Buffalo Chicken Sliders

Ingredients

• 12.0 oz carrots
• 1.0 clove garlic
• 0.25 oz chives
• 1.0 tablespoon buttermilk
• 2.0 tablespoons nonfat greek yogurt (Chobani)
• 2.0 oz shredded mozzarella cheese
• 3.0 packets unsalted butter
• 1.0 egg
• 12.0 oz ground chicken
• 1.0 tablespoon olive oil
• pepper (to taste)
• salt (to taste)
• 2.0 tablespoons breadcrumbs
• 6.0 brioche slider buns
• 2.0 oz mayonnaise
• sriracha (to taste)

Instructions

1. Step 1: Preheat oven to 450 degrees. Prepare your ingredients by slicing slider buns open horizontally if they arrived whole. Mince garlic. Rinse carrots, quarter lengthwise, then cut crosswise into 2 inch fries. Rinse chives and thinly slice. In a medium bowl, whisk together mayonnaise, buttermilk, Greek yogurt, half of the chives, 1/8 teaspoon salt, and pepper as desired, then set aside. Reserve remaining chives for serving.
2. Step 2: Make meatballs by separating 1 egg, placing yolk in a medium bowl, and discarding the egg white or saving it for an omelet. Add breadcrumbs, mozzarella, 1 packet Sriracha, 1/2 teaspoon salt, and pepper as desired to the bowl with yolk. Pat chicken dry with a paper towel and add to the bowl. Using your hands, mix well, then form into 6 equal balls, about 1 1/2 inches thick. Arrange meatballs on half of a baking sheet.
3. Step 3: Bake carrots and meatballs by adding carrots to the other half of the baking sheet with meatballs, then tossing them with 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper as desired. Arrange in a single layer and bake until carrot fries are lightly browned and tender and meatballs are cooked through and no longer pink, about 15 minutes.
4. Step 4: While carrots and meatballs bake, make buffalo sauce by heating butter in a medium pan over medium heat. When butter is foamy, add garlic and cook, stirring, until fragrant, 1-2 minutes. Remove the pan from heat and stir in remaining Sriracha. Set aside.
5. Step 5: Toast buns by adding baked meatballs to the pan with buffalo sauce, still off heat, and tossing to fully coat. Divide carrot fries between serving plates. Wipe the baking sheet clean, then arrange buns cut-side up, and bake until toasted and lightly golden, about 3 minutes.
6. Step 6: Plate sliders by topping bun bottoms with meatballs, spooning over any remaining buffalo sauce from the pan. Drizzle with Greek yogurt ranch and reserve any extra for dipping fries. Garnish carrot fries with reserved chives and dig in!