These were really easy, and SOOOO good. I think that they would also taste really good as a lettuce wrap stuffing, something that I might do when I truly cannot make the version that L. loves one more time...
I used the preserved lemon that I made recently which really made a difference and imbued the sliders with a nice tang. I did not make the slider buns as it is too hot and too humid but our local bakery makes a brioche version that is better than mine anyway!
These are rich and I was completely full after eating 2 of them, slider-sized though they were.
1 1/2 lbs of ground chicken
8 slider buns
3 Tbsps chopped coriander
3 Tbsps chopped mint
3 Tbsps chopped preserved lemon
1 tsp cumin
1 tsp ground coriander
1/2 cup mayonnaise
1 tsp hot sauce
1 Tbsp vegetable oil
Salt
Mix the chicken with the chopped coriander, 2 tablespoons of the preserved lemon, the cumin, the ground coriander and some salt. Divide into 8 equal sized meatballs.
Preheat the oven to 350.
Measure the oil into a large skillet and place over medium heat. As soon as the oil is shimmering, add the chicken meatballs to the pan. Cook over medium heat for 5 minutes, without turning.
After 5 minutes, turn the chicken meatballs over, pressing down to flatten them into more mini burger shaped forms as you do. Cook for an additional 4 minutes.
As soon as you have turned the meatballs over and flattened them, place the buns in the oven for 2 minutes. While they are heating, prepare the slider accompanying mayonnaise by mixing the mayonnaise with the remaining preserved lemon, the mint and the hot sauce.
Remove the buns from the oven, split them and dollop a bit of the mayonnaise on both sides of the bun. Slip a chicken meatball in the middle and you are good to go!
I planned on serving these with za'atar dusted oven fries but it really was too hot. These worked beautifully with a green salad full of assorted herbs and dressed with a lemon vinaigrette.
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