Avocado Chicken Sliders
Prep time
Cook time
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Light and fresh, it's Mexican grilled corn on a slider, baby! All you need is a couple of Avocado Chicken Sliders with Grilled Corn Salsa and a bottle of tequila and it's party time!
Recipe type: Mian
Cuisine: Mexican Inspired
Serves: 6 - 8 Burgers
  • ***Avocado Chicken 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
  • ½ cup freshly grated Cotija cheese (substitute: asiago)
  • ***Ancho Lime Mayo***
  • ½ cup mayonnaise
  • 1 lime, both juice & zest
  • 1 tablespoon ground ancho chile pepper
  • 1 teaspoon cumin
  • salt to taste (optional)
  1. ***Avocado Chicken Sliders*** 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.
  2. ***Ancho Lime Mayo*** 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.
  3. ***Assemble*** Coat 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. (I like a nice moist whole wheat but for this burger.)
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.
Recipe by Food Gypsy at http://www.foodgypsy.ca/all-recipes/avocado-chicken-sliders/