I’ve mentioned before how much I love boneless, skinless chicken thighs.  They’re inexpensive, kid-friendly, and incredibly versatile.  I broil them, braise them, grill them as kebabs, and grind them up for sausage, meatballs, and, most recently and to my family’s great delight, sliders.

Purists will argue that my miniature chicken burgers are not really sliders (technically thin rounds of beef steamed between a pile of onions and a squishy, white bun), but who cares?  They’re adorable and delicious!  We ate them on tiny sweet potato rolls with thinly sliced avocado and plum tomatoes (ketchup for the kids), with oven fries and coleslaw on the side.

Chicken sliders

Yield:  One dozen, 2-inch burgers

1 lb. boneless, skinless chicken thighs, cut into small chunks

Scant 1/4 c. chopped chives (or 3 scallions, white and light green parts only, thinly sliced)

1 tsp. kosher salt

Freshly ground, black pepper

Canola oil, for the pan

Slider buns or small dinner rolls and sliced avocado and plum tomatoes, for serving

Pulse chicken in a food processor to grind.  Be careful not to over-process: running the machine for 4-5 seconds, then scraping the bowl, then running it 4-5 seconds more should do it.   You want a chunky yet cohesive mixture.  Don’t turn it into a paste.

Transfer ground chicken to a large mixing bowl.  Add chives or scallions, salt, and a few grindings of pepper and mix until evenly combined.

Warm a lightly oiled, large skillet or grill pan over medium-high heat.  While pan heats, roll chicken mixture into small balls, then flatten into patties.  Cook in two batches until nicely browned and cooked through, 3-4 minutes per side.

These burgers reheat nicely in the oven (on a foil-lined baking sheet, at 350 degrees, 5-8 minutes or until warmed through).