Kids get a kick out of miniature food, from doughnut holes and cake pops to mini-bagels and bite-size pizza snacks.
One of the more healthful mini-food options is the slider, a scaled-down sandwich that can be made with any combination of ingredients. The possibilities, whether vegetarian or meaty, are limited only by one's imagination. You can go Italian, with mini-burgers topped with marinara sauce, provolone cheese and fresh basil leaves to replace the usual lettuce.
Or go Southern, with a sweet-and-savory theme. Made from ground chicken, these honey-barbecue sliders will be a crowd pleaser. Serve them as an appetizer at your next cookout, or pair them with oven-baked fries for a quick and healthy weeknight meal.
Total time: 0:25
Makes 12 sliders
- 2 pounds ground chicken
- 2 medium carrots, grated*
- 1/2 medium sweet onion, grated
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce, or more to taste
- salt and pepper to taste
- 1/2 medium sweet onion, diced (optional)
- 1 cup barbecue sauce
- 1/4 cup honey
- 12 mini burger buns (dinner rolls work well), split and toasted
- 6 slices of your favorite cheese, divided into 12 pieces
- In a mixing bowl, combine ground chicken, grated carrot and onion, olive oil, and Worcestershire sauce. Season mixture with salt and pepper and form into 12 patties, each about 2 inches in diameter. Note: An easy method for portioning the patties is to score the meat mixture with a knife — first into quarters, then each of those quarters into thirds — for a total of 12 mounds.
- Heat large skillet over medium heat. Brush it with olive oil.
- Place patties on the skillet, being sure not to crowd. Cook the patties for about 8 minutes, flipping halfway through cooking time, until juices run clear when a knife is inserted. It may be necessary to cook patties in 2 or 3 batches, depending on the size of the skillet.
- Set aside cooked patties on a clean platter.
- Add diced onion to skillet, if using, and cook until translucent. Add barbecue sauce and honey, whisking to loosen any bits from the bottom of the pan.
- Reduce heat to medium-low and return patties to skillet, flipping them to coat with sauce.
- Place toasted bun bottoms on a platter. Top each with cheese and a patty, scooping up a bit of sauce to drizzle over the patty. Cap with toasted bun tops and serve.
*Carrot adds sweetness and moisture to the chicken. It may be replaced with shredded zucchini for a similar effect.