl. Add the grated onion, hot sauce, and poultry seasoning. Season with salt and pepper. Divide the mixture into 8 and form into patties, about 2 1/2 to 3 inches wide. Drizzle with olive oil.
  3. Cook the patties on the grill pan or grill, turning once, until cooked through, about 8-10 minutes.
  4. While the sliders are cooking, preheat the broiler.
  5. Place the avocado, sour cream, lemon juice, garlic, chives, dill and parsley in a food processor. Season with salt and pepper. Process until you have a smooth, thick sauce.
  6. Use a 3-inch cookie cutter to cut out rounds of bread. Discard the crusts, or save to make breadcrumbs for another use. Arrange the bread on a baking sheet and toast under the broiler until browned.
  7. Serve the sliders with the lettuce, tomatoes and bacon and top with the avocado-ranch sauce.

Recipe Notes:

adapted from Every Day with Rachael Ray June 2010

Keywords: club burger