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Fab Fajita Sliders

Can’t decide between fajitas and burgers for the neighborhood party? Now you can serve up utterly delicious burgers bursting with those big Tex-Mex fajita flavours, but in a no-drip patty form. You can make and shape patties ahead if you like. So you don’t need to spend party time flipping burgers, we’ve included a smart method for baking all the sliders (mini burgers) at once.
Serves: 10
Prep Time: 10 min
Cook Time: 20 min


1 egg(s)
1 lb ground chicken
1 tbsp chili powder
1 tbsp cumin, ground
1 tsp oregano, dried
½ tsp salt
½ tsp garlic powder
1 - 1 ½ cup old cheddar cheese, grated
¼ cup breadcrumbs
1 jalapeño pepper, seeded and finely-chopped (optional)
avocado, for garnish
guacamole, for garnish
tomato(es), sliced, for garnish
10 slider rolls

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Whisk egg in a wide bowl. Add the chicken and spread out so it covers the widest area possible. Sprinkle with the chili powder, cumin, oregano, salt and garlic powder. Scatter with the cheese, bread crumbs and jalapeno. Stir with a fork to evenly distribute ingredients.

  2. SLIDERS (MINI BURGERS): If your burger buns are about 2 ½ inches (6 cm) wide, mound mixture into a 25 mL measure (about 2 tablespoons). Turn onto a piece of parchment paper lining a large baking sheet. Repeat to form 10 to 12 mounds. Then using the back of a glass, gently press into small burgers, about 3 inches (6 cm) wide and at least ⅓ inch ( 2 cm) thick. They shrink as they cook. Press down in the centre with your thumb and pat the sides to make sure they are as smooth as possible. If not baking right away, cover with clear wrap and refrigerate up to a day.

  3. Bake on the bottom shelf of a preheated 400°F (200°C) oven, turning over halfway through, until burgers are firm to the touch, about 8 minutes a side.

  4. REGULAR BURGERS: To make regular size burgers, divide mixture in four and form each into a patty about ½ inch (1 cm) thick. Press down in the centre with your thumb to form an indent that prevents bulging during cooking. Pour oil into a wide frying pan placed over medium heat.

  5. When piping hot, add the burgers. Cover and cook over medium until browned, about 3 minutes a side. Then decrease heat to low. Cover and continue cooking about 4 more minutes a side. Or bake burgers at 375°F (190°C) for 10 to 12 minutes a side. Serve burgers on soft buns topped with avocado or guacamole and tomato slices.

Nutrition Info

Per 125 g serving Amount
Protein16 g
Fat15 g
Saturated Fat5 g
Carbohydrate15 g
Fibre3 g
Sugar2 g
Cholesterol70 mg
Sodium380 mg
Per 125 g serving % Daily Value
Vitamin A8
Vitamin C8
Vitamin B68
Vitamin B1210