Ingredients
2lbground chicken
2tbspkosher salt
1tbspblack pepper
1tspsmoked paprika
2tspWorcestershire sauce
1clovegarlic,grated
½cupwhite onion,grated
nonstick cooking spray,for greasing
1½cupsMonterey jack cheese,shredded
4¼jalapeños,medium, cut into ¼
1pkgsweet slider buns
3tbspmayonnaise
6tbspstone ground mustard
3tbsphoney,clover
1cupgreen cabbage,shredded
1cupred cabbage,shredded
2carrots,medium, shredded
1tspkosher salt
1½tsprice vinegar
2tbspunsalted butter,melted
1tbsphoney,clover
1tbspsesame seed
Preparation
Preheat the oven to 400 degrees F.
In a large bowl, combine the ground chicken, salt, pepper, paprika, Worcestershire sauce, garlic, and onion. Mix well until evenly distributed.
Lightly grease a baking sheet with nonstick spray.
Press half of the chicken mixture into an 11×10-inch rectangle in the center of the prepared baking sheet. Evenly sprinkle the cheese over the chicken patty and layer the jalapeños on top.
Top with the remaining chicken mixture, spreading evenly.
Bake the chicken burger for 30 to 40 minutes, or until the internal temperature reaches 165 degrees F. Remove from the oven and let cool for 5 minutes.
While the burger cooks, make the sauce and slaw.
Mix together the mayonnaise, mustard, and honey in a small bowl.
Toss together the green and red cabbage and carrots in a medium bowl.
Add the salt and rice vinegar and toss well.
Using a serrated knife, gently cut the slider buns in half to create a large top and bottom bun for the burger. Spread the bottom bun with some of the sauce.
Using a spatula, transfer the burger patty to the bottom bun. Top with the slaw, drizzle with the remaining sauce, and cover with the top bun.
In a small bowl, mix together the melted butter, honey, and sesame seeds. Brush the glaze over the top bun.
Slice between each row of buns, creating 12 sliders.
Serve warm.
Enjoy!
