Chicken Parmesan Sliders with Pesto Mayonnaise

Ingredients

Steps

• 1

  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.

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• 2

  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.

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• 3

  Combine the mayonnaise and pesto in a small bowl and whisk together. Cover and refrigerate until serving time.

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• 4

  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 300F and preheat, lid closed, for 10 to 15 minutes.

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• 5

  Arrange the chicken patties on the grill grate and grill, turning once, until the patties are cooked through (165F), about 30 minutes.

  

  Grill: 300˚

  

  Probe: 165˚

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• 6

  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.

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