Ground Chicken Sliders with Warm Brie & Olive Marmalade


  • 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


  1. Pre-heat the oven to 375F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!


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.