These Chicken Sliders are the perfect size for kids. They make great finger food, when eaten on their own, or cute little burgers when served on a bun or slice of baguette. But these are not just for little kids. Sliders are fun for the whole family and with barbecue season upon us, I know we will be grilling them up often.
One of the reasons I love this recipe so much, is that it is very versatile. First of all, it makes a good amount, which allows me to either serve a larger group or have leftovers and I love leftovers. Secondly, I can make whatever combination I want of burgers, sliders and/or meatballs, which means lunches and/or second dinners are already done, saving me time in the kitchen.
Often when I make this recipe, I make 4 burgers out of half of the meat mixture, which we have for dinner. Then I make 8 sliders out of the other half, which we have for lunch. Lunch for the little ones, school lunches and lunch for my husband to take to work. And with tween/teens in the house, they often just get eaten right out of the fridge for a quick snack.
Other times I use half the recipe to make burgers or sliders for dinner and make meatballs with the other half. I use the meatballs for lunches or freeze them for an easy dinner another night. The possibilities are endless, but the math is this 1 burger = 2 sliders = 6 meatballs.
4 burgers + 8 sliders or 4 burgers + 24 meatballs or 8 sliders + 24 meatballs or 2 burgers + 4 sliders + 24 meatballs…well you get the idea.
- 1/2 cup of whole wheat bread crumbs
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 2 lbs (900g) ground chicken
- In a small bowl add bread crumbs, parsley, salt, paprika, garlic powder, cumin and cayenne pepper and mix well.
- Place chicken in a large bowl and sprinkle seasoning mixture over top and mix until just combined.
- Using 1/4 cup of meat mixture per slider (or 1/2 cup if you are making burgers), roll it into a ball and then flattening it slightly.
- Grill over medium heat, on a greased grill, until cooked through, or until an instant read thermometer reads 165°F, about 5 minutes per side.
1 burger = 2 sliders = 6 meatballs
When making meatballs, I roll 1 tablespoon of meat mixture to make each meatball, place them on a foil covered baking sheet and bake them in a 350°F oven until cooked through or until an instant read thermometer registers 165°F, about 12-15 minutes.