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Mark Phillips
@chefsoutherntemp
00:10
PREP
00:30
COOK
00:40
Total Time
Ingredients & Directions
Directions
Mushroom Spinach Chicken Sliders
1 lb
1 teaspoon
black pepper
2 teaspoons
garlic 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
- 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.
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
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Grilled Mushroom Spinach Chicken Sliders
Mark Phillips
@chefsoutherntemp
00:10
PREP
00:30
COOK
00:40 Total Time
Ingredients
Directions
Mushroom Spinach Chicken Sliders
1 lb
1 teaspoon
black pepper
2 teaspoons
garlic 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
- 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.
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
