Bombay Sliders

I remember the conversation like it was yesterday.

husband: You’ve just got to try these!
me: What are they?
husband: She calls them Bombay sliders. They’re Indian!
me: After a bite… You do realize there’s mayonnaise in them, right?

My husband hates mayonnaise. Or, I should say, he thinks he hates mayonnaise. He was raised on Miracle Whip, which I find inferior to real, good mayonnaise. But he will forever assume that all mayo tastes like Miracle Whip. For years, I’ve been banned from using this substance.

The above conversation took place years ago at a food and wine event in Park City, Utah. My husband had come across a woman at a booth handing out Bombay sliders, and just knowing that they were Indian, he accepted one and ate it. And went back for another, completely ignoring the creamy sauce.

I went to the woman’s booth and asked her about these Indian-inspired turkey sliders, cause they were wonderful. She told me she found the recipe on Epicurious.com, and that I could, too. At this moment I don’t remember if the woman was a representative of a turkey company, or something else. But I did go home and look up the recipe, and there was the mayonnaise – not only as the base for the curry sauce, but also in the sliders themselves.

We’re not a big sandwich family, but occasionally, just for fun, I will make these. First of all, sliders are just cute and fun. And, these days, you can actually purchase slider buns at the grocery store. But most of all, if you love all flavors Indian, you’ll truly enjoy these little sandwiches.

Unfortunately, I can’t find the original recipe on Epicurious.

Bombay Sliders

sauce:

3/4 cup mayonnaise
1/4 cup Greek yogurt or sour cream
2 teaspoons good curry powder, to taste
1/2 teaspoon salt

sliders:
Makes 8-10 sliders

1 pound ground pork
1 pound 2 ounces ground turkey
1/2 cup chopped cilantro
1/3 cup sliced green onions
1/4 cup mayonnaise
6 cloves garlic, minced
1 piece, 1″ square, of ginger, minced
2 teaspoons ground cumin
2 teaspoons curry powder
1 1/2 teaspoons salt

Slider buns, toasted on both insides using butter or oil

For the sauce:
Firstly, mix together all of the ingredients for the sauce; set aside. If you’re wary of curry powder, start with 1 teaspoon and taste first.

For the sliders:
Place the pork and turkey in a large bowl. Add the remaining ingredients. Mix everything together using your hands, but don’t overmix.

Make uniform-sized burgers with the pork-turkey mixture to fit into the slider buns. I weighed mine at 4 ounces each.

Heat a griddle over high heat. Add a little olive oil. Cook the burgers on the first side for about 3-4 minutes. They should be gently browned. Then turn them over, reduce the heat slightly, and continue cooking them for about 5-6 minutes. These times will vary, of course, depending how thick your burgers are.

Place the burgers on a serving platter, and continue with the remaining meat. To serve, place the warm burgers on a room temperature bun, and top with the sauce.

I always serve extra sauce as well, because the combination is just so good. (It’s a great dipping sauce!)

You can use meat, like lamb, or any ground meat combination for these sliders.

I prefer burgers are a little pink in the middle. That way they’re nice and moist.

Note: I’d published this slider recipe way back when, but had to re-do the photos!

By Published On: August 10th, 202276 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

76 Comments

  1. sallybr November 9, 2013 at 10:07 AM - Reply

    You have no idea how much I loved your write-up! My husband HATES mayo, but every once in a while he will love something that contains mayo but he is unaware of it… If I point that out, he says that “it might be mayo, but I don’t think so”… :-)

    would love one of these sliders – I am not too fond of mayo, but mixed with yogurt and spices, I’ll take it with a smile

    • chef mimi November 9, 2013 at 12:38 PM - Reply

      I love a good mayo, but yes, cut with yogurt, and with the spices added, it’s fabulous. You could even use some sour cream.
      My husband still tells everyone he hates cream cheese. And I probably make at least one kind of cheesecake – pumpkin, cranberry, eggnog, whatever – over the holidays and he’s the one who finishes it off!

