In a nonreactive bowl, place the ice cold chicken meat. Add everything but the slider buns to it and mix by hand. Make sure that that clove of roasted garlic is thoroughly mixed in, but try to leave pockets of butter in tackt. Refrigerate the chicken mixture for about 10 to 15 minutes to allow it to cool again if the chicken is really sticky or mushy.
Using a circle cookie cutter as the form and buttering the inside so the chicken mixture doesn’t stick, make 6 patties on waxed paper on a cookie sheet. The cookie cutter should be a tad larger than the slider buns, most burgers tend to shrink a little when cooked.
Refrigerate the patties for another 15 to 45 minutes or until solid, or at least not mushy. They need to be workable to transfer them to the grill.
While the patties are chilling out, scrub the potatoes and cut them into shoestring size. I used a mandolin tool for this, make’s life so much easier.
Once you have the potatoes cut, place them into a bag and toss with the oil and Bone Dust.
Preheat your grill to somewhere around 350° to 400°F. Rub the griddle with the butter and then place your stainless steel griddle, or you can use a baking sheet for this, on the grill over indirect heat. Lay the potatoes out in a single layer (if you can) on the griddle, sprinkle with a little salt and let them be for about 10 minutes. Flip your fries after 10 minutes and let them cook for about 10 minutes more.
When your chicken is sufficiently cooled and your potatoes should have been flipped, remove the chicken patties from the fridge. Oil the chicken sliders and then cook them over direct heat on the grill once the fries have cooked for that second 10 minutes. Sprinkle the fries with a little garlic powder and more salt. They can be removed from the grill once the chicken sliders have finished cooking, approximately 5 to 7 minutes.
Serve sliders on warmed or grilled buns with a generous helping of tzatziki, feta cheese, tomatoes, and lettuce, as well as the fries.