Buffalo Chicken (makes appx 32 sliders)

1. Combine ground chicken with onion and garlic in large bowl.
2. In separate bowl, lightly beat the egg whites together with the hot sauce and corn starch.
3. Combine chicken mixture with the egg white mixture and fold to combine.
4. Season with Sea Salt and Black Pepper.
5. Allow to rest in the refrigerator for at least 30 minutes.  At that point you can either portion into 2 oz patties, or just use with a scoop to form the sliders.

Yogurt Ranch (Makes appx 1 ½ cups)

1. Combine yogurt and buttermilk in a small bowl until smooth.
2. Add the rest of the ingredients using a whisk to combine.
3. Check seasoning and refrigerate.

Celery Slaw

1. Combine all ingredients and toss.

Buffalo Chicken Slider with Yogurt Ranch Slaw (1 portion)

1. Using a heavy bottom skillet, place over medium heat.
2. Add a drizzle of olive oil to the pan, should shimmer but not smoke.
3. Add your patties of buffalo chicken slider to the pan and allow to sear unmoved for 2 minutes.
4. Using the back side of a spatula, press the burger patty down to smash.
5. Flip the burger over in the skillet.
6. Continue to cook on opposite side until cooked through, 165* but still juicy.
7. Meanwhile, toast the whole-wheat buns with the melted margarine.
8. It is important to get the slider bun hot the whole way through and golden brown.
9. If desired, add a few crumbles of blue cheese to the top of the chicken slider and allow softening and melting.
10. Begin plating by tossing the celery and carrots with the yogurt ranch dressing. 
11. Place the chicken patties on the whole wheat buns, then top with a small amount of the slaw.
12. Top with the top bun and serve.