      • sallybr November 11, 2013 at 10:24 AM

        Gotta love those guys! ;-)

  2. thesinglegourmetandtraveller November 9, 2013 at 10:07 AM - Reply

    They look and sound delicious.

    • chef mimi November 9, 2013 at 12:37 PM - Reply

      Fabulous flavors – especially if you love Indian flavors!

  3. trixfred30 November 9, 2013 at 10:44 AM - Reply

    Proper fusion food – very nice photo too!

    • chef mimi November 9, 2013 at 12:37 PM - Reply

      Thank you so much! I was fuggy on that day, just so you know.

  4. apuginthekitchen November 9, 2013 at 10:59 AM - Reply

    Thats so funny about your husband. LOL, the sliders sound wonderful, I love Indian spicing. I have never mixed turkey and pork but I really like that. With the pork and mayo in the burger itself they must be so moist. Have to try these.

    • chef mimi November 9, 2013 at 12:36 PM - Reply

      I don’t like 100% turkey because it tends to be dry. But you’re right, with the pork and a little amount of mayo, it’s wonderfully moist!

  5. Shanna Koenigsdorf Ward November 9, 2013 at 12:45 PM - Reply

    Oh, great recipe. And the second to last photo is a.w.e.s.o.m.e.! My husband also ***hates*** mayonnaise, unless I make a homemade aioli. Looking forward to trying these – with extra sauce – I think he would enjoy it and not even notice the mayonnaise. :-) The food and wine event sounds fun, too!

    • chef mimi November 9, 2013 at 12:47 PM - Reply

      we’ve gone six times – it’s a wonderful event. Check it out if you’re ever in Park City, Utah in July. There are three main events, plus all of the other academic stuff that goes along with wine festivals. me? I’m just there to sample the wine and try out a few goodies!

      • Shanna Koenigsdorf Ward November 9, 2013 at 4:35 PM

        It sounds like reason alone to take a trip – WOW. Sampling wine and food in a beautiful places sounds FINE by me. :-) Thanks for the heads-up!

  6. yummychunklet November 9, 2013 at 1:38 PM - Reply

    Now these are a tasty twist on sliders!

    • chef mimi November 9, 2013 at 5:36 PM - Reply

      Especially if you love Indian flavors!

  7. ladyredspecs November 9, 2013 at 3:01 PM - Reply

    Haha, I think we have all discovered inconsistencies in our partners eating preferences! I use a natural yoghurt and curry powder combo with a little fruit chutney to dress salads, but I’ve never thought to use it to pep up a burger. Thanks for the delicious idea!

    • chef mimi November 9, 2013 at 5:35 PM - Reply

      I do the same thing! Unless there are chutney haters in the crowd. Even with a simple chicken salad, it’s a perfect combination!

  8. Conor Bofin November 10, 2013 at 2:46 AM - Reply

    Lovely Mimi,
    If you trust your butcher or mince your own meat, pink is fine. If not….

    • chef mimi November 10, 2013 at 10:12 AM - Reply

      I respectfully disagree. I don’t overcook any meat. If it’s not pink, it’s bloody!

      • Conor Bofin November 10, 2013 at 12:12 PM

        My kind of cooking too. I just need to be sure.

      • chef mimi November 10, 2013 at 2:06 PM

        I think they’ve figured out that pork can be pink, at least here in the US. When I cook a pork tenderloin or loin, I take it out of the oven at 155 degrees, which is 68.3 degrees C for you. But some people are more nervous about pink pork!

      • Conor Bofin November 11, 2013 at 4:02 AM

        I think that goes back to the days where pork was quite dangerous if not fully cooked. A lot of improvements in food safety since then, thanks be to goodness.

      • chef mimi November 11, 2013 at 9:10 AM

        no kidding!

