Chicken Popeye Sliders

  • Yield 12 servings

Peppered chicken sliders with pesto are a nice alternative to traditional beef patties.

Chicken Popeye Sliders
Jamie Purviance


1 1/2 pounds ground chicken
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
4 ounces mozzarella cheese, shredded
1/4 cup dried breadcrumbs
1/4 cup finely chopped onion
2 tablespoons balsamic vinegar
1 teaspoon coarse salt
2 cloves garlic, minced
1/2 teaspoon ground black pepper
Extra-virgin olive oil
12 slices mozzarella cheese
12 slider buns, split
4 tablespoons jarred pesto
2 medium roasted red bell peppers, cut into strips


  1. Mix chicken and next 8 ingredients (chicken through black pepper). Form into 12 patties about ½-inch thick. Refrigerate until ready to grill.
  2. Prepare grill.
  3. Brush patties on both sides with oil, and then grill 8 to 10 minutes, until fully cooked (165F), turning once. Place cheese slice on each patty to melt during the last minute, and toast buns, cut side down, over direct heat.
  4. Build each slider on a bun with a thin layer of pesto, a bell pepper strip and a patty. Serve immediately.



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