LA VICTORIA® Salsa Turkey Sliders with JENNIE-O® Turkey Bacon


These family-friendly mini Mexi-burgers are made with JENNIE-O® Ground Turkey and Turkey Bacon, monterey and jalapeño jack cheeses.Add the perfect side with delicious homemade lime chipotle tortilla chip made from flour tortillas, all topped with LA VICTORIA® SUPREMA® Salsa.

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LA VICTORIA® Salsa Turkey Sliders with JENNIE-O® Turkey Bacon

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Recipe Ingredients

  • 2 (20-ounce) packages JENNIE-O® Lean Ground Turkey
  • 4 tablespoons LA VICTORIA® SUPREMA® Salsa
  • 1 1/2 tsp ground cumin
  • 1 tsp ground cumin
  • 8 slices Jalapeño Jack Cheese or Monterey Jack cheese, slices cut in half
  • 16 mini slider buns
  • 8 leaves red lettuce
  • 1 large heirloom tomato
  • 8 strips JENNIE-O® Turkey Bacon, cooked until crisp
  • For Guacamole Verde:
  • 1 ripe avocado
  • 2 tbsp LA VICTORIA® Green Taco Sauce
  • Salt and freshly ground pepper
  • For Green Chile Mayo:
  • 1 cup mayonnaise
  • 1 (4-ounce) can LA VICTORIA® Fire Roasted Diced Green Chiles
  • Juice of 1/2 lime
  • Salt and freshly ground pepper
  • For Tortilla Chips:
  • 4 flour tortillas
  • Juice of 1 lime
  • 2 tsp chipotle chili powder (or chili powder of choice)
  • Salt
  • Vegetable oil, optional

Cooking Directions

  1. In large mixing bowl, combine JENNIE-O® Ground Turkey, LA VICTORIA® SUPREMA® Salsa, chili powder and cumin. Mix lightly, being careful not to pack the meat or over work burgers. Form 16 sliders (2.5 ounces each, approximately ½” x 3”) and set aside.
  2. To make Guacamole Verde, combine diced avocado and LA VICTORIA® Green Taco Sauce in small mixing bowl. Mash avocado to incorporate sauce. Season with salt and pepper and refrigerate until ready to use.
  3. To make Green Chile Mayo, combine mayonnaise, green chiles and lime juice in food processor. Blend until combined. Season with salt and pepper.
  4. To make Chipotle Lime Tortilla Chips, heat oven to 350˚F or heat vegetable oil in a large pot or fryer. Cut each flour tortilla into 12 wedges. To bake, place tortilla wedges in mixing bowl and add lime juice, chipotle chili powder and salt; toss to combine. Arrange tortilla wedges on silicone mat or parchment paper-lined baking sheet. Bake 10 minutes or until golden and crisp. Turn once during baking. Or, fry plain tortilla wedges in hot vegetable oil until golden, then drain on paper towels. While still hot, sprinkle chips with chipotle chili powder and salt and squeeze lime juice over chips
  5. Fire up backyard gas grill and heat to medium-high heat. Cook sliders, covered for 6 minutes. Turn sliders, cover and cook 6 minutes or until center measures 165°F as measured by a meat thermometer. Always cook to well-done. Place half slice of cheese on each slider. While cheese is melting, grill slider buns until toasted.
  6. To assemble burgers, slather bottom buns with Green Chile Mayo then top with lettuce leaf. Place slider on top, then add slice of tomato. Top with JENNIE-O® Turkey Bacon and finish with spoonful of Guacamole Verde. Spread top of buns with mayo to finish burgers. Serve with Chipotle Lime Tortilla Chips and LA VICTORIA® SUPREMA® Salsa for dipping.
  7. Always cook turkey to an internal temperature of 165°F.

Nutritional Information

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