Big Game Chicken Sliders
Servings:*
16 SlidersIngredients
- ROASTED GARLIC:
- 2 heads fresh garlic
- 2 tablespoons olive oil
- 1 pinch sea salt
- 1 pinch freshly cracked black pepper
- CHICKEN PATTIES:
- 4 tablespoons fresh basil, chopped
- 4 tablespoons prepared roasted garlic
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- 2 pounds ground chicken, dark meat preferred
- TOMATO JAM:
- 1 1/4 pound fresh grape or cherry tomatoes, multi-colored
- 1 tablespoon fresh thyme leaves
- 3/4 cup fresh shallots, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon crushed red chili flakes
- 3 tablespoons olive oil
- BASIL MAYONAISE:
- 1 cup fresh basil leaves
- 1 cup mayonnaise
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- TO BUILD SLIDERS:
- 2 loaves focaccia bread
- 1 pound sharp provolone cheese
- 1/2 red onion, thinly sliced
- 1 ounce fresh baby arugula or watercress
Directions
- Prepare roasted garlic by cutting off the top of the heads to expose the cloves.
- Place garlic in a foil boat and top with olive oil, salt and pepper; close foil over garlic heads. Place covered foil boat in a small baking dish into the oven at 400 F to roast for 25-30 minutes until garlic is tender.
- Remove and cool slightly. Once cool, smash the garlic head on its side to remove the garlic cloves, reserve.
- Mix basil, prepared roasted garlic, salt and pepper in a large bowl with ground chicken and marinate for 30 minutes in the refrigerator.
- Once marinated, form 16 2-oz. patties. Place patties in the refrigerator until ready to cook.
- Heat oven to 400 F. Slice tomatoes in half and place in a small bowl with thyme, shallots, salt, pepper, chili flakes and oil; mix gently.
- Place mixture on a parchment-lined rimmed baking sheet and roast in oven, tossing occasionally, until tomatoes are golden brown and melted (approximately 25-30 minutes). Remove. Let cool and place in a container. Refrigerate before using.
- Place basil leaves, mayonnaise, salt and pepper in a blender or food processor. Blend until smooth and vibrant green.
- Using a round cutter or sharp knife, cut focaccia to make small buns and split in half.
- Place prepared chicken patties on a medium hot grill, cook 2-3 minutes and flip, then cook until internal temperature reaches 165 F (another 3-4 minutes).
- Top with Provolone to melt, remove and keep warm. Toast the mini focaccia buns on the grill.
- Start with the bottom bun, add thinly sliced red onion, a cooked cheesy grilled chicken patty, a tablespoon of prepared chilled tomato jam and some baby arugula or watercress.
- Add a smear of fresh basil mayo to the top bun and affix to slider. Serve immediately.
- Recipe Source: Peter Kuhr
Roasted Garlic
Chicken Patties
Tomato Jam
Basil Mayo
Build Sliders
Chef’s tip
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.