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Kicky

Kicky

Wine Varietal:

Ingredients

  • PATTIES:
  • 1/2 Cup scallions, finely chopped (white and light green parts only)
  • 2 cloves garlic, minced
  • 1 1/2 Pounds. fresh ground chicken breast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1 Cup plain panko bread crumbs
  • 1/4 Cup mayonnaise
  • 1/4 Cup sweet chili sauce (from bottle)
  • 1 can (4.5 Ounces) chopped green chilis, well drained
  • 6 Ounces pepper jack cheese block, cut into 12 cubes
  • 3 tablespoons olive oil
  • LIMEY AIOLI:
  • 3/4 Cup sour cream
  • 1/2 Cup mayonnaise
  • 1 clove garlic, minced
  • 3 tablespoons sweet chili sauce (from bottle)
  • 1 tablespoon Sutter Home Sauvignon Blanc wine
  • 1 tablespoon fresh lime juice
  • PEPPERS MARINADE AND DRESSING FOR LETTUCE/TOMATO & AVOCADO:
  • 1/4 Cup of fresh cilantro leaves, chopped
  • 1 tablespoon scallions, finely chopped (white and light green parts only)
  • 2 garlic cloves, minced
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons fresh lime juice
  • 2 tablespoons sweet chili sauce (from bottle)
  • 3 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • OTHER TOPPINGS:
  • 3 whole bell peppers (1 red, 1 yellow and 1 green), cored and thinly sliced into strips
  • 1 large avocado, pitted, peeled and mashed
  • 2 Cups shredded head lettuce
  • 1 Cup cherry tomatoes, coarsely chopped
  • 12 mini potato buns
  • 1/4 Cup butter, softened

Instructions

  • PATTIES:
  • 1.
  • Preheat gas grill to medium high heat.
  • 2.
  • Prepare grill basket with non-stick spray; set aside.
  • 3.
  • In large bowl, add pattie ingredients, except pepper jack cheese and olive oil; mix until blended.
  • 4.
  • Spray or oil hands with non-stick spray to form 12 meatballs; separate each meatball in half to make 2 small chicken patties.
  • 5.
  • Place 1 cheese chunk on top one pattie half; top with other half and form into 1 pattie; repeat with remainder of chicken.
  • Place patties in refrigerator until ready to grill.
  • 6.
  • Brush sides of each pattie with olive oil; grill about 5-6 minutes on each side or until browned and cooked through.
  • LIMEY AIOLI:
  • In small bowl, whisk sour cream, mayonnaise, garlic, chili sauce, wine and lime juice until blended. Cover and refrigerate.
  • PEPPERS MARINADE AND DRESSING FOR LETTUCE/TOMATO & AVOCADO:
  • In small bowl, add all marinade ingredients, mix until blended.
  • Cover and refrigerate.
  • AVOCADO:
  • In small bowl, add avocado, 2 tablespoons of marinade; mix until well blended.
  • Cover and refrigerate.
  • LETTUCE & TOMATO:
  • In medium bowl, add lettuce, tomato and 2 tablespoons of marinade; mix until coated.
  • BUNS:
  • Cut buns in half; spread butter on inside of the top and bottom; place buns on grill, buttered side down 30 seconds – 1 minute or until toasted.
  • ASSEMBLY:
  • Spread avocado on bottom of bun half; top with portion of grilled peppers, chicken burger, tablespoon aioli, a portion of lettuce/tomato and top half of bun.
  • Enjoy immediately with Sutter Home Sauvignon Blanc.
  • Makes 12 sliders.
A fall favorite. Mac and Cheese That Really Brings Home the Bacon

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