Honey Chicken & Goat Cheese Sliders Recipe

Make the filling

Place the ground chicken in a large bowl. Crumble 4 oz of room-temperature goat cheese into the bowl.

Add the egg, panko breadcrumbs, minced shallot, minced garlic, parsley, lemon zest, kosher salt and black pepper to the bowl.

Using a fork or your hands, gently combine the mixture until evenly incorporated — avoid overworking so the patties remain tender.

Portion the mixture into 12 equal patties (about 1.5–2 ounces each). Use damp hands to form slightly flattened round patties sized to fit the mini buns. Place formed patties on a parchment-lined tray and chill in the refrigerator for 10–15 minutes to firm up.

Prepare the glaze

While patties chill, whisk together honey, Dijon mustard, apple cider vinegar, soy sauce and red pepper flakes in a small bowl until smooth. Taste and adjust seasoning — add a pinch more salt if needed. Reserve about 2 tablespoons for finishing the assembled sliders and keep the rest for glazing during cooking.

Heat a large nonstick skillet or cast-iron pan over medium heat and add 1 tablespoon olive oil. When shimmering, place patties in the pan without crowding (work in batches if necessary).

Cook patties 3–4 minutes on the first side until golden brown and they release easily. Flip and brush the cooked side with the honey glaze, then cook the second side 3–4 minutes. Brush the second side with glaze during the last minute of cooking.

Cook until the internal temperature reaches 165°F (74°C). If using a covered pan, lower the heat to medium-low and cover for the last 1–2 minutes to ensure through-cooking without burning the glaze.

Transfer cooked patties to a plate and tent with foil while you finish remaining patties. If desired, brush additional glaze on each patty after resting for extra shine and flavor.

Preheat the oven to 350°F (175°C). Arrange the mini brioche buns split open on a baking sheet cut-side up. Brush the cut sides lightly with melted butter.

Warm the buns in the oven for 4–6 minutes until just golden and butter is absorbed — this prevents sogginess and adds flavor.

To assemble each slider: place a small handful (about 1 tablespoon) of baby arugula on the bottom bun, add a warm honey-glazed chicken patty, top with a few thin red onion slices, and crumble a little of the reserved 1 oz goat cheese over the patty if using.

Spread about 1 teaspoon of the reserved honey glaze on the top bun (optional) and cap the slider. Secure each slider with a toothpick.

Arrange sliders on a platter and, if desired, drizzle any remaining glaze lightly over the assembled sliders. Serve immediately while warm.

These sliders serve best freshly assembled. You can form patties and refrigerate up to 24 hours or freeze portions for up to 1 month (thaw overnight in the refrigerator before cooking). Reheat cooked patties in a 350°F oven for 6–8 minutes to restore warmth before assembling.