  9. Garden Walk Garden Talk November 10, 2013 at 9:26 AM - Reply

    My husband hates Mayo too. But like you I use it in cooking and he never knows. I would love these sliders.

    • chef mimi November 10, 2013 at 10:11 AM - Reply

      It’s pretty easy to hide, isn’t it?!!!

  10. Charlotte November 10, 2013 at 1:57 PM - Reply

    Haha…the story with your husband really resonates with me. I have to hide some of the ingredients I use from my BF because he thinks he hates it. Though he never notices…

    I would like to try this with lamb meat and maybe substitute the mayo for greek yoghurt and curry. Great pictures by the way!

    • chef mimi November 10, 2013 at 2:03 PM - Reply

      Lamb would totally work. Husband hates lamb. Although he ate the kabobs I made this summer and they were half lamb – he had no idea! But honestly these work really well with the turkey because it allows the other flavors to shine!

  11. greyhousejournal November 10, 2013 at 3:47 PM - Reply

    Definitely going to have to try these. They look and sound delicious! I love curries. Thanks for stopping by my blog, it’s good to meet you.

    • chef mimi November 11, 2013 at 9:12 AM - Reply

      You, too! Since you love Indian flavors, you will love these little gems!

  12. A Taste of Wintergreen November 10, 2013 at 7:29 PM - Reply

    I’m going to try these too. They sound fabulous.

  13. StefanGourmet November 11, 2013 at 1:28 AM - Reply

    Love it when someone enjoys something he says he doesn’t like, just because it’s hidden. I know people who eat fish as long as it doesn’t look like fish.

    • chef mimi November 11, 2013 at 9:11 AM - Reply

      I learned the trick early on with my kids – I got really good at hiding all things healthy!
      Is there anything you don’t like?

      • StefanGourmet November 11, 2013 at 2:35 PM

        Apart from cilantro, you mean? ;-)
        Seriously, I like almost all foods but there are certain things that I like a lot more than others. I don’t care as much for beans, for instance. Making it look differently won’t really work for me.

      • chef mimi November 11, 2013 at 6:12 PM

        OH – you’re one of those who hates cilantro! So sad. I’ve read that there’s actually a gene that causes people to dislike it. I hope Richard knows – you know it’s in Mexican and Southwestern foods, right??!!!

      • StefanGourmet November 12, 2013 at 4:40 PM

        I know that and I’ve actually grown to appreciate it in SMALL quantities. I always whine about too much cilantro in some of Richard’s recipes, so I think he might be aware ;-)

      • chef mimi November 13, 2013 at 7:52 AM

        okay – that’s good. Also, I checked in to how much tuna costs for me – the good kind like Ortiz, and other brands that sell tuna belly. Just canned Ortiz sells for $9. here. Not surprising since you live in Holland. Is it Holland?
        So if I ever luck into some good priced fresh tuna, I’m definitely sous vide’ing it!

      • StefanGourmet November 13, 2013 at 5:19 PM

        $9 for a 1/4 lb can? That is amazingly expensive.
        I do live in Holland, also called the Netherlands which is the same thing.

      • Dorothy's New Vintage Kitchen August 10, 2022 at 9:12 AM

        I can relate Stefan. Cilantro tastes like metal filing to me, even the tiniest amount.

  14. Amanda November 11, 2013 at 12:45 PM - Reply

    So simple and yet the flavors in the sauce totally transform the slider. What a great idea. Thank you for sharing!

  15. Miriam Kattumuri November 12, 2013 at 4:06 AM - Reply

    Hi Mimi,

    I love reading your blog, and am very happy that you’re doing what you do… teaching your readers to cook with healthy ingredients is so important in fostering a healthy life and more importantly a healthy future. Today I am contacting you because I too am trying to do my part in getting people to eat and live healthier. In 2008 I set on a quest to look for the ideal cooking pot, one that would give me all the nutrients from the food without adding its own ingredients or contaminants. It was a personal happening that led me to do this and all my research pointed out in one direction — Pure Clay. After several years of research and travel I set out to make my line of pure clay cooking pots and started Miriams Earthen Cookware. I had benefited so much from cooking in them; I had to share it with the world!
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    Good luck with your blog.

