Golden Globe Apps: American Hustle Sweet Sliders


  • For the Burgers:
  • ¾ LB Ground White Chicken Meat
  • 1 tsp Himalayan Crystal Salt
  • 1 TB Black Pepper
  • ½ TB Fresh Marjoram, chopped
  • ¼ Cup Dried Cranberries, no sugar added
  • 2/3 Cup Cooked Quinoa
  • For the Sauce:
  • 1 1/2 Large Shallot, peeled & minced
  • 1 TB Balsamic Vinegar
  • ½ Cup Organic Chicken Stock, low-sodium
  • ½ TB Dijon Mustard
  • 1 tsp Grainy Mustard
  • 1 TB Virgin Coconut Oil


  1. For the Burgers:
  2. Combine chicken, salt, pepper, marjoram, dried cranberries, and cooked quinoa in a bowl. Form into 8 small patties.
  3. Spray a pan with coconut cooking oil and heat at medium heat. Place the patties in the pan and grill until a meat thermometer registers 165 degrees.
  4. For the Sauce:
  5. Heat the oil over medium-high heat in a saucepan for 1 minute. Toss in the shallots and cook until lightly browned- roughly 2 minutes.
  6. Add the balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon.
  7. Add the chicken stock and simmer until slightly reduced-roughly 2 to 3 minutes.
  8. Reduce heat to low, and stir in mustards and oils
RecipesAshley Pettit