Simple Sliders 

Kids get a kick out of miniature food, from doughnut holes and cake pops to mini-bagels and bite-size pizza snacks.

One of the more healthful mini-food options is the slider, a scaled-down sandwich that can be made with any combination of ingredients. The possibilities, whether vegetarian or meaty, are limited only by one's imagination. You can go Italian, with mini-burgers topped with marinara sauce, provolone cheese and fresh basil leaves to replace the usual lettuce.

Or go Southern, with a sweet-and-savory theme. Made from ground chicken, these honey-barbecue sliders will be a crowd pleaser. Serve them as an appetizer at your next cookout, or pair them with oven-baked fries for a quick and healthy weeknight meal.

Honey-Barbecue sliders

Total time: 0:25
Makes 12 sliders

Patty ingredients

• 2 pounds ground chicken
• 2 medium carrots, grated*
• 1/2 medium sweet onion, grated
• 1 tablespoon olive oil
• 1 tablespoon Worcestershire sauce, or more to taste
• salt and pepper to taste

Topping Ingredients:

• 1/2 medium sweet onion, diced (optional)
• 1 cup barbecue sauce
• 1/4 cup honey
• 12 mini burger buns (dinner rolls work well), split and toasted
• 6 slices of your favorite cheese, divided into 12 pieces

Directions

1. In a mixing bowl, combine ground chicken, grated carrot and onion, olive oil, and Worcestershire sauce. Season mixture with salt and pepper and form into 12 patties, each about 2 inches in diameter. Note: An easy method for portioning the patties is to score the meat mixture with a knife — first into quarters, then each of those quarters into thirds — for a total of 12 mounds.
2. Heat large skillet over medium heat. Brush it with olive oil.
3. Place patties on the skillet, being sure not to crowd. Cook the patties for about 8 minutes, flipping halfway through cooking time, until juices run clear when a knife is inserted. It may be necessary to cook patties in 2 or 3 batches, depending on the size of the skillet.
4. Set aside cooked patties on a clean platter.
5. Add diced onion to skillet, if using, and cook until translucent. Add barbecue sauce and honey, whisking to loosen any bits from the bottom of the pan.
6. Reduce heat to medium-low and return patties to skillet, flipping them to coat with sauce.
7. Place toasted bun bottoms on a platter. Top each with cheese and a patty, scooping up a bit of sauce to drizzle over the patty. Cap with toasted bun tops and serve.

*Carrot adds sweetness and moisture to the chicken. It may be replaced with shredded zucchini for a similar effect.