Peri Peri Chicken Sliders

Peri Peri Chicken Burgers recipe - The Cooks Pantry

RECIPE BY:

Michael Weldone

SERVING SIZE:

4 people

INGREDIENTS :

  • 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

METHOD :

  • 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.

Related Recipes

Mushroom and Caramelised Onion Tarts

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 brown onion, finely sliced 150gm Swiss brown mushrooms Salt and pepper 4 spring fresh thyme 100gm baby spinach 60gm Zoosh French Onion Dip 1 Tbsp...

One Pan Quinoa

RECIPE BY: Olivia Wells SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup Coles White Grain Quinoa  2 cups water 1 brown onion, diced 1 Red capsicum, deseeded and diced 1 green capsicum, deseeded and diced 1 tin corn or fresh corn 1 tin black beans  1 head broccoli  1 tin...

Traybake Dinner

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 red onions, sliced into wedges 4 carrots, peeled and halved lengthways 3 parsnips, peeled and halved lengthways 200g Brussel sprouts, halved (or quartered if very large) 3 cloves garlic, peeled and...

Fried Olives with Lemon-Herb Mayonaise

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 20 large Coles green feta stuffed olives 1 cup plain flour 4 eggs, beaten 4 cups panko breadcrumbs Cobram Estate Light olive oil for deep frying LEMON-HERB MAYONNAISE: ¾ cup ZoOSh whole egg...

Rosemary and Fennel Flatbreads (Lavosh)

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 230gm plain flour 1 tsp Bi Carb soda 125ml water 75ml Cobram Estate Classic Extra Virgin Olive Oil, plus extra 1 Tbsp chopped fresh rosemary 1 Tbsp Coles fennel seeds Salt   METHOD: Set oven to 220C and...

Spring Risotto

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 200g Arborio Rice 1L Massel Liquid Vegetable Stock 1 Onion, diced 2 Garlic Cloves, rougly chopped. 100mLs Chardonnay 150g Peas 150g Green Beans, chopped 150g Snow Peas, chopped 150g Celery, diced 3...

Print Friendly, PDF & Email