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Recipe Summary

prep:
45 mins
grill:
12 mins
total:
57 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

For cranberry ketchup:
  • In a small saucepan, combine brown sugar, cranberries, mustard, ketchup, molasses, Worcestershire sauce, chili powder, and paprika. Bring to boiling over medium-high heat, stirring constantly. Reduce heat and boil gently, uncovered, about 10 minutes or until thickened, stirring occasionally. Remove from heat; cover and set aside.

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  • In a very large skillet, cook bacon over medium heat until crisp. Stir together maple syrup and pepper. Drizzle over bacon slices in skillet. Cover skillet and cook for 1 to 2 minutes more. Remove bacon from skillet. Cut bacon slices in half crosswise and wrap bacon in foil.

  • In a large bowl, combine the ground chicken, shallots, basil, salt, thyme, garlic and sage; mix well. Shape into 12 patties.

  • Place patties on greased rack gas or charcoal grill directly over medium heat; grill for 12 to 14 minutes or until no longer pink (165 degrees F), turning once. During the last 2 minutes, add the bacon packet to the grill and top patties with cheese.

  • To assemble, place a lettuce leaf on each roll bottom. Top with a tomato slice and two pieces of bacon. Top with a burger and a spoonful of cranberry ketchup. Add roll tops. Makes 12 sliders.

*

Have the butcher grind skinless, boneless chicken thighs for you.

Nutrition Facts

327 calories; fat 11g; cholesterol 73mg; saturated fat 4g; carbohydrates 33g; mono fat 2g; poly fat 1g; trans fatty acid 0g; insoluble fiber 1g; sugars 17g; protein 22g; vitamin a 728.9IU; vitamin c 5.3mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 5.9mg; vitamin b6 0.3mg; folate 48.4mcg; vitamin b12 0.4mcg; sodium 746mg; potassium 401mg; calcium 161.5mg; iron 2.5mg.
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