Torta Style Turkey Sliders Recipe



It’s the Thanksgiving holiday and families come from all over to spend an evening together celebrating thankfulness and the year’s blessings. Together, everyone helps in the preparation of the traditional holiday feast that includes all our favorite Thanksgiving staples, like turkey.

This year we thought to include a recipe that offers a fun alternative to our favorite autumn bird, and brings us a little closer to home with a Rio Grande Valley twist.

These torta-style turkey sliders combine the savory Thanksgiving turkey flavor with the fresh essence found in your mom’s traditional “pico de gallo” and topped with a familiar zing of jalapeño. The recipe still allows several hands to contribute, in case your family likes to prepare dinner together, but will be done in a jiffy, meaning whoever is chef in your house can afford to wake up late this Thanksgiving morning.  

Torta Style Turkey Sliders

1 lb. ground turkey

1 egg

2 tbsp. chopped cilantro or parsley

2 tbsp. chopped onions

1 slice bread

¼ cup milk

Salt and pepper to taste

¼ cup vegetable oil

8 small bolillo style buns

Mayo or your favorite condiments






Pickled jalapeños

Pickled carrots


Combine the ground turkey, egg, cilantro or parsley, onions, bread, and milk in a large bowl. Knead the mixture together with your hands, and form into eight patties.


Add vegetable oil to a 9-inch skillet, and heat to about 350 degrees. Carefully add the turkey sliders and cook until no longer pink in the middle, about five minutes on each side. (Avoid pressing down on the sliders with your spatula, as they will dry out.)


Once your sliders are completely cooked, remove them from the pan, and hold in the oven to keep them warm.


Prepare the bolillo rolls with mayo or your favorite condiments. Add the warm sliders, and garnish with lettuce, tomato.


Serves 4

About Melissa Guerra

Melissa Guerra is an eighth-generation Texan, born and raised working on a cattle ranch in South Texas. Every day she cooks three meals a day for her family and likes to spend time learning the history behind the recipes of the Americas. She specializes in Mexican, Noreteño, Texas regional and Latin American cuisine. She has become a familiar, regional food historian and a self-taught culinary expert and has shared her recipes in two cookbooks, including her latest, “Dishes from the Wild Horse Desert: Norteño Cuisine of South Texas.”

For more information or recipes from Melissa Guerra, please visit her website at