Chicken Teriyaki Sliders
I love sliders. Although I don’t make them as often as I’d like to, I love their cuteness. Great for entertaining, kids and just a casual night in. During a recent dinner with The Neighbors, a new recipe for sliders hit the table, courtesy of Rachael Ray.
Literally taking just minutes to mix the concoction together, the Chicken Teriyaki Sliders were ready to eat in under 20 - my kind of dish. Nicholas, coincidentally, had asked for burgers for dinner (a newfound discovery of his), but I couldn’t convince him that these were regular burgers.
I couldn’t resist adding a bit of melty cheese to mine before popping it in my mouth, because lately, everything tastes better with cheese. The recipe yielded a most, healthy, juicy burger and a keeper in my book.
Did you know that today was declared The Great Mofo Delurk 2007? You can read the scoop right here, but in a nutshell, what does it mean? It’s a call to YOU, my dear readers, to delurk, come out of hiding and comment away. You’ll be in good company - I’ve seen more than a few sites have comments in the several hundreds. I think in the two plus years I’ve been writing here, the most amount of comments we’ve had on one post has been 47. Now, of course, since I post at night, we’ll just extend this Great Mofo Delurk day into tomorrow. C’mon and introduce yourself. Tell us what you did today. Share what you had for dinner. Got a great slider recipe? Just say hey. Have at it.
Chicken Teriyaki Sliders
Recipe courtesy of Rachael Ray
1 pound ground, all-white meat chicken
4 scallions (one large handful), chopped
2 cloves garlic, finely chopped or grated
1 tablespoon grill seasoning
1/4 cup teriyaki sauce
1 tablespoon canola oil
1/4 cup pickled ginger (I skipped)
1 cucumber, seeded and sliced
1 head Bibb or Boston lettuce
Small buns (about 3 inches in diameter) or dinner rolls
Yields: 8 servings
Combine meat, scallions, garlic, grill seasoning and teriyaki sauce. Score and divide meat into 8 portions and form small patties, about 1/2 inch thick.
Heat a large skillet over medium-high heat and add canola oil, about once around the pan. Cook mini chicken burgers in the pan, about 3 minutes on each side, until cooked through.
Place burgers on buns, top each burger with some pickled ginger, a slice of cucumber and some lettuce then place the top half of bun on top.
October 4th, 2007 at 2:06 am
Hi Cate! The sliders look yummy and I’m planning on making the creamy tarragon tuna next week.
October 4th, 2007 at 2:53 am
Delurking … let’s see, dinner tonight, a big Greek salad. Love visiting Sweetnicks! Anna
October 4th, 2007 at 3:29 am
I wish I could report that I made something fabulous tonight, but the husband wanted fast food (something we hardly ever do.) I do check your site daily to get inspiration.
October 4th, 2007 at 3:44 am
thanks for stopping by my blog :). i’ve never had one of these…might have to try them :D. your blog is really cute, what program did you use to make it?
oh, i read your profile and i have a similar “history” in that i also wanted to be a writer for awhile (hence, i studied english in college) but now that i’ve taken such a deep interest in cooking…who knows what the future holds, but a friend of mine recently invited me to write for a magazine she’s an editor for…and i was able to squeeze in a food article! yay! thanks to blogger, we don’t have to sacrifice one of the other, we can write ABOUT food! what could be better :)…other than maybe eating it :D.
nice meeting you :)
sophie
October 4th, 2007 at 3:46 am
I love reading sweetnicks - thanks for the OMGrecipes!
-Jenna
October 4th, 2007 at 3:36 pm
We made sliders a couple of weeks ago for some lunch guests–a mixture of ground beef and buffalo, topping choices were crumbled blue cheese, herbed mayo (made with homemade mayo), super thinly sliced red onion (thank you, mandoline), and the usual ketchup, mustard, and lettuce. Big hit! Served with a green salad.
October 4th, 2007 at 3:58 pm
I’m a lurker - just found your site not long ago. Your sliders look wonderful!!
October 4th, 2007 at 6:43 pm
Hi Cate, first time I’m hearing of sliders.
October 4th, 2007 at 8:00 pm
if the sliders are small what kind of bread or roll do you use?
chris
October 4th, 2007 at 8:28 pm
Robyn - total comfort food. :)
Anna - thanks for dropping by, Anna.
Day to Day - Some days are fast food day - no shame in that. ;)
Sophie - I had a web designer do it - glad you like it! Thanks for coming by.
Jenna - LOL - thank you! We need to find more of those!
TD - you had me at “crumbled blue cheese.” My mouth is totally watering now.
Deborah - thanks for visiting. :)
Cynthia - really? There are a bunch of restaurants that are starting to serve them as appetizers now (even Applebees!); quite a fun way to start off the meal.
Chris - for this batch, the bakery department had mini rolls. If yours doesn’t, you could also use those Pillsbury Grands biscuits or something similar.
October 5th, 2007 at 2:01 am
Angie in Kansas “delurking” here. Thanks for all your creative ideas! Have made many dishes inspired by your blog.
October 7th, 2007 at 6:42 pm
I order sliders at one of my neighborhood joints but I’ve never made them. I’ll be sure to try these.
And thanks for stopping by my blog!