Chicken Sliders with Pasilla Peppers and Chipotle Ketchup

White meat doesn't have to be dry. Use ground chicken thigh meat for juicy burgers every time topped with spicy chipotle ketchup.
Prep Time 20 minutes
Cook Time 30 minutes


  • 1 pound ground chicken thighs
  • 2 tablespoons fresh oregano leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 4 slices Havarti cheese halved
  • 1 pasilla pepper seeded and sliced
  • 1 onion sliced
  • ½ tablespoon butter
  • ½ tablespoon canola or vegetable oil
  • 8 slider buns
  • ½ cup ketchup
  • 1-2 canned chipotle peppers plus adobo sauce
  • 1 cup arugula


  1. Melt butter and oil in a medium sauté pan mover medium heat. Sauté sliced onion and pasilla pepper and for 5 minutes, reduce to medium-low and simmer for 15-20 minutes until onion is soft and translucent and somewhat jammy.
  2. In a large bowl combine chicken, oregano, salt and pepper and mix gently, mixture will be sticky so be careful not to overwork. Divide into 8 patties and refrigerate for a half an hour. Prepare grill.
  3. Meanwhile blend one pepper and ketchup in a small food processor. Add another chile or more adobo sauce to taste for spiciness.
  4. Grill burgers for 15-20 minutes, flipping once, or until internal temperature is 160 degrees. Add cheese slices. Warm buns on grill. Serve with chipotle ketchup, onions and ketchup and arugula.
Nutrition Facts
Chicken Sliders with Pasilla Peppers and Chipotle Ketchup
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.