Bombay Sliders with Garlic Curry Sauce

From the kitchen of Carly

Spiced turkey patties loaded with fresh ginger, cilantro, and cumin, topped with a tangy garlic curry mayo. These sliders pack serious flavor into every bite, perfect for when you want Indian-inspired comfort food that actually feels light.

Bombay Sliders with Garlic Curry Sauce

Ground turkey meets ginger and garlic in a slider that's crispy on the outside and tender inside, anchored by a cool, tangy curry mayo. The trick is not overmixing the meat, keeping the patties thin enough to cook through in minutes without drying out. These are built for speed but taste like you've been in the kitchen all day.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 cupmayonnaise, divided
  • 6 1/4 tspcurry powder, divided
  • 1 1/2 tbspplain yogurt
  • 1 1/2 tbspketchup
  • 1garlic clove, minced
  • 2 lbground turkey
  • 6 tbspchopped fresh cilantro
  • 1/4 cupminced green onions
  • 2 tbspminced peeled fresh ginger
  • 2 tspground cumin
  • 3/4 tsphot chili powder or Hungarian hot paprika
  • 1 tspsalt
  • 1 tbspolive oil
  • 12 smalldinner rolls
  • 1cut horizontally in half
  • 1lightly toasted

Instructions

  1. In a small bowl, blend 3/4 cup of mayonnaise, 2 1/4 teaspoons of curry powder, and the next 3 ingredients together for the sauce. Let stand at room temperature while preparing the sliders.

  2. In a large bowl, combine the turkey, the next 6 ingredients, the remaining 1/4 cup of mayonnaise, and the 4 teaspoons of curry powder. Mix with a fork or your hands just until blended (avoid overmixing or the meat will turn tough). Divide the mixture into 12 equal portions. With wet hands, shape each portion into a patty around 1/2 inch thick.

  3. Heat the broiler or warm 1 tablespoon of oil in a heavy large skillet over medium-high heat. For broiling, brush a rimmed baking sheet with 1 tablespoon of oil and arrange the patties across it. Broil (or cover the patties in the skillet and cook in batches) until cooked through, pressing each patty down lightly with a spatula before flipping, around 3 minutes per side under the broiler or 4 minutes per side in the skillet.

  4. Place each patty on the bottom half of a roll. Top each one with the sauce. Cover with the top halves of the rolls. Place 3 sliders on each of 4 plates and serve.

Tips from the kitchen

  • Form patties with wet hands to prevent sticking and work quickly, do not overwork the meat mixture or the sliders will be dense and tough.
  • Broiling is faster and gives a better crust than skillet cooking, but either way, press the patties gently with a spatula as they cook to ensure even browning and a set interior.
  • Make the curry sauce first and let it sit at room temperature while you prep the meat, this blooms the spices and saves you a step right before serving.
  • If the patties look done on the outside but feel soft inside, lower the heat and cook longer rather than cranking it up, turkey is lean and dries out fast.

Variations

  • Swap ground lamb for the turkey and add 1/4 teaspoon ground cloves to the meat mixture, it deepens the spice profile and works beautifully with the curry sauce.
  • Use chicken thighs ground at home or ask your butcher to grind them, they stay moister than turkey and have better flavor.
  • Go meatless and press crispy paneer or pressed tofu into thin patties, fry until golden, and serve the same way for a vegetarian take.
  • Cut the curry powder in half and add 2 teaspoons garam masala instead, shifting the flavor toward warmth and complexity.

Make ahead and storage

Cover leftovers and refrigerate up to 2 days, the patties hold better than the finished sliders. Reheat patties gently in a 350°F oven for about 5 minutes, or eat them cold with the sauce on the side.