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    • chef mimi November 12, 2013 at 6:08 AM - Reply

      Fascinating! I am definitely interested. I love the idea of making yogurt in them as well!

  16. pearlsbounce October 4, 2014 at 4:22 AM - Reply

    Do you think chicken mince could be used instead of turkey? Cant get turkey easily in Singapore!

  17. Charlie DeSando August 10, 2022 at 6:18 AM - Reply

    Cutting the pork with turkey is genius, so much less grease and much more healthy. Same texture, only better. Very nice

    • Chef Mimi August 10, 2022 at 8:03 AM - Reply

      It’s really a great recipe!

  18. BERNADETTE August 10, 2022 at 6:19 AM - Reply

    These look delicious and I love that it has a “secret” sauce.

    • Chef Mimi August 10, 2022 at 8:04 AM - Reply

      Ha! A secret, not-so-secret sauce!

  19. neil@neilshealthymeals.com August 10, 2022 at 7:57 AM - Reply

    Like your husband Mimi I would have gone back for seconds of these too! Lynne doesn’t like pork. But she likes turkey and loves my turkey burgers. I bet you if I made these sliders with turkey and pork and presented them to her, she’d love them and never question what was in them. Just assuming they were made entirely with turkey mince. Ha ha ha…

    • Chef Mimi August 10, 2022 at 8:05 AM - Reply

      Sometimes we have to be a bit sneaky! All in the name of good food.

  20. Dorothy's New Vintage Kitchen August 10, 2022 at 9:11 AM - Reply

    Have to laugh at this one Mimi! For years, my husband insisted he hated anchovies and wouldn’t eat anything I put them in. Well, I routinely put them in lots of things, I just didn’t tell him. One day, when he commented how good my Caesar dressing was, I told him it was the anchovies that made it so good. He stared at me, and just said “oh.’ After that, I didn’t bother hiding the little jar in the refrigerator!

    • Chef Mimi August 10, 2022 at 10:59 AM - Reply

      Hahahahahaha! When I make dips I have to add mayo when he’s not in the kitchen! I’ve snuck a few things in here and there. Nothing that he’d be allergic to, of course!

  21. David Scott Allen August 10, 2022 at 9:47 AM - Reply

    Thanks for reposting this — who needs the original from Epicurious (how annoying is it that Epicurious is a pay site now?) when is one has your version? Just perfect, though I am dreaming of this with ground lamb! And Miracle Whip? Ugh – it is disgusting. I grew up on it and remember my first taste of mayonnaise in 5th grade — it was an epiphany. I hate that all my brothers still use Miracle Whip.

    • Chef Mimi August 10, 2022 at 10:58 AM - Reply

      I didn’t know epicurious changed!!! That’s crazy. Lamb would be perfect as sliders. The sauce is delicious. Miracle whip is in the same category as velveeta in my book!

  22. John / Kitchen Riffs August 10, 2022 at 9:53 AM - Reply

    My father loved Miracle Whip. Me? I can’t stand the stuff! But I LOVE mayo. Homemade is wonderful, of course, but I often used Hellman’s just because it’s convenient. Anyway, these look great — thanks.

    • Chef Mimi August 10, 2022 at 10:56 AM - Reply

      I like Hellman’s. I’ve never tried the “light” ones or those made with olive oil. I like the real deal.

  23. Gerlinde de Broekert August 10, 2022 at 12:56 PM - Reply

    Wow, I like this recipe. My husband and I have been married for 45 years and we have opposite tastes. It can be very annoying, Although I have to say he is getting better,

  24. nancyc August 11, 2022 at 9:53 PM - Reply

    I’m a big fan of sliders, Mimi! These look and sound so good! :)

    • Chef Mimi August 12, 2022 at 10:41 AM - Reply

      They’re just fun!

