2 pounds ground dark meat chicken
1 cup onion, grated and liquid removed
3 cloves garlic, minced
1 teaspoon fresh thyme, chopped
2 tablespoon fresh cilantro, chopped
1 tablespoon salt
½ tablespoon black pepper
¾ cup Rufus Teague Honey Sweet BBQ Sauce (+ more for slatherin’)
1 cup fresh arugula
½ cup mayonnaise
8 slices of American Cheese, cut in half
1 red onion, cut into thick rings
1 beefsteak tomato, sliced
1-package mini sweet bread rolls
Preheat your oven to 350 degrees.
Mix all your ingredients together for the chicken patties. Reserve some of the Honey Sweet BBQ sauce for topping sliders.
Take about half a handful of your ground BBQ chicken mixture. Start forming into little patties, about the size of your palm. Remember, you want these to fit onto your mini rolls, so don’t go too big with them!
Once your patties are formed, allow them to cool in the fridge on a plate or sheet pan for about an hour. This way, they will retain their shape much better and not fall apart as easily.
Saute the patties for about 2 minutes on each side.
After they are seared, transfer them into the oven for about 7 minutes with the cheese on top, until they are totally cooked through.
Slather your mini bread rolls with some mayonnaise and your Rufus Teague Honey Sweet BBQ sauce, gently place the chicken patty onto the roll, and top with fresh arugula, tomato and onions.
Makes 16 sliders