Recipe: Blackened-Chicken Sliders with Cajun Aioli

BLACKENED-CHICKEN SLIDERS WITH CAJUN AIOLI

FOR THE CAJUN AIOLI:
1/2 cup All-Purpose Burger Aioli (recipe follows)
1 scallion (green onion), finely chopped
1/2 teaspoon Cajun seasoning
1/2 teaspoon hot pepper sauce
FOR THE CHICKEN SLIDERS:
1 1/2 pounds ground chicken
2 scallions (green onions), finely chopped
2 teaspoons Cajun seasoning
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Blackened seasoning (Old Bay)
FOR SERVING:
Lettuce leaves, sliced tomatoes and slivered red onion
12 sourdough dinner rolls, halved horizontally and toasted

TO PREPARE THE CAJUN AIOLI:
In small bowl, mix together all-purpose burger aioli, scallion, Cajun seasoning and hot pepper sauce. Cover with plastic wrap and refrigerate until ready to use.

TO PREPARE THE CHICKEN SLIDERS:
In a large bowl, combine ground chicken, scallions, Cajun seasoning, hot pepper sauce, salt and black pepper. Mix thoroughly. Form into 12 miniature patties slightly larger than dinner rolls.

Place blackened seasoning on a small plate and dip each patty into seasoning, lightly coating each side.

Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.*

Place patties on hot, oiled grill. Cook for 2 to 3 minutes per side or until no longer pink inside (165 degrees).

TO SERVE:
Serve hot on dinner rolls with lettuce, tomatoes, onion and Cajun aioli.

*INDOOR METHOD:
Broil 6 to 8 inches from heat source for 3 to 4 minutes per side or until no longer pink inside (165 degrees F).

ALL-PURPOSE BURGER AIOLI
(Makes 1 1/2 cups)

1 cup mayonnaise (Hellmann's or Best Foods)
1/4 cup lemon juice (Minute Maid)
2 tablespoons minced garlic (Gourmet Garden)
1 tablespoon Dijon mustard (Grey Poupon)

In a large bowl, combine mayonnaise, lemon juice, garlic and mustard. Transfer to an airtight container. Store in refrigerator for up to 2 weeks. For a thicker sauce, use 3 tablespoons lemon juice.

Source: Semi-Homemade Grilling 2 by Sandra Lee