7512 W. North Avenue
Blackened Chicken Slider with Herbed Mayo
2-3 oz. chicken breast sliders
Spice mix for blackened chicken:
1 Tablespoon granulated garlic
1 Tablespoon freshly crack black pepper
2 teaspoons granulated onion
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 Tablespoon salt
1 cup mayo
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme
1/2 tsp salt
1 tsp lemon juice
In a hot fry pan, pan-sear the chicken breast for 2 minutes on each side or until meat is white all the way thru.
Portobello with Provolone, Baby Arugula, Roasted Red Pepper Aioli on Mini Brioche
Roasted Red Pepper Aioli
1 clove garlic chopped
1/2 cup jarred roasted red peppers drained and firmly patted dry
1/3 cup mayo
1 teaspoon sriracha hot sauce
1/4 cup olive oil
1/2 teaspoon salt
pinch of freshly ground black pepper
Place all ingredients except for oil in the bowl of a food processor. Pulse until almost smooth. With motor running, slowly drizzle in oil. Refrigerate for an hour to thicken slightly.
Quick Boss Sauce
1 cup mayo
1/4 cup ketchup
1 Tbs yellow mustard
1 1/2 Tbs sweet relish
1 Tbs Worcestershire sauce
1/4 tsp each black pepper and garlic powder
small jar of pitted kalamata (check for pits)
small jar of green olives drained (checked for pits)
1/4 cup sun-dried tomatoes re-hydrated in hot water for 10 minutes and roughly chopped
1 clove garlic minced
2 teaspoons lemon juice
Place all ingredients into food processor and process to a paste.
Use chicken tender cuts for the chicken sliders. These are smaller cuts and are easier to portion to fit the slider buns.
Use 2-3 oz. burger patties for the mini burger sliders. The patties should be cooked in a non-stick fry pan (or grill) for about 1 minute on each side.
Use small Portobello caps. Drizzle with oil on each side and roast in the oven for 6-8 minutes at 350 degrees. This can be done ahead of time. When ready to serve, place in a frying pan (or grill) for 1 minute each side.
When preparing the roasted red pepper aioli, be sure to strain the peppers well. If not, the sauce will be very watery.
Make your patties thinner and larger in circumference than you think you might need to. They will shrink and plump up as they cook.
If you are cooking the sliders inside, make sure you use a non-stick pan to avoid any sticking!
January 30: Lunchbreak - Chicken Sliders
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