CHICKEN AND PARMESAN SLIDERS WITH PESTO MAYONNAISE
Sliders (or “slyders”, the diminutive burgers made famous by the White Castle chain) have seemingly elbowed their way into every casual dining establishment in America. They’ve become so popular that grill equipment manufacturers now sell slider molds, and bakeries are churning out 3-bite slider buns by the thousands. For a change, we like our sliders made with ground chicken cut with an indulgent amount of Parmesan, which helps keep the chicken moist. Naturally, you could substitute ground beef, turkey, lamb, pork, or veal for the chicken.
- 2 pounds ground chicken
- 1 cup shredded Parmesan
- 1 tablespoon Worcestershire sauce
- Freshly ground black pepper
- 1 cup mayonnaise
- 2 tablespoons prepared pesto sauce
- 12 slider buns, split
- 3 Roma tomatoes, thinly sliced
- 1 small red onion, thinly sliced
- Fresh spinach or arugula leaves, washed and dried
Line a baking sheet with plastic wrap. In a large mixing bowl, combine the ground chicken, the Parmesan, the Worcestershire, and a few grinds of black pepper. Wet your hands with cold water, and use them to mix the ingredients. Divide the meat mixture in half, then form six 2-inch patties out of each half. Place the patties on the baking sheet, cover with another sheet of plastic wrap, and refrigerate for at least 1 hour. Combine the mayonnaise and pesto in a small bowl and whisk together. Cover and refrigerate until serving time. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the chicken patties on the grill grate and grill, turning once, until the patties are cooked through (165 degrees F), about 30 minutes. To serve, put a chicken patty on the bottom of a slider bun and top with a dollop of the pesto mayonnaise. Add tomato, onion, and spinach as desired. Replace the top of the bun and skewer with a frilled toothpick, if desired.