- 1 lb. ground chicken
- 1/3 cup walnuts
- 1/2 cup dried cranberries, soaked and drained
- 2 tbsp. fresh rosemary, snipped
- 1/2 cup breadcrumbs
- 4 oz. Brie of your choice (I used Triple Cream w/ Mushroom)
- 6 small buns of your choice (i.e. brioche), cut in half
- Arugula (optional)
- Avocado (optional)
In a large bowl, combine chicken, walnuts, rosemary, cranberries and breadcrumbs. Mix well, and create small patties (less than 3 ” in diameter). Lay flat, cover well and refrigerate for at least 2 hours.
You can use an outdoor pre-heated grill to cook the sliders (no more than 12 minutes, 6 on each side) or do the same on a skillet. Be sure to check that the chicken has cooked through!
While grilling, toast the buns for 3-4 minutes. Add a thin layer of Brie, and return to toast for an additional minute.
Garnish with your favorite toppings and dig in!