BLT Chicken Sliders

By cheeserohan

Ingredients

• cranberry ketchup (see end of recipe)
• 12 slices applewood smoked bacon
• 2 Tablespoons pure maple syrup
• 1/2 teaspoon cracked black pepper
• 1 3/4 pounds uncooked ground skinless chicken thighs
• 1/2 cup finely chopped shallot
• 1/4 cup snipped fresh basil
• 1 1/4 teaspoons salt
• 1 teaspoon snipped fresh thyme
• 2 cloves garlic, minced
• 1/4 teaspoon dried sage, crushed
• 1 cup shredded sharp white cheddar cheese
• 12 small bakery slider rolls or mini buns, split and toasted
• small butter lettuce leaves
• 12 slices roma tomato

Preparation

Step 1

1. Make cranberry ketchup. In a very large skillet, cook bacon over medium heat until crisp. Mix maple syrup and 1/2 teaspoon of the pepper, drizzle over bacon. Cover skillet, cook 1 to 2 minutes more. Remove bacon; halve crosswise. Wrap in foil.

2. In a large bowl, mix chicken, shallot, basil, salt, thyme, garlic and sage. Shape into 12 patties. Place on greased rack of gas or charcoal grill directly over medium heat, grill 12 to 14 minutes or until no longer pink, turning once. During last 2 minutes, add bacon packet to grill and top patties with cheese.

3. Serve on buns with lettuce, tomato and bacon. Top with cranberry ketchup.

*Cranberry Ketchup: In a small saucepan, combine 1/2 cup packed brown sugar, 1/2 cup coarsely shopped fresh or frozen cranberries, 2 tablespoons spicy brown mustard, 3 tablespoons ketchup, 2 1/2 tablespoons full-flavor molasses, 1 1/2 teaspoons Worcestershire sauce, 1/8 teaspoon chili powder, and 1/8 teaspoon smoked 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 while preparing sliders.