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BBQ Chicken Sliders

with Crispy Shallot, Quick Pickles, & Sweet Potato Wedges

Easy
  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s petite chicken sliders get their irresistibly sweet, tangy, and savory flavors from a few special toppings. We’re slathering soft potato buns with a sauce made from sweet barbecue and a combination of Dijon mustard and mayonnaise. Crunchy cucumber—quickly pickled with sugar, vinegar, and herbaceous dill—and crispy, pan-fried shallot add layers of refreshing crunch. Our hearty side of sweet potato wedges rounds out the dish.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the sweet potatoes into ½-inch-wide wedges. Thinly slice the cucumber into rounds; place in a medium heatproof bowl. Peel and thinly slice the shallot. Halve the buns.

Roast the sweet potatoes:
2 Roast the sweet potatoes:

Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, rotating the sheet pan halfway through, 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Make the pickles:
3 Make the pickles:

While the sweet potatoes roast, in a small pot, combine the sugar, vinegar, whole dill sprigs, a pinch of salt, and ¼ cup of water. Heat to boiling on high. Once boiling, carefully pour into the bowl of cucumber. Stir to combine. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the crispy shallot:
4 Make the crispy shallot:

While the sweet potatoes continue to roast, place the flour in a medium bowl. Add the shallot and season with salt and pepper. Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated shallot in a single, even layer (tapping off any excess flour before adding). Cook, stirring frequently, 2 to 4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Rinse and wipe out the pan.

Form & cook the patties:
5 Form & cook the patties:

While the sweet potatoes continue to roast, in a medium bowl, combine the ground chicken, matzo meal, and ¼ of the barbecue sauce; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four ½-inch-thick patties. Transfer to a plate. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties; cook, occasionally pressing down on the patties with the back of a spatula, 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Finish & plate your dish:
6 Finish & plate your dish:

To make the sauce, in a bowl, combine the creamy mustard sauce and the remaining barbecue sauce; season with salt and pepper to taste. Working in batches, to the pan of reserved fond, add the buns, cut side down. (If the pan seems dry, add 2 teaspoons of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a clean, dry work surface. Evenly spread the sauce onto the cut sides of the toasted buns. Top the bun bottoms with the cooked patties, pickles (draining and discarding the liquid and dill sprigs before adding), and crispy shallot. Complete the sliders with the bun tops. Divide the sliders and roasted sweet potatoes between 2 dishes. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the sweet potatoes into ½-inch-wide wedges. Thinly slice the cucumber into rounds; place in a medium heatproof bowl. Peel and thinly slice the shallot. Halve the buns.

2 Roast the sweet potatoes:

Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, rotating the sheet pan halfway through, 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Roast the sweet potatoes:
Make the pickles:
3 Make the pickles:

While the sweet potatoes roast, in a small pot, combine the sugar, vinegar, whole dill sprigs, a pinch of salt, and ¼ cup of water. Heat to boiling on high. Once boiling, carefully pour into the bowl of cucumber. Stir to combine. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Make the crispy shallot:

While the sweet potatoes continue to roast, place the flour in a medium bowl. Add the shallot and season with salt and pepper. Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated shallot in a single, even layer (tapping off any excess flour before adding). Cook, stirring frequently, 2 to 4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Rinse and wipe out the pan.

Make the crispy shallot:
Form & cook the patties:
5 Form & cook the patties:

While the sweet potatoes continue to roast, in a medium bowl, combine the ground chicken, matzo meal, and ¼ of the barbecue sauce; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four ½-inch-thick patties. Transfer to a plate. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties; cook, occasionally pressing down on the patties with the back of a spatula, 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Finish & plate your dish:

To make the sauce, in a bowl, combine the creamy mustard sauce and the remaining barbecue sauce; season with salt and pepper to taste. Working in batches, to the pan of reserved fond, add the buns, cut side down. (If the pan seems dry, add 2 teaspoons of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a clean, dry work surface. Evenly spread the sauce onto the cut sides of the toasted buns. Top the bun bottoms with the cooked patties, pickles (draining and discarding the liquid and dill sprigs before adding), and crispy shallot. Complete the sliders with the bun tops. Divide the sliders and roasted sweet potatoes between 2 dishes. Enjoy!

Finish & plate your dish: