It’s almost summer, which brings memories of my family’s backyard – our cherished rope hammock from Nags Head, my mom’s garden of plump red tomatoes or dinner against the evening backdrop of humming insects. My dad would grill hamburgers as my mom whipped up deviled eggs. Summer food magazines always make me long for those sweet, humid Virginia evenings.
One afternoon, I sensed that seasonal pang as I was flipping through Food & Wine’s June issue. There were colorful outdoor essentials, communal cooking spreads and loads of grilled summer staples. Honey-butter-grilled chicken and grilled potato salad danced along the pages, tempting me to leave my backyard-less apartment in search for an expansive yard and cheap grill.
So that night I couldn’t decide what to make Baalok for dinner (I wanted something grilled dangit!). Accepting that a grill was not in our foreseeable future, I opted for baked chicken sliders topped with chipotle ranch and radicchio jalapeno coleslaw. The chicken patties didn’t pack the smokiness of a charcoal-grilled burger. However, the juicy kick of flavor smothered my silly meal complaints. It’s an incredibly simple, yet delicious lunch or dinner for summer. I’m excited to share this recipe so I hope you try it and enjoy!
Baked Chicken Burgers with Radicchio Jalapeno Coleslaw
Makes about 8-10 sliders
- 1lb ground chicken
- 1 small red onion, diced
- 1/3 cup cheddar cheese, shredded
- 1 tbsp, fresh chopped cilantro
- 2 garlic cloves, finely chopped
- ½ tsp ground cumin
- ½ tsp ground paprika
- A few dashes of salt & pepper
- 1 small head radicchio, shredded
- 1 jalapeno, seeded and cut into thin strips
- 1 lime, squeezed
- A dash of fresh ground pepper
- 1 avocado, sliced
- A few dollops of chipotle ranch (try Marie’s if you don’t mind store-bought)
- 8 mini Portuguese buns (or whatever you can find at the market!)
Preheat oven to 350˚F
Add all ingredients into a large mixing bowl. Mix well to combine (I find the best way to do this is with your clean hands!).
Form into small patties and place on foiled baking tray.
Bake for 20-25 minutes. Flip at 10 minutes to brown on both sides.
Meanwhile, combine radicchio and jalapeno in small bowl. Fold in lime juice and pepper. Chill for at least one hour before serving.
Serve patties on bun and top with chipotle mayo, avocado and coleslaw. I also topped Baalok’s with pepper jack cheese for another spicy kick.