These scrumptious chicken burger sliders are an easy, kid friendly meal. They are also low fat and easy to dress up for your adult guests. Just serve fancier slider rolls from kosher bakeries such as in Pomegranate in Brooklyn, NY. Toppings such as avocado, roasted red peppers and caramelized onions, (and all of the toppings that Florence mentioned below!) also add to the adult appeal of these fail proof flavor filled sliders. Don’t forget to make them a main attraction to your Super Bowl menu this Sunday night, February 5, 2012.
Thanks to Florence Doueck for this perfected juicy slider recipe! Please check out Florence’s brand new easy and kosher gourmet recipe site, Beyond My Recipes. Florence uses the old fashioned “use your judgement” pinches and handful ingredient measurements. Let’s all welcome and follow Florence’s blog!
Comment below if you are thinking of trying this great new chicken slider recipe! Marlene M.
Chicken Slider Burgers by Florence Doueck:
What you will need:
-ground white meat chicken (can be made with ground turkey as well)
-fresh parsley
-fresh ginger
-honey
-garlic powder
-carrot
-onion
-ginger powder
-lemon zest
-egg
-water
-panko breadcrumbs ( or matzo meal for Passover)
-salt
-pepper
-slider buns
Preparation- To clean: Soak a handful of parsley in water, and then rinse each branch. Finely chop the parsley. Peel and grate some ginger (about the size of your thumb) on a microplane. Grate a carrot, half a lemon (by grate I mean zest), and half of a white onion on the mircoplane as well.
Step 1-Add the ground chicken to a bowl- I used about 2 pounds, which came out to about 9 patties. Add the grated ginger, lemon zest, carrot, andonion. Then add an egg (one egg for every pound or pound and a half). Add a splash of water, and a handful of panko breadcrumbs. Next add a dash ofgarlic powder and ginger powder. Add a squeeze of honey (or more if you like it sweeter). Sprinkle with salt and some pepper. Combine all ingredients.
Step 2- Line a tray with wax paper (to freeze). Form the chicken mixture into the size of a meatball, then place on the tray and flatten with the palm of your hand. The patties should be mini, so they fit on the slider buns. If you want to make regular sized chicken burgers that works too, just make them bigger (double the size). Freeze the chicken burgers. I like to freeze them first and then cook them, because these patties are delicate and fall apart easily when you cook them.
Broil, Pan fry, or Grill!
You can cook these burgers any way you like. The easiest way is to broil them. Put the oven on broil and place patties on a slotted tray (so the grease drips down). Since broiling only cooks the top of your food on a very high heat, be sure to flip the burger after about 7 minutes in the oven. If you want to pan sear the burgers, sear on both sides in a pan with a little oil then finish them off in the oven.
The toppings are endless!
I love multiple toppings on my burgers. On this burger put lettuce, I sliced some pickles, shallot (milder version of an onion), and tomato. As for a sauce I mixed a little sriracha mayonnaise, and ketchup and spread it on a toasted bun.
Toppings I would try (on any type of burger- beef, chicken, or turkey!):
-shredded carrot
-marinated peppers
-arugula
-frisee
-radicchio
-red onion
-white onion
-eggplant
-sliced radish
-jalapeño peppers
-grilled sliced peach (yes! Fruit on a burger.)
-fried egg!
-caramelized onions
-grilled pineapple
-avocado
-garlic mayo
-roasted red pepper
-herb spread (in a food processer add fresh basil, thyme, oregano, parsley, lemon, oil, salt, and pepper. Process until you form a paste)
-corn relish (corn, diced pepper, sliced scallions, white vinegar, salt, pepper)
-grilled mushroom
-ginger carrot dressing (in a blender add carrot, fresh ginger lemon, vinegar, honey, oil, and sesame oil)
-teriyaki sauce
-BBQ sauce
-scallions
If you really want to whip up juicy sliders, try this chef approved Flame Top Braiser for Sliders and Juicy Ribs, which has been said to be “A gentle Jacuzzi for food.”
!
Kineret
Andre Balog, who taught kosher cooking in New York City, adds a mixture of fresh green herbs this traditional French recipe. He considers this a symbolic Passover dish, since the Jews wandered for forty years in the desert before reaching the Promised Land. The garlic flavor is mild because the cloves are cooked whole. Be careful not to slice or otherwise damage the cloves; that releases an enzyme that produces the intense garlic flavor.
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