Chicken-Amba Sliders

Hello Lovely,

Last week I shared my much anticipated Slutty Bacardi Burger and the story of how I created it. What I didn’t mention was I created two burgers for that party. At the party this was definitely the favourite over the other burger, although it still didn’t win. If I’m being honest, this is the one that I had the most confidence in. It may be because I’ve made a chicken burger before. I didn’t make my Chicken Quinoa burger because my friends don’t give a damn about being healthy and that definitely would not have scored any points. So when coming up with the concept for this, I wanted to think big but simple.

Surprisingly I decided to not add cheese to a sandwich (this is a first). I knew I wanted something sweet but savoury. It was only after the competition when I started drafting this post, when I realised the one thing this burger was missing, was bacon! I didn’t remake it after this discovery because I had already given up and decided to just go with the photos I took at the party. They’re not my favourite photos, but did I mention I had already given up at this point? Everyone loved my balsamic soaked mangoes but the patty was too small for the dinner roll so there was still more bread than burger. So the next time I make this (when I get out of my feelings) I know to make fuller patties. I also learned from my friend who won that she soaked her bacon in rum overnight so it had a “special” flavour to it. So my recommendation for the new sandwich is to soak your bacon in the same Bacardi as the Slutty Bacardi Burger the night before you make this and saute it before putting it on top. Then top with the balsamic soaked mangoes and enjoy!

Chicken Amba Burger.jpg

Chicken-Amba Sliders


  • ground chicken

  • 3 tbsp total seasoning

  • 2 tbsp Italian seasoning

  • frozen mangoes (chopped and thawed)

  • 1/2 cup balsamic vinaigrette

  • 4 strips of bacon cut in half

  • 3 tbsp Bacardi black

  • spinach

  • slices of tomatoes


Hello Lovely,

How is your clean eating going so far? Don't tell me you're off the wagon already! Maybe you're not sure where to begin.Don't worry, I'll give you guys a free pass because Valentine's Day just went and I'm sure you did a lot on indulging with your loved one or by yourself if you're single.

 I've always been fond of salmon. It's an excellent source of B12, vitamin D, omega-3 fatty acids, protein, biotin, potassium and so much more! Unfortunately, salmon is not cheap depending on where you live, so this tends to be a special treat only kind of dish.

Even after buying the salmon, you may be unsure of what to do with it. After walking around in Whole Foods for an hour (mostly killing time while looking for ingredients not sold here in The Bahamas), I was tempted to buy some salmon burgers. There were so many varieties, I had no idea you could do that much with it! Just as I reached to pick up one I remember two important things: we had salmon at home in the freezer and I was leaving in two days so the burgers would go to waste. We didn't do much grocery shopping so I didn't have any fancy ingredients on hand. That's what makes these burgers so awesome! As long as you have salmon on hand, you can stuff them with anything else you already have in your fridge or pantry. This was my attempt at using the last of the groceries before leaving so that they don't go to waste (my boyfriend really doesn't cook).

If you don't have a grill, don't worry, you can totally make this in a frying pan. I was lucky enough to have a George Foreman grill on hand so that made cooking it a lot easier (after scrubbing off the debris from my boyfriend's meat burger). There isn't much to these...just a bit of egg, breadcrumbs, and seasonings of your choice. I added ricotta because I love cheese stuffed anything. ANYTHING! Add pepper to kick it up a notch if that's your speed and VOILA! An easy dinner you don't have to feel guilty about!



  • 1 pound salmon fillet
  • ½ cup Panko style crumbs (Almond meal can be substituted for you GF folks)
  • 1 egg - slightly beaten
  • ½ cup chopped yellow onion
  • ½ cup chopped red pepper
  • 1 tablespoon ricotta cheese
  • ½ teaspoons salt


  • ⅓ teaspoon pepper


  1. Remove skin from salmon fillet and mince salmon. If you're using frozen salmon fillets you don't have any skin to remove. Just defrost and mince the salmon with your fingers or a knife.
  2. Add minced salmon and remaining ingredients to bowl and combine.
  3. Careful not to over handle.
  4. Form into 3 large or 4 small patties about ½ inch thick
  5. Heat grill pan or BBQ to medium to medium high.
  6. Cook 4 minutes on each side or until completely cooked through and center feels slightly firm.
  7. These cook fast - careful not to over cook or will become dry.