Prep 15 mins
Cook 15 mins
Just saw this recipe on RR show today. WOW it looks delish. I can't wait to try it.
- 2 tablespoons evoo extra virgin olive oil, plus some for drizzling
- 2 large garlic cloves, finely chopped
- 1 pint cherry tomatoes
- salt and pepper
- 1⁄2 cup sweet basil, shredded
- 1 1⁄2 lbs ground chicken or 1 1⁄2 lbs ground veal
- 2 tablespoons freshly chopped thyme for chicken or 2 tablespoons sage for veal
- salt and pepper
- 1 cup panko breadcrumbs
- 3 -4 tablespoons sesame seeds, a handful
- 1⁄2 cup shredded parmigiano-reggiano cheese, a couple of handfuls
- 1⁄4 cup flat leaf parsley, very finely chopped
- 1 bunch , burata or 1 cup fresh ricotta cheese
- 1 cup baby arugula
- 8 slider rolls, such as brioche dinner rolls (softer roll) or 8 ciabatta rolls, split (super crusty rolls)
- In a small pot with tight fitting lid heat EVOO, a couple of turns of the pot, over medium heat, add garlic and stir 2 minutes then add tomatoes and cover pot, raise heat a bit and cook tomatoes, shaking the pot occasionally, until tomatoes burst, 8-10 minutes. Mash up sauce with wooden spoon and season tomatoes with salt and pepper. Thicken, uncovered for 2-3 minutes, then stir in basil leaves and turn off heat.
- Meanwhile, season chicken with thyme, salt and pepper or veal with sage, salt and pepper. In a separate dish, combine breadcrumbs with sesame seeds and parm cheese, parsley. Form 8 small patties 3 inches wide and coat in breadcrumbs, gently pressing patties into crumbs to make them stick. Heat a drizzle of oil in a large, shallow non-stick skillet or on a non-stick griddle plan over medium to medium-high heat. Cook patties to golden brown and cooked through, about 3 minutes on each side.
- Place a spoonful of soft burata or ricotta on bun bottom. Drizzle cheese with a touch of EVOO and season with salt and pepper. Top soft cheese with a few leaves of arugula, then the patties, then some sauce and bun tops.
This is a real winner! I doubled the recipe for our family of 5 and had no problems with taste or cooking time. Put a little EVOO on your hands when forming the sliders because the chicken is sticky. Enjoy!
Rachael Ray did an excellent job with this one!!! Fairly easy to make and soooo delicious. We only used a lb of ground chicken and got 7 decently sized sliders out of it. Make sure you make the patties thin so the chicken cooks all the way through. We double checked the insides were 180 deg with a meat thermometer. We will definitely make these again.