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Rattlesnake (Chicken-Andouille) Sliders

Patty ingredients

1 1/2 pounds ground chicken

1 pound andouille sausage, casings removed, cut into 1-inch pieces

1/2 tablespoon coarse ground pepper

1/2 tablespoon kosher salt

1 teaspoon each garlic and onion powder

1 teaspoon ground cayenne pepper

Buns and toppings

12 soft dinner rolls (recommended: King's Hawaiian Sweet Rolls)

Shredded lettuce, sliced tomato, cheese, sliced onion, mayonnaise, mustard, ketchup, chili sauce, etc.


1. Preheat the grill to medium-high.

2. Using a food processor, process the andouille until finely chopped.

3. Transfer the andouille to a large bowl. Add chicken, salt, pepper, garlic powder, onion powder and cayenne. Mix gently, being careful not to overwork the mixture.

4. Form the mixture into 12 patties, and place them on the grill. Cook until the internal temperature registers 170 degrees, about 5 minutes per side. During the last minute of grilling, add the cheese to the tops of the burgers, and toast the rolls (cut-side down, about 30 seconds).

5. Remove the burgers and buns from the grill. Garnish with your choice of toppings and condiments. Serve immediately.

Chipotle mayonnaise

1/4 cup mayonnaise

1 chipotle chile in adobo sauce, roughly chopped

Dash of salt


Place all of the ingredients into a mini food processor, and blend until smooth. (Or, mix the ingredients well by hand.) Refrigerate until ready to use.

Makes 12 small burgers

Recipe courtesy of Jeff and Rebecca Crump at Ezra Pound Cake


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