Chicken Sliders

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These little burgerettes are the newest creation out of my kitchen. These trendy mini burgers, known as sliders are packed with big flavor.

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Some of you might have heard the term sliders, but would not have had a clear idea as to what it was. A slider is a tiny sandwich, served on a teeny bun, only 2-3 inches wide. Because of the small size of the sandwiches, they are served in groups of threes, fours, or even dozens without feeling the slightest bit of guilt.

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Today, i am going to share the recipe of one my fav finger foods. These juicy and bursting with flavor chicken sliders are flavorful, fairly simple to make, and quite delicious. I serve these on mini buns with a creamy coleslaw and iceberg lettuce. Simple and very satisfying. Eat to your hearts content!

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Serves 3-4
Recipe adapted from: cookrepublic.com

Makes-12

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12 mini burger buns
300g chicken mince
1 small red onion, finely chopped
1 teaspoon garlic, finely chopped or paste
1/2 teaspoon ginger paste
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

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1 teaspoon red chili powder
1 teaspoon paprika
1/4 cup fresh coriander leaves, chopped
1/2 cup dried breadcrumbs
1 egg
freshly ground black pepper
salt to taste
oil to grease and fry (I used olive oil)

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Coleslaw (recipe here)
Iceberg lettuce
Tomato slices

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1. Sauté onion, ginger and garlic paste in a small frying pan on low-medium heat until they start turning golden (approximately 3 minutes). Remove from heat, stir through the cumin and set aside.
2. Combine all other ingredients in a large bowl and mix well with a wooden spoon. Add the onion mix to the bowl and mix until thoroughly combined.
3. With oiled hands, shape the mixture into little patties that are no more than 2 inch in diameter and 1/2 inch in thickness. You should easily get 12 patties from this amount of the mixture.

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4. In a large frying pan, heat 1/4 cup oil on medium heat. In batches of 3, pan fry the patties until golden and cooked through for about 4 minutes on each side. Make sure, you stand them vertically in the pan after cooking both sides to seal and cook the edges. Repeat with remaining patties. Patties can be kept in a warm oven until time to serve or heated through in a microwave for a few seconds.
5. To serve, slice the buns in half and toast them with olive oil. Keep the lettuce and tomato on one side of the bun and then the patty and then spread the coleslaw on top of the patty before covering with the other half and passing a burger skewer through the entire bite sized burger.

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Notes:

✔️ If you find the patty mixture too sticky to work with, add more breadcrumbs until it is less sticky.
✔️ Uncooked patties can be fozen in freezer safe boxes with freezer sheets between them (to avoid sticking while freezing) for upto a month. To cook from frozen, thaw in the fridge for a few hours before cooking. Alternatively, cooked patties can also be frozen and reheated in the microwave for a quick snack.

Chicken Sliders
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INGREDIENTS
  1. 12 mini burger buns
  2. 300g chicken mince
  3. 1 small red onion, finely chopped
  4. 1 teaspoon garlic, finely chopped or paste
  5. 1/2 teaspoon ginger paste
  6. 1/4 teaspoon garlic powder
  7. 1/4 teaspoon ground cumin
  8. 1/2 teaspoon dried oregano
  9. 1/2 teaspoon dried thyme
  10. 1 teaspoon red chili powder
  11. 1 teaspoon paprika
  12. 1/4 cup fresh coriander leaves, chopped
  13. 1/2 cup dried breadcrumbs
  14. 1 egg
  15. freshly ground black pepper
  16. salt to taste
  17. oil to grease and fry (I used olive oil)
  18. Coleslaw
  19. Iceberg lettuce
  20. Tomato slices
DIRECTIONS
  1. Sauté onion, ginger and garlic paste in a small frying pan on low-medium heat until they start turning golden (approximately 3 minutes). Remove from heat, stir through the cumin and set aside.
  2. Combine all other ingredients in a large bowl and mix well with a wooden spoon. Add the onion mix to the bowl and mix until thoroughly combined.
  3. With oiled hands, shape the mixture into little patties that are no more than 2 inch in diameter and 1/2 inch in thickness. You should easily get 12 patties from this amount of the mixture.
  4. In a large frying pan, heat 1/4 cup oil on medium heat. In batches of 3, pan fry the patties until golden and cooked through for about 4 minutes on each side. Make sure, you stand them vertically in the pan after cooking both sides to seal and cook the edges. Repeat with remaining patties. Patties can be kept in a warm oven until time to serve or heated through in a microwave for a few seconds.
  5. To serve, slice the buns in half and toast them with olive oil. Keep the lettuce and tomato on one side of the bun and then the patty and then spread the coleslaw on top of the patty before covering with the other half and passing a burger skewer through the entire bite sized burger.
Notes
  1. ✔️ If you find the patty mixture too sticky to work with, add more breadcrumbs until it is less sticky.
  2. ✔️ Uncooked patties can be fozen in freezer safe boxes with freezer sheets between them (to avoid sticking while freezing) for upto a month. To cook from frozen, thaw in the fridge for a few hours before cooking. Alternatively, cooked patties can also be frozen and reheated in the microwave for a quick snack.
Savory&SweetFood https://savoryandsweetfood.com/
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48 thoughts on “Chicken Sliders

  1. Sorry Buraida, i lost your comment on the tried and tested column. But i had read it. Wanted to say that its mainly because of your photos that i decided to make a separate posts for that. Your pics were so good that i didnt want it to go unnoticed. And then there were many others who were sweet enough to send their fotos too.

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