TBO.com - TBO is Tampa Bay Online

Tiny Burgers Slide Onto The Tongue

ADVERTISEMENT

The Tampa Tribune

Published: July 23, 2008

Sliders are savvy little burgers piled high with a spice-of-life variety of toppings, handcrafted chutneys and vinaigrettes. These petite patties celebrate all things ground-meaty, from Mexico to Morocco.

Plus, they offer a bite or two of burger bliss without blowing your diet. You can play the field, nibbling no-more-than-a-mouthful of classic American cheeseburger and a bite of bacon-bleu before ending the night with a sweet, hot kiss of curry and perhaps an afterglow of well-paired wines or martinis.

These lean and gorgeous Greek-inspired sliders are made of ground chicken breast. To keep things juicy, we massaged the burgers with a lemony, mustard-garlic sauce infused with fruity Kalamata extra-virgin olive oil. Topped with thinly sliced Roma tomatoes, seedless cukes, red onion and savory, kicked-up yogurt, they rock on a soft, warm roll. Another option is to skip the carbs altogether and serve on crisp, cool leaves of romaine.

Makes eight sliders or four burgers.

GREEK CHICKEN SLIDERS

For the sliders:

1 pound ground chicken breast
Coarse salt and cracked black pepper to taste

1 teaspoon minced fresh rosemary

1 teaspoon minced fresh mint

1 teaspoon dried oregano

1/2 cup crumbled feta

For the sauce:

2 tablespoons Dijon-style mustard

2 cloves of garlic, minced

Juice of 1 lemon

Coarse salt and cracked black pepper, to taste

1 teaspoon dried oregano

5 tablespoons Kalamata extra-virgin olive oil

For the "mayo":

1/3 cup Greek yogurt

2 tablespoons sauce (preceding recipe)

6 pepperoncini peppers, chopped

To serve:

8 potato rolls

Roma tomatoes, thinly sliced

Seedless cucumber, thinly sliced

Red onion, thinly sliced

In a medium bowl, combine the chicken, salt, pepper, rosemary, mint, oregano and feta cheese. Divide the chicken into eight equal portions, forming each into a 1-inch thick patty.

For the sauce, combine mustard, garlic, lemon, salt and pepper in a small bowl; whisk in the olive oil until well-blended. Reserve 2 tablespoons for the "mayo" recipe.

Over medium-high heat, oil the grill or grill pan. Brush each patty with the mustard sauce, placing sauce side down to cook, then brushing the other side. Grill about 4 minutes per side.

While patties are cooking, make the "mayo" by combining the yogurt, reserved mustard sauce and chopped peppers. Stir to combine. Serve sliders on warm potato rolls with "mayo" and garnishes.

Diva note: Substitute the Kalamata olive oil with any best-quality extra-virgin olive oil. Mayonnaise can be substituted for Greek yogurt.

Makes 8 sliders or 4 burgers.

Anne-Marie Hodges and Pam Brandon can be reached at divas@culinaryconfessions.net.

Share this:

Loading Comments...

Email Print

ADVERTISEMENT