  25. Ann Coleman August 11, 2022 at 10:27 PM - Reply

    My husband and I were both raised on Miracle Whip rather than real mayonnaise. But now that I’ve grown up, I much prefer mayonnaise. My husband still thinks Miracle Whip is better, which just shows that he has no taste…except where wives are concerned!

    • Chef Mimi August 12, 2022 at 10:41 AM - Reply

      Hahahahaha! To me, there’s just no comparison!

  26. Debra August 13, 2022 at 5:52 PM - Reply

    I’m thinking of particular family members who would be so thrilled with these sliders. I can’t wait to introduce them. I’d be fine with a heavy hand in the curry powder. :-)

    • Chef Mimi August 14, 2022 at 7:04 AM - Reply

      I love curry as well. I prefer using the individual spices, but I do have a curry powder mixture that’s good and dependable. The sauce is fabulous!

  27. Frank Fariello August 14, 2022 at 11:58 AM - Reply

    I must say, these do sound (and look) really good! I don’t eat hamburgers often, not that I dislike them, i just find them boring. Usually. These I want to try!

    • Chef Mimi August 14, 2022 at 12:04 PM - Reply

      I only eat my husband’s burgers! Never do I get them at restaurants – they typically overcooked anyway and have horrible buns. I do love lamb burgers, but these really are wonderful.

  28. David @ Spiced August 15, 2022 at 8:00 AM - Reply

    We are a sandwich family here, and I do love playing around with the flavors in burgers. This sounds fantastic with the Indian flavors! And so funny to hear about the mayo here. Clearly he’s never had Duke’s. :-)

    • Chef Mimi August 15, 2022 at 10:33 AM - Reply

      Well, he’s had Duke’s but never knew it! He knows that mayo goes in some dips, but I don’t make them in front of him, and he eats them!

  29. Elena Bourke August 15, 2022 at 9:23 AM - Reply

    Mimi, what a great variation. These look delicious. And quite simple! Thanks for sharing.

  30. Elena August 15, 2022 at 9:25 AM - Reply

    Also, it took our daughter coming home during the pandemic to convince us that turkey sandwiches require mayonnaise. My husband now can’t have a sandwich without it! Does everyone have a mayo story. :)

    • Chef Mimi August 15, 2022 at 10:32 AM - Reply

      Yes! I think we all do. Some people really dislike mayo. I find it a useful and delicious, plus versatile, ingredient!

  31. terrie gura August 16, 2022 at 1:32 PM - Reply

    Sliders are always great because you can have one if you’re only mildly hungry or two if you’re famished. These sound so delicious with the Indian-inspired flavors, I’m sure I’d go for two!

    I also grew up on Miracle Whip and thought mayonnaise was nasty because I had only seen brands that were clumpy and/or oily. Find a GOOD mayo you love and it becomes invaluable in the kitchen! I haven’t used MW in forever…

    • Chef Mimi August 16, 2022 at 6:05 PM - Reply

      Only two ??!!!! I like Hellman’s, Kewpie, and Duke’s. And home-made of course!

  32. Anonymous August 18, 2022 at 8:39 AM - Reply

    Bill says he doesn’t like “Indian” food—but if I don’t tell him it’s Indian, this is the sort of dish he’ll love!! Me, too.

    • Chef Mimi August 18, 2022 at 4:52 PM - Reply

      Ha!!! People are so funny. I was often told by clients not to curry anything!

  33. Anonymous August 21, 2022 at 2:04 PM - Reply

    Yum! I love these ingredients! But then again, I’m a mayo lover and a curry lover.

    • Chef Mimi August 21, 2022 at 4:05 PM - Reply

      Good mayonnaise is really good! and curried mayo is even better.

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