I have made these once before, a couple of years ago and they were great. At the time I couldn’t find mini brioche buns, so I used small bread rolls instead. This time as luck would have it, I walked into Woolworths to get some of the ingredients I needed for this recipe, and a whole rack of mini Brioche buns were right in the entry to the shop. Though I doubt that they are the best quality (particularly as on the front of the packet it said ‘Baked by us Today’, then on the back of the packed, in much smaller writing, ‘this product has been frozen from fresh and thawed for your convenience’ - hmmm …. *insert confused emoji face*), I was excited to finally make sliders actually using mini brioche buns for once.
If you find normal brioche buns (the ones from Brasserie Bread are particularly good), make the patties bigger to suit.
This recipe is full of flavour, and would make a great weekend dinner. The recipe is from the book ‘Home Cooking’ by Valli Little, a book which I can actually say I have used a few times since I got it! There are some great recipes in here, notably this one. There is also a Sticky Date Tart (p.168) which is a great alternative to a sticky date pudding in the colder months.
Valli calls these sliders ‘Bombay Sliders’, probably because of the use of spices and mango chutney in them. They are a fiery alternative to a traditional burger (or slider), and are well worth a try.
Ingredients for the Patties:
500g chicken mince
1/4 cup coriander leaves, chopped, plus extra to serve
1/3 spring onion, finely chopped
1 tsp ground cumin
1 small red chilli, seeds removed and chopped
2 cm piece of ginger, grated
1/4 cup whole egg mayonnaise
1 1/2 tbsp mild curry powder
Ingredients for the Curry Mayonnaise:
1/2 cup whole egg mayonnaise
2 tsp mild curry powder
1 tbsp tomato sauce/ketchup
1 tbsp Greek-style yoghurt
1 garlic clove, crushed
olive oil, for cooking
12 mini brioche buns, cut in half and toasted (optional)
Mango chutney, to serve
Micro Salad leaves or Mixed salad leaves (chopped), to serve
In a bowl, mix together the chicken mince and the remaining patty ingredients. Mix well, then shape into 12 small patties. Line a baking tray with baking paper, cling wrap or foil, and place patties on to the tray. Loosely cover, and chill in the fridge for half an hour.
While the patties are in the fridge, prepare the curry mayonnaise by adding all the mayonnaise ingredients in a small bowl and mixing together. Set aside in the fridge until needed.
Heat olive oil in a frypan over medium-high heat. Cook the patties 2 or 3 at a time (depending on the size of your pan) for 2-3 minutes per side or until cooked through.
To serve, spread some mango chutney over the base of each bun and top with a chicken patty. Drizzle some of the curry mayonnaise over the patty and top with extra coriander, salad leaves then the remaining half of the bun.
Use a skewer or toothpick to secure the bun together if needed.
Recipe originally from ‘ABC Delicious Home Cooking’ by Valli Little (HarperCollins, 2012) p.14.
All baking, styling and photography for this post by Kathryn Vincent of Kulinary Adventures of Kath.