Sunday, as in SUPER BOWL SUNDAY, is just around the corner. Somehow, this sport made the transition to the ‘festive holiday’ category. We barely packed away the Christmas tree and now sports memorabilia of all sorts are being pulled out and grocery lists adhese to the refrigerator door. Friends and family will congregate and will then be immobilized for the rest of the day. Focus is in full force amongst spectators and if you’re at my house, idol chitchat is forbidden in fear of being ‘unlucky’. Of course food is on the agenda. In fact it makes a massive contribution to the day.
Since emotions runs high and low, it appears that only the spiciest varieties can stand up to the loudest of chanting and ranting. Buffalo wings, chips and salsas, spicy fries, really, the list could go on. Last year, I threw on home-made chicken sliders and it was a hit!! Chicken patties that were spiked with ginger, coriander and jalapeños and served on a toasted whole-wheat bun could be eaten without a plate and freed my guests from the act of finger-licking. But more importantly, it also kept the crowd at bay as they nuzzled their teeth in to calming carbs and protein twanged with heat and citrus.
These burgers can be made ahead of time and can be heated through in the oven on Sunday. Simply lay out two sheet pans, one with the pre-cooked burgers and the other with buttered buns, reheat them in the oven and serve on trays with condiments allowing your guests to customize their own sandwich.
Recipe for Super Bowl Chicken Sliders
2 lbs. ground chicken
Medium-sized onion, grated
1 tbsp. grated ginger
2 tsp. salt
1 tsp. black pepper
1 tsp. coriander powder
1 deseeded and finely chopped jalapeno
1 tbsp. tabasco
1/4 cup finely chopped cilantro
2 tbsp. olive oil
3 cups panko breadcrumbs
1) In a large mixing bowl, add all the ingredients and mix thoroughly
2) Form 8 balls from the mixture
3) Spread bread crumbs on to the plate and press the balls in to the breadcrumbs to make round patties. Turn the patties over to coat the other side
4) Heat a non-stick frying pan on medium to high heat – coating with a film of oil.
5) Cook on each side for 5 minutes until cooked through and golden brown
Saira Malhotra, is of British–Indian descent and is a chef, food writer and cooking instructor based in New York City. Raised in Hounslow, U.K, or rather ‘Little India’, where the air is aromatic with roasted spices, little did Saira know these moments would follow her from being a student in France and Italy to residing in NYC with her husband and kids and parlay themselves unexpectedly in to a culinary career. She is a graduate of the International Culinary Center in New York City. Come visit her at her food blog: www.passportpantry.com where she shares approachable and international recipes