Grain-Free Buffalo Turkey Sliders

Grain-Free Buffalo Turkey Sliders

Game day isn’t complete without wings and wings aren’t complete without the crunch of celery and cool creaminess of blue cheese dressing. Have you ever read the nutrition info on blue cheese dressing? Ugh. We turned wings into Grain-Free Buffalo Turkey Sliders, with a blue cheese slaw that’ll knock your socks off…without all the nasty stuff found in traditional dressing. So light, it can double as a blue cheese dip.

Now you can have it all in one bite and you won’t be needing those wet naps. Onion and celery keep the burgers extra juicy while adding crunch to every bite. These are mild enough for kids of all ages so you can adjust the heat to your preference.

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Grain-Free Buffalo Turkey Sliders

Grain-Free Buffalo Turkey Sliders

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 12 sliders 1x
  • Category: Appetizers, party food
  • Method: Stove top and baking
  • Cuisine: American


Healthy Grain-Free Buffalo Turkey Sliders



For the Buns

  • 3/4 cup blanched almond flour
  • 3/4 cup tapioca or arrowroot flour
  • 3 eggs, room temperature
  • 3 tbsp unsweetened apple sauce, room temperature
  • 1 1/2 tsp baking powder
  • Pinch of salt
  • Butter or Ghee to grease muffin tin
  • Optional: 1 tsp tiger nut flour to dust muffin tin
  • Bun toppings if desired (sesame seeds, poppy seeds, everything bagel seasoning, sea salt, etc.)

For the Burgers

  • 1 pound lean ground turkey breast
  • 1 large rib celery, finely diced
  • 1 small yellow onion, finely diced
  • 4 tbsp buffalo sauce, divided (we used Gundry-approved Frank’s Red Hot brand)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 green onion, thinly sliced

For the Slaw

  • 1 7-ounce container Fage 2% Greek Yogurt
  • 1 green onion, thinly sliced
  • 1/2 cup shredded carrot
  • 1 cup finely shredded red cabbage
  • 1/4 cup finely crumbled blue cheese
  • 1/2 tsp lemon juice
  • 1/8 tsp celery salt
  • 1/8 tsp garlic powder
  • Pinch ground black pepper


For the Buns

  1. Place oven rack at center position and preheat oven to 350 degrees F. Grease bottoms and sides of all cups of a 12-cup standard sized muffin tin (or two 6-cup pans) melted butter/ghee. Optionally, lightly dust with tiger nut flour by sifting across cups with a small fine mesh strainer. This makes it easier to remove the buns from the tin. Cassava flour will also work, but tiger nut has a more neutral taste.
  2. Add almond flour, tapioca or arrowroot flour, baking powder, garlic powder, and salt to a large bowl and gently whisk to combine well. 
  3. In a small measuring cup, measure apple sauce then add eggs and whisk with a fork to combine. Add liquid mixture to dry ingredients and whisk to combine thoroughly, but do not over mix. 
  4. Use a tablespoon to divide the batter evenly among the 12 wells, filling each one about a third of the way. If extra batter remains, go back to add more batter to each well.  
  5. Bake for 10-15 minutes, removing as soon as a toothpick inserted into center of a bun comes out clean (test on multiple buns). The tops stay light, but the bottom and sides will brown.  
  6. Let cool in the pan. Cool to almost room temperature before slicing with a sharp knife. Best when served at room temperature, but these can be made ahead of time since they maintain shape and fluffy texture, and don’t dry out when refrigerated in a zip top bag with air removed (up to 4 days).

For the Burgers

  1. While the buns are baking, Line a rimmed baking sheet with foil and place a rack on top. If you don’t have a rack, you can just place the burgers directly on the foil. Set aside.  
  2. Reserve 1 tablespoon of the buffalo sauce, then combine all remaining burger ingredients in a large bowl. If the mixture needs some help holding together, add a tablespoon or two of almond flour (one at a time). Shape mixture into 12 equal patties, each about 3 inches in diameter. 
  3. By now, the buns should be baked and cooling. Turn the oven up to 400 degrees F and heat a non-stick skillet or grill pan over medium-high heat. 
  4. Sear both sides of the patties (1-3 minutes each side), flipping only once, then transfer to prepared pan and bake 10-15 minutes, or until fully cooked and no longer pink in the middle. Remove from oven and brush with remaining tablespoon of sauce. 

For the Slaw

  1. While the burgers are in the oven, add the container of Fage 2% Greek Yogurt, blue cheese, celery salt, garlic powder, and ground black pepper to a medium mixing bowl. 
  2. Stir to combine thoroughly, then transfer to an airtight container and refrigerate. In another bowl, combine cabbage, carrot, green onion, and 1/2 teaspoon of lemon juice. Refrigerate uncovered until ready to assemble.

Putting it Together

  1. When ready to serve, mix the slaw vegetables and blue cheese dressing together. Assemble the sliders, top with slaw and serve immediately. Alternately, serve sliders topped with plain slaw vegetables and a dollop of blue cheese dressing, or plain with a topping bar.
  2. Serve with extra buffalo and blue cheese sauces on the side.


Sliders can also be made with ground chicken or lean ground beef. Cooking times will vary slightly.

Keywords: Grain-free buns, gluten-free, buffalo sauce, buffalo burgers, sliders, party food, game day, low-fat, low-carb, blue cheese dressing, blue cheese slaw, buffalo wing sliders, appetizers, healthy snacks, Super Bowl, holidays


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