- 1 pound ground chicken
- 2 tablespoons taco seasoning mix
- Salt and black pepper
- Vegetable oil
- 8 miniature egg knot rolls or other small rolls
- 8 lettuce leaves
- 3/4 cup mayonnaise
- 1 tablespoon taco seasoning mix
Preheat grill to medium heat.
Place chicken in large bowl. Add cranberries and 2 tablespoons seasoning mix. Shape into 8 small patties; sprinkle with salt and pepper.
Lightly brush grill grate with oil. Grill patties for 8 minutes on each side or until well done. Lightly brush cut sides of rolls with oil; grill until lightly toasted.
Place cranberry sauce in food processor; pulse until finely chopped. Add mayonnaise and 1 tablespoon seasoning mix; pulse until blended. Place 1 patty on bottom half of each toasted roll. Top each with a leaf lettuce and generous dollop aïoli. Cover with top halves of rolls.
Makes 8 servings.
Ocean Spray 2010 Tailgating Recipe Contest Winner