chicken sliders with apple and goat cheese
I love a good burger, but the standard size of most are too much for me if a bun is part of the equation. Imagine how thrilled I was to find chicken sliders in the fresh meat department of my local Publix food store the other day.
I love the fact that whole wheat slider buns are cropping up in the bread aisle. (If you can't find them, use whole wheat dinner rolls.)
Marinating the patties in Worcestershire and Italian seasoning gave the meat a rich, savory flavor. Goat cheese provided a nuttiness that played well with the sweetness of apple. The peppery arugula added just enough of the bitterness that I love.
Even my beef-burger-only nazi of a husband and anti-ground-meat daughter approved. There were no leftovers...
Ingredients
1 pkg of (6) chicken sliders or 1 pound ground chicken meat
2 T. Worcestershire sauce
2 t. Italian seasoning
lots of black pepper
2 t. garlic powder
2 t. extra virgin olive oil (evoo)
1 onion, thinly sliced
pinch of sugar
small log goat cheese, sliced
handful of fresh arugula or spinach
1 gala or Fuji apple, sliced horizontally and cored
1 pkg. small wheat slider buns
Directions
If patties are not purchased already formed, shape into small rounds. Place in shallow dish or marinade container. Splash Worcestershire sauce over patties. Sprinkle with seasonings. Set aside for 20 minutes.
Meanwhile, place small amount evoo in a saute pan and heat to medium. Place onion in hot pan and cook until soft. Reduce heat to low, sprinkle with pinch of sugar and simmer slowly, allowing onions to caramelize. While onions cook, slice goat cheese and apples.
Remove onions to a plate, placing burgers in pan. Brown on one side. When sides are beginning to look opaque, flip over and cover pan. Allow chicken patties to simmer covered for about five minutes. Remove lid, place onion on top of burgers, distributing evenly. Replace cover and cook five minutes more.
Place goat cheese on top of burgers, then cover with top bun. Replace lid to melt cheese.
On bottom bun, place spinach leaves. Place burger tops on bottom bun. Top with apple slice. Serve with steamed veggies or baked sweet potato fries.
I love the fact that whole wheat slider buns are cropping up in the bread aisle. (If you can't find them, use whole wheat dinner rolls.)
Even my beef-burger-only nazi of a husband and anti-ground-meat daughter approved. There were no leftovers...
1 pkg of (6) chicken sliders or 1 pound ground chicken meat
2 T. Worcestershire sauce
2 t. Italian seasoning
lots of black pepper
2 t. garlic powder
2 t. extra virgin olive oil (evoo)
1 onion, thinly sliced
pinch of sugar
small log goat cheese, sliced
handful of fresh arugula or spinach
1 gala or Fuji apple, sliced horizontally and cored
1 pkg. small wheat slider buns
Directions
If patties are not purchased already formed, shape into small rounds. Place in shallow dish or marinade container. Splash Worcestershire sauce over patties. Sprinkle with seasonings. Set aside for 20 minutes.
Meanwhile, place small amount evoo in a saute pan and heat to medium. Place onion in hot pan and cook until soft. Reduce heat to low, sprinkle with pinch of sugar and simmer slowly, allowing onions to caramelize. While onions cook, slice goat cheese and apples.
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