• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • Recipe Index
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • My Cookbooks
    • Nom Nom Paleo: Let’s Go!
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Spice Blends
  • Shop
  • Events
  • Paleo Meal Plans
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
Home » Blog » Recipes » Sous Vide Turkish Slider Burgers

Sous Vide Turkish Slider Burgers

Jump to Recipe Print Recipe

 

For tonight’s dinner, I sous vided some Turkish seasoned mini burgers.

Why? Well, I love Turkish kabobs and sliders are so damn cute. Sous viding the patties ensures perfectly cooked medium rare burgers but you gotta cook your onions first because 130 F ain’t gonna do it.

(If you don’t have a sous vide or if you’re too impatient, make teeny sliders and fry them on the stove!)

Time to make Sous Vide Turkish Slider Burgers!

Serves 3-4 (makes 8 sliders)

Ingredients:

  • 1 lb grass fed ground beef
  • ½ medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon coconut oil
  • 2 teaspoons Penzeys Turkish seasoning
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons ghee

Equipment:

  • All of my recommended kitchen tools are listed here.

Here’s how I made them:

I gathered and prepped my ingredients…

…and heated up the coconut oil in a small cast iron skillet over medium heat.

Once the pan was hot, I sautéed the diced onion in melted coconut oil with some salt and pepper. When the onions were softened and translucent, I added the minced garlic and stirred everything around until the garlic was fragrant (~30 seconds). I transferred the cooked onions to a small bowl to cool to room temperature.

In a large bowl, I combined the beef, cooled onion mixture, Turkish seasoning, several cranks of freshly ground black pepper, and a generous pinch of salt.

I used my hands to mix everything but tried not to overwork the meat.

I formed the meat and onion mixture into 8 sliders…

…and placed them on a plastic-wrap lined platter. I covered the patties with another sheet of plastic wrap and put them in the freezer for 2 hours.

Put the plastic wrap on the plate or you’ll be sorry! It’s MUCH easier to remove the frozen patties if they aren’t frozen to the plate.

Once the patties were solid, I vacuum sealed them…

…and stored them in the fridge.

At dinnertime, I filled and preheated the SousVide Supreme to 130 F and dumped in the sliders for 45 minutes (cooking time: 30 minutes-12 hours). Then, I took the burgers out of the water oven and dried them with paper towels.

I heated up the ghee in a large cast iron skillet over high heat and when the pan was hot, I fried the burgers for about 45 seconds on each side.

Tasty bites o’ beef!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Stacked mini Turkish burger sliders that cooked sous vide.
Print Recipe
4 from 2 votes

Sous Vide Turkish Slider Burgers

Sous viding the patties ensures a perfectly cooked medium rare burger. If you don’t have a sous vide or if you’re too impatient, make teeny sliders and fry them on the stove!
Prep Time2 hrs 15 mins
Cook Time55 mins
Total Time3 hrs 10 mins
Course: Dinner
Cuisine: Turkish
Keyword: Dairy-free, gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 4
Calories: 398kcal

Ingredients

  • 1 tablespoon coconut oil
  • ½ medium onion finely chopped
  • 2 garlic cloves minced
  • 1 pound ground beef
  • 2 teaspoons Penzeys Turkish seasoning
  • 1 teaspoon Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 2 tablespoons ghee

Instructions 

  • Gather and prep your ingredients. Finely chop your onion and mince your garlic.
  • Heat up the coconut oil in a small cast iron skillet over medium heat.
  • Once the pan is hot, sauté the diced onion with some salt and pepper. When the onions are softened and translucent, add the minced garlic and stir everything until the garlic is fragrant (~30 seconds). Transfer the cooked onions and garlic to a small bowl to cool to room temperature.
  • In a large bowl, combine the beef, cooled onion mix, Turkish seasoning, several cranks of freshly ground black pepper, and a generous pinch of salt. Mix well but don't overwork the meat.
  • Form the meat into 8 sliders and place them on a plastic-wrap lined platter. Cover the patties with another plastic wrap and put them in the freezer for 2 hours.
  • Once the patties are solid, vacuum seal them and store them in the fridge.
  • When you're ready to cook the patties, dump the sliders into the Sousvide Supreme at 130°F and cook for 45 minutes.
  • Take the burgers out of the water oven and bag and dry with paper towels.
  • Heat up the ghee in a large cast iron skillet over high heat. When the pan is hot, sear the burgers for about 45 seconds on each side.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 398kcal | Carbohydrates: 3g | Protein: 20g | Fat: 34g | Fiber: 1g | Sugar: 1g
0

Thrive Market   LunchBots   Real Plans

Reader Interactions

Comments

  1. Andrew says

    March 29, 2021 at 12:07 am

    3 stars
    The temperature of 130 will give you medium rare sliders most people don’t like to see their ground beef with a red pink hue…I was okay with it but my wife wasn’t good with eating ground beef that rare….

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Logged in as . Edit your profile. Log out? Required fields are marked *

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Spices
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • An overhead shot of the world's best braised green cabbage, carrot coins, and sliced onions in an oval casserole pan. Two hands are holding the handles with towels. World’s Best Braised Green Cabbage
  • A white plate topped with a paleo egg McMuffin breakfast sandwich made with two fried egg buns and a sausage patty filling and guacamole. Paleo Sausage Egg McMuffin
  • No-Bake Matcha Cheesecake by Michelle Tam https://nomnompaleo.com Matcha Cheesecake (Vegan, Paleo, No-Bake)
  • An overhead shot of a plate with three golden brown pieces of Vietnamese lemongrass chicken next to fresh herbs, lettuce leaves, chili slices, and lime wedges. Vietnamese Lemongrass Chicken and Nuoc Cham Dipping Sauce

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT

Copyright © 2023