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The Mini Sliders Board
Ingredients
Directions
FOR THE CHICKEN PATTIES
Herby Yogurt Dip (recipe follows)
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½ tsp
harissa
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½ tsp
crushed red pepper flakes
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2 tsp
Dijon mustard
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½ c
(packed) mixed fresh herbs, such as dill, parsley, cilantro, or mint, finely chopped
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2
scallions, light green and white parts only, finely chopped
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Kosher salt
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½ tsp
ground cumin
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Freshly grated zest of 1 lime, with the lime then halved
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1 lb
ground chicken (preferably dark meat)
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3-4 tbsp
olive oil, plus more for shaping
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FOR SERVING
Mini potato buns/slider buns or pitas, lightly toasted
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Butter lettuce leaves or other tender lettuce leaves, such as Boston or Bibb
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1
avocado, sliced
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Flaky sea sat (optional)
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Lime wedges
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Harissa or hot sauce
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Herby Yogurt Dip
1 c
thick, full-fat yogurt, such as Greek or Skyr
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Juice of 1 small lemon or 2 limes (about 2 tablespoons)
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½ tsp
ground cumin
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½ tsp
(packed) fresh mint, dill, cilantro, or parsley, finely chopped
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¼ tsp
teaspoon kosher salt, plus more as needed
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The Mini Sliders Board

These smashed, feta-filled, mini chicken patties are the quintessential board-for-dinner, with mini burger buns and all the much-loved toppings (as well as some twists) set out for people to assemble their own sliders. They’re great whether you sandwich the patties with a bun (or other bread) or wrap them in lettuce leaves—after that, throw on some avocado, dollop some Herby Yogurt Dip (page 169) on top, or smear them with harissa (or all of the above). If you have a bit more time (and want to add some crunch from the red onion), instead of plain avocado slices, try the Avocado Salad (page 181) as it makes a great burger or wrap topping, too.

4-5 servings

  1. MAKE THE CHICKEN PATTIES: Combine the herby yogurt dip and the harissa and stir until smooth. Add 2 tablespoons of the harissayogurt to a large bowl, and set aside the remaining dip in the fridge until ready to serve. Add the feta, red pepper flakes, mustard, dill, scallions, 1 teaspoon salt, cumin, and lime zest to the large bowl and stir until smooth. (Use fork tines to finely crumble the feta.) Add the chicken and gently mix with your hands until everything is evenly incorporated into the meat. Divide the mixture into 10 portions. Lightly oil your hands and roll the portions into loose balls, slightly larger than golf balls, then use the heel of your palm to smash them into 3-inch-wide patties (about ½-inch thick). Place the patties on a sheet pan or parchment paper.
  2. Heat a 12-inch cast-iron or other large skillet over medium-high heat until very hot, about 1½ minutes. Add 2 tablespoons of the olive oil, swirling the skillet to coat. Add 5 of the patties (do not overcrowd) and cook for 2 to 3 minutes, until browned on the bottom. Use a spatula to flip and cook the patties for 2 minutes more, until well browned on both sides and the inner temperature reaches 165°F. Transfer the patties to a cutting board and squeeze the juice of half the lime over them. Loosely cover with foil to stay warm. Add more olive oil to the skillet as needed and repeat with the remaining 5 patties.
  3. MEANWHILE, ARRANGE THE BOARD: Place the potato buns and lettuce on a board or large platter. Season the avocado slices with salt, if desired, and juice from the remaining lime half and serve them directly on the board or in a small bowl. Serve the reserved harissa-yogurt in small bowls around the board, along with the lime wedges and any other toppings. Use a spatula to transfer the sliders to the center of the board and serve immediately.
Herby Yogurt Dip
  1. In a small bowl, combine the yogurt, lemon juice, cumin, herbs, and ¼ teaspoon salt. Taste and season with additional salt as desired. Serve immediately, or cover and refrigerate overnight until serving.