Instructions

1. In a bowl combine the ground chicken, seasoning and Worcestershire sauce. Try not to overwork the meat here. You just want to combine it.
2. Using lightly oiled hands (trust me on this), scoop up a 2” round ball of the meat and gently pat it down forming a 2 1/2” round circle. If it’s easier, put a teensy bit of oil on a plate and lay the ball on that to flatten it down.
3. Next place 5-6 of the spinach leaves in the middle of the slider making sure to not touch the edges.
4. Next, please 2-3 feta chunks in the middle of the spinach.
5. Scoop up a 1 ½” round ball of meat and flatten that down.
6. Place that over top of the feta and press the edges together.
7. Once you have the edges all sealed, pick up the slider and gently form it into a patty.
8. Set aside on a lightly sprayed plate and continue on making the rest of the sliders.
9. At this point you may need to re-apply some oil to your hands to continue on making the rest of the sliders.
10. When all the sliders have been formed, place the olive oil in a 12” non-stick pan over medium heat.
11. Place each sealed stuffed slider down and cook for 5-8 minutes per side. After I flip the burgers and cook them on the other side I will then turn each one on the patty wall and cook them about 30 seconds or so just to get that even sear.
12. Remove from the pan and plate.
13. I prefer to serve these on toasted slider buns (brioche sliders are AMAZING!) with a few slices of avocado.