For this slider, we tuck the usual Buffalo wing accompaniments--carrots and celery--inside the patty. This gives you all the flavors of a wing plate while also helping to keep the lean breast meat moist. When shredding the celery (so that it incorporates nicely), you'll have to stop occasionally to pull and discard the strings. Be sure to search for celery bunches with nice, fresh leaves still attached.
2 tablespoons canola mayonnaise
1 tablespoon 2% reduced-fat milk
1 ounce blue cheese, crumbled
1 pound ground chicken breast
1/3 cup panko (Japanese breadcrumbs)
1/3 cup shredded carrot
1/3 cup shredded celery
1/2 teaspoon paprika
1 large egg, lightly beaten
1 garlic clove, grated
3 tablespoons hot sauce
1 tablespoon butter, melted
8 whole-grain slider buns, split and toasted
16 celery leaves
How to Make It
Combine first 3 ingredients in a small bowl; set aside.
Place chicken in a medium bowl; add panko, carrot, celery, paprika, egg, and garlic. Mix just until combined. Divide into 8 portions; shape each into a 3-inch patty.
Heat a grill pan over medium-high heat. Lightly coat pan with cooking spray. Add patties to pan; cook 3 minutes on each side or until done. Combine hot sauce and butter in a medium bowl; add patties to bowl, turning to coat. Layer bottom half of each bun with 1 patty, about 1 teaspoon blue cheese mixture, 2 celery leaves, and top half of bun.
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Just echoing what others have said. Add a bit more panko (and I added more hot sauce because we really like hot sauce), and these are perfectly delicious. Enjoyed with corn on the cob and the Mark Bittman Mustard-Ranch potato salad from another issue.
These are fun! I followed the recipe except that I used regular white slider buns, left out the celery leaves and substituted turkey for the chicken. I'll definitely make them again, especailly because they weren't difficult to whip together.
We really enjoyed these moist and flavorful chicken sliders. We followed the other reviewer by adding more salt, Worcestershire sauce and more panko bread crumbs. We did not use a grill but instead pan seared it and loved this recipe.
I have to give these 5 stars because my guests loved them! I served these along with several other different tapas for a wine and food pairing party. I made them exactly as the recipe read. Kids love them too!
These were delicious! I added 1/4 tsp of salt and 1/2 TB of Worcestershire sauce. I added another 1/4 cup of panko (approximately) because the mixture was a bit wet and I wanted to grill these outside. The additional panko firmed them up without drying them out. My family really enjoyed these sliders - even my picky eater! I will definitely make these again.