RANCH CHICKEN-BURGER SLIDERS

Ranch Chicken-Burger Sliders image

Provided by Alicia .

Categories Burgers

Time 25m

Number Of Ingredients 23

FOR THE BURGERS
2 lb ground chicken breast
1 pkg dry ranch dressing
1/2 c grated carrot (about 1 large carrot)
4 green onions, minced
1 clove garlic, minced fine or pressed through a garlic press
1 1/2 Tbsp fresh parsley, finely chopped
1/2-1 red bell pepper, diced very fine
1 egg
1/2 c plain breadcrumbs
1 pkg hawaiian bread rolls or other small rolls
BURGER TOPPINGS (ANY COMBINATION OF THESE, SOME OR ALL)
sliced tomato
sliced red or vidalia onion
fire-roasted peppers
sliced cucumber
lettuce
raw baby spinach leaves, washed
lightly sauteed mushroms
1/2 slice of cheese
low-fat ranch dressing
avocado slices or guacamole
low-fat sour cream

Steps:

1. If previously frozen, make sure ground chicken has been thawed completely. Prepare burger ingredients and set aside.
2. In a large mixing bowl using clean or gloved hands, work with the ground chicken so it isn't in a chunk. Add the package of ranch dressing and parsley and work it in thoroughly. Add the carrot, onion, garlic and bell pepper and mix with your hands until it is well incorporated in the chicken, kind of like making meatloaf. Add 1 egg and incorporate. Add breadcrumbs and make sure everything gets completely "mashed" together. Shape into small patties that are slightly larger than the buns you have (will shrink).
3. On an outdoor grill over medium heat (lightly greased or covered with tin foil) cook approx 4-6 minute on each side or until done. In a skillet or cast iron grill pan lightly greased with olive oil cook over medium heat 5-7 minutes a side, until done.
4. Cut your rolls in half and set inside-down in a separate skillet (non greased) to gently heat.
5. Set each roll with a burger and top with your favorite burger veggies and condiments, what I listed above are just suggestions of what we like.

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