Sliders

Sliders

by | Jan 2, 2026 | PARTY FOOD, RECIPES

RECIPES

SLIDERS
classic cheeseburger | southern fried chicken mayo | portobello mushroom

Back to recipes

about this recipe

These sliders are built around three flavours I always come back to: a proper classic cheeseburger, southern fried chicken with mayo, and a rich portobello mushroom slider for balance. They’re small, unfussy, and designed to be eaten properly – soft buns, well-seasoned fillings, and nothing overcomplicated. Great for sharing, parties, or just when you can’t decide on one thing and want all three.

This recipe is quick and easy, and delivers fantastic results. Whilst being fairly straight forward, if you do have something to ask, don’t worry—I’m always here to help! Feel free to email me anytime for any advice by clicking the orange button below.

SERVES

6

PREP TIME

30

minutes

PROVING
120

minutes

COOKING TIME
10
minutes


Ingredients

CLASSIC CHEESEBURGER

300g of seasoned burger mince
12 Gherkin slices
300g of braised onions
Monterey Jack slices or similar
Tomato ketchup
American mustard
Sea salt
Pepper

SOUTHERN FRIED CHICKEN MAYO

6 chicken inner fillets (trimmed)
30g of southern fry seasoned flour
120g of confit garlic mayo
Handful of finely sliced iceberg lettuce

 

PORTOBELLO MUSHROOM

6 small flat mushroom
6 spring onion
120g mayo
3 Smoked applewood cheddar slices

BRIOCHE BUNS

oog bread flour

UPDATING …

 


Equipment

Mixing bowl
Chopping board
Chefs knife
Peeler
Cling film 
Fryer
Grater


method

KIEV

1. Place the chicken down on the board and slice horizontally in half but not all the way through, to create a butterfly breast.

2. Finely chop the parsley and the garlic and whip into the softened butter. Mix well and put in piping bag.

3. Pipe along the centre of the opened chicken breast then place on a tray with all 6 breasts and place in fridge for an hour so the butter can harden back up.

4. Now chilled, take the chicken out of the fridge and wrap the sides of the chicken up over the butter. Wrap each breast individually in cling film. Chill for 4 hours until set.

5. Gently coat the breasts in flour salt and onion powder. Then into the whisked eggs and finally into the breadcrumbs before frying for 12 minutes at 160oC. Check internal temperature hits 74oC after frying. If not you can finish them in the oven of turn the fryer down a little and continue to fry until ready.

GNOCCHI

6. Heat 100ml of water in a pan and melt the chicken stock. Allow to reduce a little before adding in the cream. (you can add in some wine if you have it) Melt in the parmesan and allow this to simmer until thickened and coats the back of a spoon.

7. Blanch the gnocchi for a few minutes and drain keeping a little of the starchy water. Place in the gnocchi and simmer to keep warm.

8. Slice the Kiev in half and serve with a portion of the gnocchi. Finish with parmesan shavings and basil oil.