My friend Claire hosted a sliders-themed potluck, which was such a fun idea. She provided the slider rolls and the grill and everyone brought sliders to share (or side dishes to go with the sliders). Without much prior knowledge of what other people were bringing, we put together a great meal. Somehow that always seems to happen.
The menu included:
- Green chile cheeseburger sliders
- Buffalo chicken sliders
- Codfish cake sliders (with cod from a fish CSA)
- Lamb sliders
- Fresh mozzarella, pesto, tomato, and eggplant sliders
- Green salad
- Rice, bean, and feta salad
- Ambrosia
- Watermelon
- Cookies
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| Beef, lamb, and Buffalo chicken sliders on the grill |
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| Codfish cakes on the stove |
I made the vegetarian ones, but I think the Buffalo chicken was my favorite…and Claire was nice enough to share her “recipe”.
Buffalo chicken sliders
Source: Claire Blais
Makes: ~8 sliders
Ingredients
1 pound uncooked chicken breast, cut into pieces
1/3 packet ranch dressing mix
2 Tbsp Frank’s hot sauce
2-3 Tbsp crumbled blue cheese
4 scallions, chopped
2 Tbsp panko bread crumbs
Directions
1. Put all ingredients in a food processor and pulse until combined.
2. Transfer to bowl and add scallions and bread crumbs.
3. Chill in refrigerator for ~1 hour, then form into 8 patties.
4. Grill until chicken cooked all the way through.
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| Buffalo chicken sliders ready to eat! |
Kara Cooks and Eats 