Peri Peri Chicken Sliders

Peri Peri Chicken Burgers recipe - The Cooks Pantry


Michael Weldone


4 people


  • 500g Coles RSPCA Approved Chicken Breast Mince
  • ZoOSh Free Range Egg Peri Mayonnaise
  • 4 Pack Coles Brioche Burger Buns, toasted
  • 1 small Red Onion, diced
  • 1 bunch of Coriander, leaves picked and stems chopped finely
  • 1tbsp Mango Chutney
  • 1tsp Chilli flakes
  • 1 lemon, zest
  • ½ cup Sesame seeds
  • Iceberg lettuce shredded
  • Pickled Jalapenos


  • In a bowl, combine chicken mince with diced onion, salt, mango chutney, lemon zest and chilli flakes.
  • To form the patties, take a ball of mixture into your hands and flatten them so they are 1cm thick. Cover each patty with sesame seeds on both sides.  Season with salt.
  • On medium heat, add olive oil to pan. Place patties seasoned side down and allow it to slowly cook. Flip after 2-3 minutes or until there’s a golden crust.
  • Cut brioche buns in half and toast on a hot grill pan, starting with the inner sides first. Flip after 30 seconds and toast outer sides for another 30 seconds.
  • To build your burgers, start from the bottom – add peri mayonnaise, shredded lettuce, chicken patties, coriander, pickled jalapenos and another squeeze of peri mayonnaise. Top with burger bun.

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