California Chicken Sliders

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
20

The definition of “slider” has expanded beyond the original mini burger made of beef to include pulled pork, turkey, ground lamb and more. At the Slider Bar Café, many variations are on the menu. These Indian-spiced patties are based on ground chicken thigh meat, grilled and sandwiched between multi-grain buns and topped with avocado slices.

Ingredients

Chicken Patties
3 lb. chicken thigh meat
2 tbsp. chopped garlic
2 tbsp. Indian masala
2 tbsp. chopped Italian parsley
2 tbsp. chili powder
2 tbsp. salt

Chipotle Aioli
1 cup mayonnaise
1 tbsp. canned chipotle peppers, pureed
1 tbsp. chopped cilantro
Salt and pepper, to taste

20 multi-grain slider buns
Lettuce leaves, as needed
20 tomato slices
4 fresh California avocados, thinly sliced

Steps

  1. Prepare Chicken Patties: Combine all patty ingredients in food processor; pulse until will blended.
  2. Portion into 20 (2.5 oz.) patties. Per order, cook patties on preheated grill, turning once, until cooked completely.
  3. Prepare Chipotle Aioli: Blend all ingredients in food processor; set aside.
  4. For service, spread 1 tbsp. chipotle aioli on bottom of each bun. Top with cooked chicken patty, lettuce leaf and tomato slice. Top with 3 slices avocado and bun top.
Source: Ashwani Dhawan, Slider Bar Café, Palo Alto, CA; California Avocado Commission

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources