Chicken Sliders

It's been far too long since I've cooked anything from a recipe. The main reason for this is that I've been working my way through the freezer stocks. Given I'm supposed to only be using 1/4 of the freezer, I've still got a way to go with the using of stocks. So with that in mind, I finally decided to just use up the mince I'd bought a while ago and also use up the last of my brioche mini buns and a few other things that needed using up.

^{The finished product is a much nicer preview image}

Ingredients

^{Not only are some ingredients missing, but there's something in there that I decided not to use even}

1 small Onion, finely diced
4 rashers Streaky Bacon
500 grams Chicken Mince
2 pinches Turmeric
4 pinches Garam Marsala
1 pinch Chilli Powder
Salt and Pepper
4 Brioche mini buns
2 palms Shredded Parmesan Cheese
1 teaspoon Garlic
Oil, for frying

Method

• Fry Bacon until done to your liking.

^{They just fit in the pan at the start, but there was plenty of space by the time they were cooked}

• Set aside to cool.
• Over a low heat, add the Onion and Garlic into the pan and stir through the remaining bacon fat

^{I started cooking the onion and garlic before I decided that the turmeric was going in now, so it went in after the photo}

• Sprinkle with Turmeric and stir.
• Let the onion cook until it's done enough for you, but don't let it burn. I gave it about 10 minutes.
• Dice the bacon and put it into a bowl

^{With a housemate leaving and taking the knife I've been using, now I tend to use this holey knife}

• When the onion is done, add it to the bowl also
• Add the Parmesan to the bowl along with the Garam Marsala and Chilli Powder
• Season to your liking with Salt and Pepper

^{Leaning over the bowl and positioning the phone 'just so' does a lot to remove the glare reflection in the metal bowl}

• Add the Mince to the bowl and mix all the components well.

^{Oh look, another forgotten ingredient. I added breadcrumbs to the mixture as it was too wet. enough to cover it like this, and then the same again after they'd been mixed in}

• Add Breadcrumbs as necessary to reduce the wetness of the mixture

^{No idea why I seem to form it into a log, but it made for easy grabbing enough mixture from one end to make the patties}

• Heat some Oil in a pan
• Form small patties from the mixture by taking about a handful and rolling it between your hands and flattening it out
• Gently place the patty into the oil before forming the next one. I did 4 at a time and the batch made 8.

^{Don't really want to crowd the pan more than this}

• After a few minutes, carefully turn the patties over. You're looking for a nice browned colour.

^{I think I got the surface colour pretty much perfect. The lower right one was the last one made so is a little less cooked}

• Fry for a few more minutes to brown the other side and cook the patty through*
• Remove to a plate with paper towel on it to souk up the oil
• Repeat until the while batch is done.

^{Only having 4 slider buns, I made a couple of the patties a bit larger than others}

• Slice the Buns in half horizontally and toast in a dry pan until the inside is coloured a bit

^{Not too high a heat, or you'll just turn them into charcoal quicker than you expect}

^Perfect!

• Put sauce of your choice on the bottom of the bun, add a patty and put a slice of Feta on top before putting the lid on.

^{The feta didn't melt, but if you wanted it to, you could certainly add it after you turn the patty and put a lid on the pan}

Comments

• *So, I had under cooked my patties a little, but checked first, so I put them in a 200C oven on a tray for about 10 minutes and they were cooked properly.
• I wanted basic in my slider, so didn't add anything else asides from the Feta and Sauce, but could easily add some onion and salads if you want
• I wasn't actually that hungry, so just had 2 of the burgers for dinner and it was plenty. The others I had the next day and they were just as good. The leftover patties have been tasty on their own also.
• I used a circle of BBQ sauce and a few drops of Sriracha for my sauces, and it still wasn't spicy, so more chilli powder might be good if that's your thing.

This used up at least 3 things from my fridge and freezer space, which along with the fish pieces I had with chips the other day, and the chip butties and sausage in bread I've been having, there's now a noticeable dent in my freezer stockpile. If I wasn't going away for a month, I'd possibly even cook one of the normal packet meals or a recipe and refill the stocks! At least while I'm away there's a larger freezer and the ability to add food to it for Mum, so there should be actual recipes coming in March.

^{Upgoats made by the talented @ryivhnn}

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