Harissa Turkey Sliders + Feta-Harissa Secret Sauce

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harissa sliders | Recipe via DisplacedHousewife

harissa turkey sliders + feta-harissa secret sauce

Hi. How’s it going? Last month I was posting three times a week and this month I’m all, yawn, stretch, roll over and nap. This recipe has been tested and photographed for weeks. Just sitting around, looking pretty, waiting for its call time.

I love harissa. But you know that, right? We’re pretty tight. I equally love a fast, mid-week dinner. This one is happening in the blink of an eye. First, we quickly mix our turkey sliders. This takes minutes. We introduce ground turkey to egg, harissa, panko, fresh herbs, salt and pepper. Nothing complicated. Then, we gently shape our burgers taking care not to overwork our meat. Perfectly shaped patties with crisp, 90-degree sides are then set on a platter, covered with plastic wrap and shoved in the fridge. These patties will be easier to cook if they’ve had time to chill. We got this.

While those patties cool down, let’s whip up our feta-harissa secret sauce You’re going to be eating this by the spoonfuls. Do you have a bottle of wine open? You should have wine open by now. Perhaps you’re nearing the end of the glass? Maybe it’s time for a bit more?

If you’re feeling frisky, you’ll make some sweet potato fries. It shouldn’t take long if you want to do that real quick. We can wait. Then, while those fries are getting crisp in the oven and your secret sauce flavors are mingling and getting all cozy, you’re going to heat up a large, cast-iron (or other) skillet. A couple swirls of olive oil and it’s time to put the sliders in. We’re about 15 minutes from eating. Your relaxed. We’re happy. We’re eating good food. This is how you end the day.

harissa sliders | Recipe via DisplacedHousewife

harissa sliders | Recipe via DisplacedHousewife

harissa sliders | Recipe via DisplacedHousewife

harissa turkey sliders + feta-harissa secret sauce

Makes 6 Big Turkey Sliders


For the Patties

  • 1.25 pounds ground turkey (you pick your fat percentage…the more fat, the tastier)
  • 1 egg, lightly beaten
  • 1 ½ tablespoons green harissa sauce (this was the perfect amount of heat for us…you may want more or less depending on your spice threshold…taste a bit first)
  • ½ cup panko bread crumbs*
  • 1 teaspoon each sea salt and pepper
  • 1 teaspoon parsley, finely chopped
  • 1 teaspoon mint, finely chopped
  • 1 teaspoon basil, finely chopped
  • 1 tablespoon olive oil to cook the burgers in

*To make gluten-free, replace the panko with 1/2 cup of cooked and cooled quinoa.

Feta-Harissa Secret Sauce

  • 1 cup Greek yogurt (I prefer 2%, but use what floats your boat)
  • ¼ cup crumbled feta (get the good stuff)
  • 1-2 tablespoons green harissa sauce
  • 1 tablespoon olive oil
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley
  • ½ teaspoon sea salt
  • Couple cranks of pepper

For the Burgers

  • 6 small slider (or petite hamburger) buns
  • Arugula
  • Tomatoes
  • Whatever else you like to shove on your burgers…I’m thinking pickled onions would be fab on these.


  1. In a medium bowl, mix together the ground turkey, beaten egg, panko, sea salt, pepper, parsley, mint and basil. Be careful to mix thoroughly whilst not over mixing.
  2. Shape the patties so that they are just a little larger than your slider buns as they will shrink a bit while cooking. Mine were about 1 inch thick and 2 1/2-3 inches round. If your buns (and patties) are smaller, this will yield more than 6 burgers. Set on a large platter making sure none of the uncooked patties are touching. Cover with plastic wrap and set in the fridge to chill a bit.
  3. Grab a small bowl and mix your Greek yogurt, feta, olive oil, mint, parsley, basil,  sea salt and pepper. Stir to combine and set aside. Taste and adjust the seasoning if necessary.
  4. Grab a large cast-iron skillet (or other) and place over medium-high heat. Swirl 1 tablespoon of oil around the pan and get it nice and shimmery.
  5. Add the turkey patties to the pan and cook for about 6-8 minutes per side, or until cooked through. Make sure you don’t crowd the pan (you may need to cook in batches) and don’t futz with them while they’re trying to get a nice crust formed.
  6. Place the cooked patties onto a clean plate and quickly toast up your slider buns in the same skillet. I think this is an important step. I want them slightly warm, slightly crispy and I find that the juices from the burgers keeps things nice and tasty.
  7. Now, assemble your burgers. I like everything: a thick layer or secret sauce on the top and bottom buns, then the burger, a substantial slice of tomato and hella arugula. I like arugula…can you tell? You can use any lettuce you’d like. My dad would call it lawn clippings. That’s ok. We like him anyway.
  8. If you made sweet potato fries, they should be ready. Top off your wine. Put your feet up. You did good.

harissa sliders | Recipe via DisplacedHousewife

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I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox


  • Cathy | whatshouldimakefor.com March 11, 2016 at 4:01 PM

    First off , those burgers. Those look so, so good with all those herbs and cooked in my favorite pan. Can’t beat cast iron. And then that sauce! I’m thinking a handful of pita chips, that sauce as a dip and glass of wine would be a meal all in itself. And let me know if you find someone that took that class…because this whole exercising thing is for the birds.

    • DisplacedHousewife March 11, 2016 at 7:16 PM

      Cathy — it’s completely for the birds!!! I love your idea of wine and pita chips. Perfect. xoxo

  • MB@Bourbon and Brown Sugar March 11, 2016 at 12:10 AM

    Oh my word… these sliders look amazing… but I kinda just want to make secret sauce and eat it with a spoon. Would that be bad? So impressed that you’re working through Tartine. You know, I’ve been following the Piglet and have been tempted to pick up a copy of Hot Bread Kitchen. So intrigued by the story. If I started baking bread around here, I too would have to commit to working out more . Come to think of it, I need to get inspired to work out more anyway. Such is the food lovers/food bloggers constant struggle to fit into her jeans! Keep up the workouts! Happy weekend to you, Rebecca!

    • DisplacedHousewife March 11, 2016 at 1:30 AM

      MB, I have been loving following along with the Piglet. I too want the bread book…and I’m interested in the Violet Bakery one. Sometimes I feel like the reviews go from being a ‘review’ to critical (harsh?)…I don’t much like when that happens. I loved Ottolenghi’s review because I feel like it was thorough without being an attack. …start virtually working out with me!!! I need the support!! Thank you for the kind words. Have a great weekend!! xoxo

  • Mary Ann | The Beach House Kitchen March 10, 2016 at 10:59 PM

    We totally LOVE turkey burgers Rebecca! And that Feta-Harissa Sauce…OMG! I feel like I’m going to be smothering everything in it! Have a great weekend!

    • DisplacedHousewife March 10, 2016 at 11:44 PM

      Mary Ann — we love turkey burgers too!!! I’m always looking for ways to give them jazz hands. This secret sauce is the bomb!!! Have a great weekend too!! xoxo

  • Traci | Vanilla And Bean March 10, 2016 at 10:45 PM

    You always make me droooool, Rebecca. You’ve totally made me want to get into the kitchen and make some harissa sliders, of the black bean kind, with copious amounts of sweet potatoes. YES please!! But OMGeee you’ve moved on to tartine… whaa whhhhaaaaa??!! You are rockin the bread world my dear! Can’t wait to hear of your adventures… ride that wave! Working out is exhausting. I was exhausted when I got up this morning so a workout didn’t happen for me today. Perhaps tomorrow. I’m really trying. We gotta stick together! xo

    • DisplacedHousewife March 10, 2016 at 11:47 PM

      Oh Traci — black bean harissa sliders would be delicious. You must make!!! Yes, Tartine is more complicated…I want to master their baguette dough because you can morph that one into brioche and croissants. So we’ll definitely need to keep the exercise thing going if the bread making keeps up. Tomorrow, let’s both commit!!! xoxo

  • Heather (Delicious Not Gorgeous) March 10, 2016 at 9:56 PM

    feta secret sauce with yogurt and harissa? i’m in. i’m getting a raita vibe from it, even though it sounds like it’d be more spicy than cooling (mostly they both have yogurt, hah).

    • DisplacedHousewife March 10, 2016 at 9:59 PM

      Hi Heather! Yes, definitely in the raita family…can we be spicy and cooling at the same time? Because that’s what’s happening here! I love Greek yogurt and love making sauces and dressings with it. xoxo