Rattlesnake Sliders

If you like spicy foods, here’s one for you. The cayenne in the recipe gives it quite a kick, and the sweet Hawaiian roll is a great contrast to the heat. I’ve had to cut the heat out of most of my diet, unfortunately, but even without it’s full complement of red pepper, it still came out delicious. During the winter, I make these on the indoor grill – not ideal, but still quite edible. Since you’re cooking chicken here, make sure it gets to at least 165 internally before eating. For better mouth feel, use ground chicken (15% fat) only. It’s not nearly as good with just white meat ground chicken.

Rattlesnake Sliders

Rattlesnake Sliders
recipe by Jeff Krump of Ezra Pound Cake

Makes 12 small burgers

1 lb. ground chicken
1 lb. andouille sausage, casings removed, cut into 1-inch pieces
½ tbsp. coarse ground pepper
½ tbsp. kosher salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cayenne pepper
12 soft dinner rolls (preferably King’s Hawaiian Sweet Rolls)
Condiments: shredded lettuce, sliced tomato, cheese, sliced onion, mayonnaise, mustard, ketchup, chili sauce

Preheat the grill to medium-high. Using a food processor, process the andouille until finely chopped. Transfer the andouille to a large bowl. Add chicken, salt, pepper, garlic powder, onion powder and cayenne. Mix gently, being careful not to overwork the mixture.

Form the mixture into 12 patties, and place them on the grill. Cook until the internal temperature registers 170F, about 5 minutes per side. During the last minute of grilling, add the cheese to the tops of the burgers, and toast the rolls (cut side down, about 30 seconds).