Description
Mini Chicken Burger Zucchini Sliders offer a refreshing, healthy spin on traditional sliders. Juicy, seasoned ground chicken patties are sandwiched between tender, lightly grilled zucchini rounds instead of buns. Enhanced with melted cheese, fresh lettuce, tomato slices, and a tangy mayo-Dijon sauce, these bite-sized delights are perfect for low-carb meals, appetizers, or family-friendly dinners. They combine bold flavors with light, wholesome ingredients for a satisfying experience.
Ingredients
For the Chicken Patties
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons finely chopped onion
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for cooking
For the Zucchini Buns
- 2 medium zucchini, cut into thick rounds
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 4 slices cheddar or Swiss cheese, quartered
- 1/2 cup shredded lettuce
- 1 small tomato, thinly sliced
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Toothpicks, for securing the sliders (optional)
Instructions
- Prepare the zucchini: Slice the zucchini into thick, even rounds, approximately 1/2 inch thick. Pat dry with paper towels and lightly brush both sides with olive oil. Season with salt and black pepper to enhance flavor and ensure they caramelize beautifully during cooking.
- Make the chicken mixture: In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, finely chopped onion, paprika, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined to keep the patties tender and juicy.
- Shape the patties: Form the chicken mixture into small patties that are slightly wider than the zucchini rounds to account for shrinkage as they cook.
- Cook the zucchini: Heat a grill pan or skillet over medium heat. Cook the zucchini rounds for 2 to 3 minutes on each side until they develop a light golden color and become tender but still hold their shape. Transfer to a plate and set aside.
- Cook the chicken patties: In the same skillet, heat the olive oil over medium heat. Cook the chicken patties for approximately 4 to 5 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Add the cheese: During the last minute of cooking, add a small piece of cheese on top of each patty. Cover the skillet briefly to allow the cheese to melt perfectly over the patties.
- Prepare the sauce: In a small bowl, mix together the mayonnaise and Dijon mustard until smooth, creating a creamy and tangy spread for the sliders.
- Assemble the sliders: Spread a little of the prepared sauce on each zucchini round. Layer shredded lettuce, a cheesy chicken patty, and a thin slice of tomato on top. Finish with another zucchini round to complete each slider.
- Serve: Optionally secure each slider with a toothpick to hold all components together. Serve immediately while warm for the best texture and flavor.
Notes
- Avoid overmixing the chicken mixture to keep the patties tender and juicy rather than dense.
- Choose zucchini rounds that are similar in size for easy, uniform slider assembly.
- Pat zucchini slices dry before cooking to prevent sogginess and ensure they crisp up nicely.
- For a low-carb alternative, substitute breadcrumbs with almond flour and choose a low-carb sauce if preferred.
- Experiment with toppings like avocado, pickles, red onion, or specialty burger sauces to customize flavors.
- Store cooked chicken patties and zucchini slices separately in airtight containers in the refrigerator for up to 3–4 days, assembling sliders fresh before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Lunch, Dinner, Appetizers
- Method: Stovetop
- Cuisine: American, Fusion
