Make the patty mixture: In a large mixing bowl, combine the turkey mince, breadcrumbs, beaten egg, milk, onion powder, garlic powder, smoked paprika, salt, and pepper. Use your hands to gently mix until everything is just combined — you should feel the mixture turn tacky but not wet. Stop the moment there are no visible streaks of egg; overmixing will make the sliders dense and tough.

Shape the patties: Divide the mixture into 8 equal portions, about 60g each. Roll each into a ball, then flatten into a disc about 1cm thick. Press a small indent in the centre of each patty with your thumb — this prevents them from puffing up into football shapes as they cook. Place them on a plate lined with baking parchment. You’ll notice the patties feel soft but hold their shape well.

Heat the pan: Place a large frying pan over a medium-high heat and add the olive oil. Swirl the pan so the oil coats the bottom evenly. When the oil shimmers and a small breadcrumb sizzles on contact, the pan is ready — this usually takes about 1 minute.

Sear the patties: Gently lay 4 patties into the hot pan, leaving a 2cm gap between each. You should hear a satisfying sizzle immediately. Cook for 3 minutes without moving them — the edges will turn golden brown and opaque, and you’ll smell a toasty, savoury aroma. Flip carefully with a spatula; the cooked side should be a deep, even brown with little caramelised spots.

Finish cooking: Cook the second side for another 3 minutes. If you’re adding cheese, lay a halved slice on each patty during the last 30 seconds of cooking and cover the pan with a lid. The cheese will soften and melt into a glossy layer. The internal temperature should reach 74°C on a meat thermometer, and the patties will feel firm to the touch but still springy when pressed.

Toast the buns (optional but recommended): While the patties rest, split the slider buns and place them cut-side down in the same pan (still warm from the oil). Toast for 30–45 seconds until the surfaces turn golden and smell nutty. Remove immediately to prevent burning.

Assemble and serve: Place a lettuce leaf on the bottom half of each bun, top with a cheesy patty, then add a slice of tomato and a few rings of red onion. Cap with the top bun and press down gently. Serve warm, with napkins at the ready — these sliders are wonderfully juicy.