Appetizers

Three Cheese Chicken & Pork Sliders with Marinara

Posted by Juliana on

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I have’t posted a recipe for awhile.  This life is so busy!  I’ve been working a lot at my day job.  It’s the season.  After the end of the fiscal year it should ease up a bit though I think.  7-14-12s-57

These sliders turned out way better than I expected.  I was trying to make a burger play on chicken Parmesan and ended up with these.  They aren’t healthy!  But they are worth it! 7-14-12s-58

The other day I spotted the new “Ramen Burger” that’s supposedly sweeping the nation and thought, “An angel-hair bun would likely be perfect for these sliders.”  Down below you will witness my first attempt at using the ZipList plug-in.  I hope you find it useful!7-14-12s-60

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Three Cheese Chicken & Pork Sliders with Marinara

Ingredients

  • 12 to 16 oz. ground chicken breast
  • 12 to 16 oz. hot Italian sausage
  • 2 c. panko divided in half
  • 1 c. grated Parmesan divided in half
  • 1 Tbsp. Italian seasoning
  • S & P to taste
  • sliced provolone ~6 slices
  • 1 to 2 c. oil I used grape seed oil
  • 1 c. shredded mozzarella
  • 16 oz. container fresh marinara
  • 12 small potato rolls or slider buns

Instructions

  1. Preheat your oven to 400° F.
  2. Pour prepared marinara in a small sauce pan and simmer over medium heat until reduced by half (about 20 minutes).
  3. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine chicken, sausage, 1 c. panko, ½ c. Parmesan, and S & P.
  4. Mix on low until combined.
  5. Divide meat mixture into 12 portions.
  6. Stack provolone slices and cut into quarter sized pieces stacked about 3 to 4 slices high (you want to end up with ~ ½ slice of provolone per burger patty).
  7. Press each little provolone stack into each portion of meat and form a small burger patty.
  8. Combine remaining panko and Parmesan with Italian seasoning and S & P.
  9. Stir to evenly combine ingredients.
  10. Coat each slider patty with the panko mixture.
  11. Heat the oil to medium high in a large cast iron skillet (you want it deep enough that it will come half way up the side of each patty).
  12. Fry the patties in the oil 4 at a time for 1-2 minutes on each side until golden brown.
  13. Transfer the cooked patties to paper towels to drain.
  14. When all patties are cooked and drained place them on a parchment lined cookie sheet.
  15. Bake the patties for 5 minutes.
  16. Top patties with half the marinara and a generous pinch of mozzarella.
  17. Bake for 3 more minutes so the cheese melts.
  18. Transfer cheesy patties to toasted rolls or buns spread with remaining marinara.
  19. EAT!!!

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