Grilled Mushroom Spinach Chicken Sliders from @chefsoutherntemp
Prep time
10 MinCook time
30 MinTotal time
40 MinGrilled Mushroom Spinach Chicken Sliders
Ingredients
Mushroom Spinach Chicken Sliders
- 1 lb Springer Mountain Farms Ground Chicken
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon sea salt
- ¼ cup chopped spinach (extra leaves for topping)
- 3 tablespoons chopped white onion
- ¼ cup chopped mushrooms
- 3 white cheddar cheese slices
- 6 slider burger buns, toasted
- 1 Roma tomato, sliced
- Garlic Aioli
Garlic Aioli
- 3 garlic cloves, mashed
- 1/3 cup mayo
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- 1 teaspoon black pepper
- 2 teaspoons olive oil
- 1/4 teaspoon sea salt
Instructions
- Roast a head of garlic for the aioli by cutting a 1/4-inch from the top of the garlic head to expose the individual garlic bulbs.
- Lightly coat with olive oil, wrap in foil, and bake for 30 minutes at 400 degrees.
- While garlic is roasting, make the chicken sliders by adding ground chicken, pepper, mushrooms, onion, spinach, onion powder, garlic powder, and sea salt in a large bowl, and mixing together with your hands until evenly mixed.
- Form into palmed-sized patties, and cook in a skillet (or on the grill), at medium-high heat for 3 to 4 minutes per side.
- Add a slice of white cheddar cheese after flipping patty over. (The patty is cooked when the center is firm, the juices run clear and the internal temperature reaches at least 165°F.)
- For the aioli, combine the roasted garlic cloves, mayo, spices, lemon juice, olive oil, and sea salt in a small bowl, and whisk together until smooth.
- To serve, layer the bottom bun with Dijon mustard, spinach, tomato, chicken patty, and aioli, and top with bun.
