Avocado Chicken Sliders with Grilled Corn Salsa
Light and fresh, it’s Mexican grilled corn on a slider, baby! Really, all you need is a couple of Avocado Chicken Sliders with Grilled Corn Salsa and a bottle of tequila and it’s party time.
These sliders just say fun to me. Good clean fun, healthy fats fun. Fun with a side of fitness. So simple and full of flavour. It’s your next impromptu party on the deck recipe.
Creamy smooth avocado brings a fatty element to a chicken burger, making them moist and juicy. A touch of lime brings a needed hint of acid. Cilantro lends an earthy herbal element and the spicing is bold without being overpowering.
Be cautious not to overcook these patties or they could easily be dry and mealy. A good way to ensure success is to be sure your mini-patties are on the thicker side. We paired the chicken avocado patties with a nutty, sweet whole wheat bun. One of my favorite slider tips: if you can’t find slider buns at your local grocer, opt for tray buns. They’re the perfect size, light and fluffy and easily sourced.
Never chopped an avocado before? It’s easy, slice around the outside, twist to separate, remove the pit, slice the flesh in the shell of the skin with the tip of your knife then remove it with a spoon, running it around the outside then scooping the flesh out of the skin without a mark. Voila.
If you make these adorable Avocado Chicken Sliders, send us a picture and we’ll post it on our social media feed. We love to hear from you. Live, love EAT well!
Avocado Chicken Burger – Recipe
Prep time: 30 minutes
Cooking time: 45 minutes
Yield: 6 – 8 sliders
1 pound ground chicken
1 large ripe avocado – cut into chunks
1 chopped clove of garlic
⅓ cup panko (or almond meal for gluten free)
1 tablespoon cilantro, chopped
salt & pepper, to taste
1/2 cup freshly grated Cotija cheese (substitute: asiago)
Method: In a large bowl, combine all ingredients, gently so as not to mash the avocado. Shape into desired size patties, and place on baking sheet. Chill for a minimum of 20 minutes before cooking, coat patties with non-stick spray and grill. Si as not to burn the avocado, once patties are well marked, shift to indirect heat, and allow to cook through until internal temperature reaches 165°F.
Gypsy tip: Just to be on the safe side I often mark chicken burgers on the grill then pop them in the oven for a few minutes to be sure they’re cooked through. This also helps to keep them moist and tasty.
Grilled Corn Salsa – Recipe
2 ears corn on the cob, husked
6 green onions
2 limes, juiced
1 1/2 teaspoon chili powder
1 teaspoon cumin
2 tablespoons cilantro, chopped
1 tablespoon cooking oil
salt & pepper – to taste
Method: Blanch corn in hot water for about 3 minutes, until kernels are bright yellow, then immedaily cool in ice water and reserve cold until needed. Coat corn and green onions with light cooking oil and grill both over a hot grill to gain colour. Remove and cool.
Cut kernels from the corn cob. Chop green onions and combine both in a small bowl along with lime juice and spices. Reserve until needed.
Ancho Lime Mayo – Recipe
1/2 cup mayonnaise
1 lime, both juice & zest
1 tablespoon ground ancho chile pepper
1 teaspoon cumin
salt to taste (optional)
Method: Toss everything in a small bowl, mix well with a spoon. Hold until needed. I like to do this mayo first, it will just get better as it sits. The flavour will marry better. Ideally make it a couple of hours ahead, or even the day before.
Time to assemble your Avocado Chicken Sliders with Grilled Corn Salsa. I like a nice moist whole wheat but for this burger. Caoth both top and bottom of your bun with the ancho lime mayo, add a little red leaf lettuce to the bottom bun, layer on your patty then top with corn salsa and then a pinch of cheese.
Messy fun and yet… healthy.