If there were ever a day when food was more important than the big event, it’s the Super Bowl. Am I wrong? Families and friends around the country gather in someone’s basement to drink beer, watch the commercials, eat tasty finger foods and maybe catch a little football. I love football as much as the next girl but I feel like the big day ends up being more about the noshing and funny adverts than the actual game.


When I think of game day food it involves lots and lots of napkins. Football noshes are meant to be messy. Totally slightly indulgent and with out a lot of fuss. Like bar food only without the fryer and in my living room.


These turkey burger sliders look like way more work than they are. The beauty of these is that they can be made ahead. In fact, they are better if you make them ahead.


I’ve made variations of these the last three Super Bowls. It’s been my signature app that I bring to wherever we are watching the game. These might be my favorite. I think using turkey in place of the traditional ground chuck for the burger makes them feel slightly less naughty when you’re eating two or three. Which is not totally the case since they’re smothered in sharp white cheddar and wrapped in puff pastry but whatever, right? It’s the Super Bowl, live a little!


This turkey burger recipe is adapted from the Mar-a-Lago Burger made famous by Oprah Winfrey after she had it at Donald Trump’s Florida Resort. It uses lean ground turkey breast and is flavored with sauteed celery, apple, onion, garlic and gets a nice bite from mango chutney and some sriracha hot sauce.


I made a simple avocado aioli by putting 1/4 cup mayo, 1 small avocado, 1 garlic clove, about 1/2 lime, juiced, and a little salt in a blender and pulsing to combine. If that’s not your thing, good ol’ ketchup and mustard will be more than fine to serve alongside.

What are you serving this Super Bowl sunday? Do you have a favorite football snack?

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30 Responses to Puff Pastry wrapped Turkey Burger Sliders

  1. Tabitha says:

    These look amazing. Thank you!

  2. You have a knack for party food and appetizers!! These look delish!

  3. I imagine people beg you to bring these year after year. Bring them to my house anytime!

  4. Jenn says:

    Hello there—these look amazing! I will be making them this weekend bc like you said, these will work great for the Super Bowl. I was wondering how to make the mango chutney. I found you through pinterest and look forward to exploring your website.

    • Kelley says:

      I just bought mango chutney at the grocery store. It’s usually near the ketchup and bbq sauce!

      • Jenn says:

        Thanks!! Will look tomorrow. I made your salsa tonight and it was a hit. Look foward to the next great thing I find on your blog. As a vegetarian, it is wonderful when I find sites such as yours that I can trust to be good. Cooking new food for my meat eating fam, when you can only go off the look and smell, can be tough at times. 🙂

  5. Kalyn says:

    Oh yum!! And food is the only thing that matters about the Superbowl (but I may be slightly jaded on the topic of football!)

  6. Deborah says:

    I’ve seriously been dreaming of these since I saw them on ksl!!

  7. Emily says:

    These look so great! My mouth is watering just looking at the pics. Can’t wait to make soon.

  8. Bev Weidner says:

    how did I MISS THESE?! um, yum.

  9. sara says:

    WOW can’t wait to host the next family party with these as appetizers!!! THANKS KELLEY!

  10. Laura Saladino says:

    I’m trying this recipe out for dinner tonight to see if we like them well enough to make for an open house couples baby shower next month. I saw your comment about them being even better when made ahead, so I’m interested to know how far ahead would work and what point would you refrigerate or freeze them at? Thanks for your help, the pictures look amazing!

    • Kelley says:

      Making them the night before or morning of. I like letting the puff pastry get cool again so it’s nice and flakey when you bake them. Let me know how they turn out!

  11. Nicole says:

    Just found your site today. I am absolutely in love with it!! Can not wait to use so many of your great ideas!! Thank you!

  12. Leslie says:

    How do you keep the puff pastry from opening up? Do you egg wash the edges?

  13. Liz says:

    Nice recipes. Thank you. Your grandmother was so cute and that’s what they did back then because when she was young money and food was scarce.

  14. Cass says:

    I’m planning to make these a day before I plan on serving them. Should I assemble them with the puff pastry and just store them in the fridge? or would you bake them ahead and then re-heat?

    • Kelley says:

      You could make the burger part ahead but I wouldn’t wrap them in puff pastry until just before you bake them. Or if you really want to make them ahead, make the burgers, let them cool entirely and then wrap in puff pastry and store in fridge. Cook the next day as directed.

  15. Erin says:

    Since this is such an old post and I only just found this delicious recipe, it is ok with me if you never respond!

    BUT…How do you keep the bottom of the puff pastry from getting soggy as the turkey finishes cooking within them? I tried cooking some patties longer than others, and while those didn’t leak and get the wrapping soggy they were a little more dry than I wanted them to be. Maybe the turkey I’m using has way too much water content…but it’s all I could find!

    • Kelley says:

      Hmmm… As long as we eat them pretty soon after coming out of the oven, I don’t have any problem with the bottoms getting soggy. It’s tricky to not over cook the turkey burgers. Perhaps you could use ground chicken or pork instead! Good luck.

  16. Julia LeGrand says:

    I made these for the super bowl this past year and they were a hit! The avocado dipping sauce was epic as was the cheese in the puff pastry. Another winner Kelly!

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