Ground Chicken Sliders with Warm Brie and Olive Marmalade will definitely make this year’s game day score a touchdown.
If there is one food I’ve loved since childhood, it’s olives. It doesn’t matter black or green, California Ripe Olives are the perfect snack food, recipe ingredient, condiment or garnish. They can be dressed up for an elegant meal or served casually in a hearty lunch or appetizer.
So, when I started planning my game day menu, olives had to be included. I decided to create something a little different this year. A recipe so delicious it would make this year’s big game memorable.
Enter my Ground Chicken Sliders with Warm Brie and Olive Marmalade.
I adore the salty, briny yet fruity flavor of California Ripe Olives, which make for the tastiest sweet and salty recipes like an olive marmalade.
Fun fact! Did you know the sunny state of California produces more than 95% of the olives grown in the United States? The very first olive trees were planted by Spanish missionaries in the 19th century. In order to preserve olives for long term storage and shipment, a well-known food pioneer, Freda Ehmann, created the olive curing method that is still used today by the state’s two family-owned processing plants.
California Ripe Olives come from 700 family owned and operated olive farms. Many of these farms have been growing California Ripe Olives for generations. Each olive is treated with the highest level of care from planting to harvest by some of the finest stewards of the land. I’m a huge advocate for our local family farms and I couldn’t be more-proud to share California Ripe Olives with you.
Ground Chicken Sliders with Warm Brie and Olive Marmalade will definitely make this year’s game day score a touchdown. The ground chicken sliders are simply seasoned and use a mild but tangy brie to allow the full-bodied flavor of the marmalade shine.
I think you’ll love this recipe so much you’ll want to make an extra batch of the olive marmalade to keep on hand for a last-minute appetizer or late-night snack. I also like to serve the olive marmalade a la carte with cheese, crackers and fruit. Or, just a spoonful from the jar.
Delicious Wishes and Loads of Love,
Karista
*This is an ad sponsored by California Ripe Olives, all opinions are my own
Ground Chicken Sliders with Warm Brie & Olive Marmalade
Notes
The olive marmalade will be a bit thinner in consistency than a true marmalade. Sometimes I use a slotted spoon to drain a bit of the liquid from the olives before using. But the liquid is delicious and soaks into the bun or crostini, giving it a sweet and salty taste.
Ingredients
- 1-lb ground chicken
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- ½ cup seasoned bread crumbs
- 1 egg, whisked
- 4-6 ounces mild Brie Cheese
- 1 cup sliced or chopped medium California Green Ripe Olives
- 1 cup orange juice
- 1 cup cane sugar
- 10 slider buns
- 1 tablespoon orange zest, optional
- Torn lettuce leaves and mayonnaise for garnish
Instructions
- Pre-heat the oven to 375F.
- To make the Olive Marmalade, add the orange juice and sugar to a medium pot over medium heat. Bring the sugar and orange juice to a boil and reduce the heat. Let the liquid simmer for about 20-25 minutes uncovered, stirring every few minutes. The liquid should be about 1/2 to 2/3 reduced. Stir in the olives and take it off the heat. Let the marmalade cool in the refrigerator before using. Leftover marmalade can be stored in the fridge for up to one week.
- Next, place the ground chicken in a large bowl and add the minced garlic, salt, pepper, onion powder and seasoned bread crumbs. Gently combine the ingredients and then add the whisked egg, continuing to gently combine until all ingredients are incorporated.
- Divide the mixture into 8-10 portions and roll each portion into a ball and then flatten a little into a small disc to fit the slider buns. Place each patty on a parchment lined baking sheet and then bake for about 20-25 minutes, turning each patty after about 10-12 minutes to brown on both sides.
- Two minutes prior to removing the chicken patties, take the baking sheet out of the oven and place a slice of brie onto each patty. Place the baking sheet back into the oven for the remaining two minutes to allow the brie to warm.
- To make the sliders, spread a little mayonnaise on one half of the slider bun, place a patty over the mayo, top with olive marmalade, lettuce and the other half of the slider bun. Serve with additional olive marmalade and enjoy!
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