Peri Peri Chicken Sliders
- 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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