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Chicken sliders with chilli dip and tomato-salsa

Chicken sliders with chilli dip and tomato-salsa

4 servings

Hors d'oeuvres unlike any other – our recipe for Chicken sliders with chilli dip and tomato-salsa serves bite-sized snacks with a homemade sauce of green chilies, pickled ginger and mayonnaise. Laced with heavy cream and fresh parsley, chicken patties enjoy a topping of matured Cheddar, coriander, tomatoes and red onion.

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  • 500 g ground chicken
  • 1 tsp salt
  • 1 tsp sriracha sauce
  • 2 eggs yolks
  • 2 tbsp parsley
  • 100 ml heavy cream

Chilli dip:

  • 2 green chili
  • 2 tbsp gari (pickled ginger)
  • 1 shallot
  • mayonnaise
  • 1 tsp sriracha sauce
  • 2 tbsp chili sauce
  • pressed juice of 1 lime

Tomato salsa:


1. Combine the chicken mince and the salt. Add the remaining four ingredients and mix well. Form into 16 mini burger patties and set aside in the fridge. 2. For the chilli dip, combine the green chilli, shallot and pickled ginger. Add the mayonnaise and remaining chilli dip ingredients. Mix well and set aside. 3. For the tomato salsa combine all the ingredients in a mixing bowl and set aside. 5. Barbeque the mini burger patties for approximately 1 minute. Turn them over and cover each patty with a slice of Castello® Double Cream Chilli and let the cheese melt. Sprinkle with chilli flakes. 6. Toast the buns then top with chilli mayo, chicken patty, lettuce and tomato salsa. Perfect for entertaining!