Let Me Tell Ya About These Maple Chicken & Beef Bacon Sliders
Alright, so you know those days when you're just not in the mood for a big fancy dinner, but you want something a little more exciting than, say, beans on toast? (Not knocking beans on toast. Classic.) Well, that's exactly where these maple chicken & beef bacon sliders came from. The first time I tossed these together was at a family BBQ when I realized I'd promised sliders but only had half the groceries. My cousin is still convinced I planned it that way but, let's be honest, I pretty much winged it. Spoiler: they disappeared faster than you can say 'pass me another.' And yes, there was maple syrup everywhere, but that's half the fun!
Why You’ll Seriously Love This
I make this when things feel a bit blah (or when I need a dinner that looks more impressive than it is). My family goes absolutely bonkers for the blend of sweet and smoky. Kids usually start with, "but that's not real bacon!"—then steal the leftovers. And, trust me, any frustration with sticky fingers is well worth it. In fact, last time I tried to double the batch, the kitchen nearly turned into a hockey rink thanks to the maple syrup. Worth it? Definitely.
Here’s What You’ll Need (and Maybe a Few Swaps)
- 500g (about 1 pound) ground chicken (I've used turkey when that's what was in the freezer—turns out great)
- 6-8 strips beef bacon (or turkey bacon in a pinch—my grandmother loved it with that schmancy maple-glazed stuff, but regular works fine)
- 2 generous tablespoons pure maple syrup (the real deal if you can swing it, but pancake syrup has gotten me out of a bind once or twice; no shame!)
- ½ cup breadcrumbs (panko or regular, honestly, sometimes I just crunch up crackers)
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder (or a small grated onion, if you like things extra)
- Salt and pepper, somewhere between a pinch and a lot depending on your mood
- Slider buns (usually 8-10, but let’s face it, any little roll will work—I’ve used those leftover dinner rolls more than once)
- Optional: handful of shredded cheddar, lettuce, or pickles (if you want to get fancy)
So, About Making These...
- First, the bacon: Fry up the beef bacon in a pan until it’s nice and crispy. If your pan feels too crowded, do it in batches (I always forget and end up with a bacon traffic jam). Set aside on a paper towel. Try not to eat half of it before the sliders are done!
- Chicken party: In a big-ish bowl, mix together the ground chicken, breadcrumbs, egg, garlic powder, onion powder, a wee bit of salt and pepper, and 1 tablespoon of that maple syrup. Honestly, just get in there with your hands. Yes, it’s cold and squishy, but trust me—the texture gets better. (Actually, I find it works better if you let it sit for 5 min before you shape the patties.)
- Form ‘em: Scoop out little handfuls (maybe golf ball size) and flatten them down into patties. Mine are never perfectly round. Not the end of the world.
- Cooking time: Same pan (no need for a clean one unless you’re feeling energetic), a splash of oil, medium heat. Cook patties about 4 mins per side, until golden brown and not pink in the middle. This is where I usually sneak a taste. Oh, and don’t freak out if the patties look a bit weird at this stage—they always do, but they come together, promise.
- Let’s get sticky: Once the patties are cooked, return bacon to the pan, drizzle over the rest of the maple syrup, and let everything sizzle for about a minute. Flip the sliders so they’re glazed all over. (Sticky fingers are inevitable. Sorry, not sorry.)
- Bun time: Toast your slider buns if you’ve got the patience. Add a patty, a strip of maple-glazed beef bacon, maybe some cheese or lettuce, and pop on the lid. I like to press them down so they’re easier to eat, but that’s totally personal.
Notes (aka What I Figured Out the Hard Way)
- Don’t even think about skipping the maple syrup—once I did, and, well, let’s just say it’s not the same.
- If you use turkey bacon, go a bit lighter on the salt.
- These taste great cold, straight from the fridge (midnight snack, anyone?)
I’ve Tried These Variations And...
- One time I used honey instead of maple syrup. Not bad, but honestly, it went a little too cloying for me.
- Swapped in ground turkey or even minced mushrooms for half the chicken—really juicy!
- I tried a sriracha-mayo drizzle on top. It was, um... not for me. Maybe you’ll like it?
If You Don’t Have All the Right Equipment...
Look, you don’t need a fancy slider press—your hands work fine. I once used a coffee mug to flatten out the patties because, why not? Even a regular frying pan does the trick. Griddle is fun but not required.
How to Store (If They Last Longer Than 24 Hours)
Technically, pop ‘em in an airtight container in the fridge for up to 3 days. But, honestly, in my house? They’re gone before breakfast the next morning. If you do magically have leftovers, give them a quick zap in the microwave or a minute under the broiler (so the bacon stays crispy-ish).
How I Serve ‘Em (And My Family’s Little Traditions)
I usually pile these on a big platter with some crunchy slaw and kettle chips. For my daughter’s birthday, we once turned them into ‘slider towers’ thanks to those fancy cocktail picks—made us feel like we were on a TV show. Also, a little quick slaw recipe from Bon Appétit on the side never hurt anyone.
Pro Tips I’ve Learned (the Hard Way)
- I once tried rushing the glazing step—ended up with soggy buns. Let the maple thicken a little in the pan before assembling.
- Don’t overmix your chicken or you’ll get weirdly tough sliders. Just enough to hold together is perfect.
- Actually, I find it works better to toast the buns on a pan, not in the toaster—less mess, more flavor.
FAQ Time – Answering What Friends Actually Ask Me:
- Can I make these ahead? Sure thing! They reheat better in the oven than the microwave though, just saying.
- Is beef bacon really that different? Well, a bit. It's richer and chewier, but sometimes the store turkey stuff is what I roll with.
- What’s a good side if I don’t want chips? I’m partial to roasted sweet potatoes, but my friend Linda swears by oven fries (Serious Eats has a killer version).
- Do I have to use maple syrup? I don’t like sweet stuff. Actually, you could use a smoky BBQ sauce, but, on second thought, then it’s a whole different vibe!
Now, if you’ll excuse me, I’ve just talked myself into making another batch of these. Maybe I’ll even hide a couple for breakfast tomorrow—that’s our little secret, eh?
Ingredients
- 500g ground chicken
- 6 slices beef bacon
- 2 tablespoons maple syrup
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 6 slider buns
- 6 lettuce leaves
- 6 slices cheddar cheese (optional)
Instructions
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1In a bowl, combine ground chicken, smoked paprika, garlic powder, salt, and black pepper. Mix until evenly blended.
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2Shape the chicken mixture into 6 small patties. Heat olive oil in a skillet over medium heat and cook the patties for 4-5 minutes per side, or until cooked through.
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3In another skillet, cook the beef bacon until crispy. Transfer to a paper-towel-lined plate to drain.
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4During the last minute of cooking, brush the chicken patties with maple syrup and top each with a slice of cheddar cheese, if using, to melt.
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5Toast slider buns lightly. Assemble each slider with a lettuce leaf, a maple-glazed chicken patty, a slice of beef bacon, and top with the slider bun.
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6Serve immediately and enjoy your maple chicken & beef bacon sliders!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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