Stuffin’ Sliders

Stuffin’ Sliders

What’s cuter than mini burgers? Ok, there’s a lot that’s cuter:) But really, anyone who knows me well, knows that I have a weakness for mini food.

Tiny crackers. Teeny pasta. You name it– I love it if it’s bite-sized.

So yeah, these burgers could be made regular -sized too, but it’s a whole lot more fun to make em mini.

These burgers are laced with yummy mushrooms and celery and spices that will remind you to stuffing. This mix can be formed into meatballs or meatloaf too. Or to keep it extra moist stuff it in a pepper and bake it (see the recipe here).

Shopping List:

1 lb. chicken

4 large button mushrooms

1 celery rib, chopped

1/3 cup breadcrumbs

1/3 cup parmesan

1 teaspoon poultry seasoning

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon onion powder


1. Place the mushrooms the celery, the chicken, the breadcrumbs, the parmesan and the seasonings in a medium mixing bowl. Smoosh all of the ingredients together with your hands to get everything evenly distributed.

3. Form these into golfball-sized meatballs, then flatten to about 1/2-inch thick with your palm. This will end up making about 12 patties 2 1/2 -inches in diameter.

Freeze them on a cookie sheet lined with wax paper. Then transfer to a freezer-safe bag to store for up to 3 months. Defrost in the refrigerator when you're ready to use them.

4. Fry these in a skillet (or on a grill) on medium-high heat 3-4 minutes per side. Top with a bun and your favorite condiments. 

Serves 3-4.

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