Chicken and Feta sliders with Mushroom Stronganoff



There’s a lot to be said for Sliders. They are not only simple, yet an appealing meal, they also serve to be economical and versatile. Their miniature characteristic, never cease to excite children and adults. Whether you use meat, seafood or poultry, this meal is perfect for a midweek dinner or as a fun and easy option when entertaining guests. Not to forget the sauces and accompaniments complete the dish.

Ingredients Quantity
Chicken mince 800 gm
Sundried tomatoes, finely chopped 50 gm
Egg 1pc
Feta cheese 150 gm
Onions, finely chopped 1 pc
Garlic, finely chopped 1 tsp
Green scallions, finely chopped 2 tbsp
Fresh parsley finely chopped 2 tbsp
Bread crumbs 50 gm
Cajun spice 1 tbsp
Salt and pepper A/R
Paprika powder 1 tbsp
For the Mushroom stronganoff
Button mushrooms 1 punnet
Assorted bell peppers, finely chopped 50 gms
Onions, finely chopped 2 tbsp
Garlic, finely chopped 1 tsp
Green scallions, finely chopped 1 tbsp
Tomato paste 1 tbsp
Cooking cream ¼ cup
Salt & Crushed black pepper A/R
Fresh Parsley, finely chopped 1 tbsp
Gherkins, finely chopped 1 tbsp
Butter 20 gm
For Assembly
Slider buns
Sundried tomato & Jalapeno mayo
Mixed Salad leaves
Burger patty
Cheese slices
Mushroom stroganoff sauce
Sliced grape tomatoes



  1. For the burger patties: Marinate the chicken mince with all the above ingredients and shape in to slider patties. Cook in the oven at 180 degrees Celsius for 10 minutes or till done. In the last 2 minutes top with cheese slice on top of patty to melt. Remove and keep warm, covered.
  2. For the mushroom stroganoff sauce. In a heated saucepan, melt butter and sauté the onion and garlic till softened, add in the bell peppers and sauté. Add in the mushrooms and cook.
  3. Add in the tomato paste and mix. Season and add in the cream and mix.
  4. Turn off the heat and mix in the scallions, parsley and gherkins to finish.
  5. For Assembly: Layer the slider buns with the mayonnaise and salad, top with the burger patty and mushroom sauce. Secure with a pick and serve with potato chips and vegetable crisps.


The techniques shown in the above recipe are a part of The Professional Program at The ICCA Dubai.

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