Mini Malaysian Indian Apple-Raisin Brioche Burgers

  • Yield: 12 servings
  • Prep: 20 minutes
  • Cook: 12 minutes

These sliders are tasty, exotic, saucy, sweet, spicy—a combination that will take you on a delicious exotic trip in one bite!!!!


Mango-Lime Yogurt Sauce:
1pint plain Greek-style yogurt
2tablespoons fresh lime juice
2/3cup fresh diced ripe mango
1teaspoon kosher salt
1/2teaspoon roasted ground ginger
1tablespoon finely grated lime rind
Chicken patties:
2pounds ground chicken
1/2teaspoon roasted ground ginger
1/2teaspoon roasted ground cumin
1teaspoon hot madras curry powder
1/2teaspoon roasted ground coriander
1teaspoon kosher salt
1/2teaspoon cayenne pepper
1teaspoon garam masala seasoning
2/3cup freshly grated Golden Delicious Apple
3cloves garlic, finely minced
2/3cup California Raisins, chopped
2teaspoons ponzu soy sauce
To assemble:
1 loaf of brioche bread
1/2cup ponzu soy sauce
2cups mixed baby greens
12 slices of plum tomatoes


  1. To make Mango-Lime Yogurt Sauce: Combine all ingredients, except lime rind, in a food processor;  process until smooth. Spoon into a  bowl and stir in lime rind. Cover and refrigerate until ready to use.
  2. To make patties: Combine all ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 12 equal portions and, using your hands, shape into patties about 3 inches wide. Place on a baking sheet, cover and refrigerate until ready to grill.
  3. Cut the brioche into 1/2-inch thick slices. Use a small glass to cut out 12 circles about 3 inches in diameter. Place brioche buns in a closed container until ready to use.
  4. Heat a gas grill to medium-high. When the grill is ready, spray rack with nonstick cooking spray.
  5. Place the patties on rack, cover, and cook, turning once, until chicken is fully cooked,  4 to 6 minutes on each side. During the last few minutes of cooking, baste  patties  with the ponzu soy sauce.
  6. To assemble: Top brioche buns with greens. Place a patty on top. Add a tomato slice. Top with a dollop of the Mango-Lime Yogurt Sauce and serve.