Avocado Chicken Sliders

Day PartDinner
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican

Slider Bar Cafe
Palo Alto, Calif.

Throwing burgers on the grill is a rite of summer. The Slider Bar Cafe downsizes the classic and uses ground chicken instead of beef for its signature sliders, grinding the chicken in-house with Indian spices. Toppings of chipotle aioli and sliced avocado build layers of flavor. Serve a trio of sliders for an entree or pile them on a platter for guests to share with icy drinks.


Chicken Patties
3 lbs. chicken thigh meat
2 tbsp. chopped garlic
2 tbsp. Indian masala spice
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 whole-grain slider buns
20 tomato slices
4 avocados, sliced thin
Lettuce leaves, as needed


1. For the chicken patties: In a food processor, combine all ingredients and pulse until well-blended. Portion out into 20 patties, about 2 ½ ounces each. Cook patties on a preheated grill until cooked through completely.
2. For the chipotle aioli: Blend mayonnaise, canned chipotle peppers, cilantro and salt and pepper to taste in a food processor until well combined. Set aside.
3. To assemble, spread 1 scant tablespoon chipotle aioli on bottom of each bun. Place cooked chicken patty, lettuce leaf and tomato slice on bottom bun and top with 3 slices of avocado. Cover with top bun and serve.

Photo courtesy of California Avocado Commission

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