Gingered Peach Chicken Sliders

  • Yield: 4 servings


1 1/2pounds ground chicken
1/2cup panko breadcrumbs
1 egg, lightly beaten
1medium peach, peeled and finely chopped
1tablespoon grated fresh ginger
2cloves garlic, minced
2teaspoons chopped fresh sage
2teaspoons soy sauce
1/2 red pepper flakes
1teaspoon salt
2tablespoons olive oil, divided
1medium sweet onion, thinly sliced
1/3cup mayonnaise
1 1/2cups baby arugula
12 soft dinner rolls, split and warmed (such as Hawaiian rolls)
1/2pound brie, rind removed, sliced


In a large bowl, combine first 10 ingredients. Form into 12 patties; refrigerate for 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Cook and stir onion until deep golden brown, about 10-15 minutes. Remove onions from skillet; set aside and cover.

Brush patties with remaining olive oil. Cook patties, in batches as needed, until desired doneness, about 3 minutes per side for medium.

Spread both sides of rolls with mayonnaise. Top roll bottoms with arugula and patties. Layer on brie and warm onions. Top with roll tops and serve.

Serves 4