Mini Chicken Sliders

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This is crowd pleasing pub food…if by pub food you mean mouth-watering bite sized morsels bursting with delicate flavours.
Preparation time
Cooking time
ServesUp to 24


Chicken patties:

600g lean chicken mince

3 slices white bread, crusts removed

3 garlic cloves, peeled

2 eggs

1/4 cup torn basil leaves

1/4 cup torn mint leaves

2 Tbsp milk

1 Tbsp lemon juice

2 Tsp lemon zest

1 Tsp dried oregano

1 Tsp dried thyme

1 Tsp dried rosemary

Salt and black pepper, to taste

Oil, to cook


24 small burger or slider buns

1 butter lettuce, leaves torn and washed

6 Romano tomatoes (Italian), sliced

Aioli mayonnaise

150g tomato chutney

Micro herbs


Chicken patties: 

1. Place all ingredients into your Sunbeam Food Processor with the ‘s’ blade and process until well combined.

2. Form mixture into patties approx 6cm in size. Chill.

3. In your Sunbeam Electric Frypan, on a medium to high setting, heat the oil then cook the chicken patties until golden in colour and cooked through.


1. Assemble the sliders by placing the lettuce on the bottom half of the bun, topped with 1 Tsp aioli, tomato, chicken pattie, 1 Tsp tomato chutney and then garnish with micro herbs.

2. Place burger bun lid on top and secure with a toothpick.