Bombay Slider

Serving Size: 10 people

Sliders or mini burgers are popping up on restaurant menus everywhere. This version is made with ground chicken and traditional Indian spices. They’re also a fun idea when you’re entertaining at home, especially at a cocktail party or summer barbecue.

Recipe by: Valli Little

Cook Times

Active Prep25

Hands-On Cook10

Hands-Off Cook0

Passive20

Total Time55

Recipe Serving Size10 people

Cooking Tools Required

Cast iron pan, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Skewer, Spatula

Ingredients

1 pound ground chicken
¼ cup fresh cilantro chopped
¼ cup green onion finely chopped
1 teaspoon ground cumin
1 dry red chili small, seeds removed, chopped
1-inch piece fresh ginger peeled and grated
¾ cup mayonnaise
2 tablespoon curry powder mild
1 tablespoon ketchup
1 tablespoon plain Greek yogurt
1 clove garlic crushed
2 tablespoon extra virgin olive oil
10 small brioche or mini burger bun split, toasted

For serving:

mango chutney to serve
1 cup Hamama microgreens optional, to serve

Instructions

Place the ground chicken, coriander, green onion, cumin, chili, ginger, 1/3 of the mayonnaise and 3/4 of the curry powder in a bowl. Mix well to combine and season, then shape into 10 small patties. Chill for 30 minutes to firm up.
Place the tomato sauce, yogurt, garlic and remaining curry powder and mayonnaise in a bowl. Season, then stir to combine. Set aside.
Heat the oil in a large frypan over medium-high heat. In batches, cook patties for 2-3 minutes each side or until golden and cooked through.
To serve, spread the base of each bun with some mango chutney, then top with the chicken patties, curry mayonnaise, extra coriander and micro salad leaves, if desired. Sandwich with the bun tops and secure with toothpicks or small skewers.

Notes

You can order small brioche or mini burger buns from your baker.

Reheating Instructions

Heat the patties and the buns together in the microwave on medium power until heated through.

Nutrition