Slide your taste­buds over these beefy buns

Central and North Burnett Times - - TASTE -

Beef slid­ers

Makes 4 slid­ers

IN­GRE­DI­ENTS: ◗ 200g grass-fed minced beef ◗ 4 mini milk burger buns ◗ ex­tra vir­gin olive oil, for pan-fry­ing ◗ 2 slices gruyère cheese, cut in half ◗ 2 ba­con rash­ers, rind re­moved ◗ 2 tbs whole-egg may­on­naise ◗ 2 cos let­tuce leaves, cut in half to fit the burg­ers ◗ 2 tbs onion con­fit (see be­low) ◗ 4 thin dill pickle (gherkin) slices ◗ good-qual­ity bar­be­cue sauce, for driz­zling

METHOD: Pre­heat the oven to 180C. Pre­heat the grill to medium-high. Di­vide the beef into four equal por­tions and shape each one into a patty, flat­ten­ing them to the same size as your burger buns. Heat a driz­zle of olive oil in a fry­ing pan over medium heat. Add the pat­ties to the pan, sea­son with salt and pep­per, and cook on one side for 2 min­utes. Turn the pat­ties over, place the cheese slices on top and cook for a fur­ther 2 min­utes. Re­move from the pan and leave to rest for 2 min­utes. Mean­while, warm the burger buns in the oven for 3 min­utes, and cook the ba­con rash­ers un­der the grill.

TO SERVE: Cut the warm burger buns in half width­ways. Cut the ba­con rash­ers in half. Spread the may­on­naise on the base of each bun. Top with a piece of let­tuce, then a burger patty. Add a dol­lop of onion con­fit, a ba­con slice and dill pickle. Driz­zle with bar­be­cue sauce and top with the other half of the bun.

Onion con­fit

IN­GRE­DI­ENTS: ◗ 100g but­ter ◗ 2 large onions, thinly sliced ◗ 100ml honey ◗ 100ml white wine ◗ 50ml sherry vine­gar or bal­samic vine­gar

METHOD: Melt the but­ter in a heavy-based saucepan. Add the onion and cook over low heat for 10 min­utes, stir­ring oc­ca­sion­ally. Stir in the honey and wine and cook over very low heat for 45-50 min­utes, or un­til the mix­ture has a jam-like con­sis­tency. Stir the vine­gar through and sea­son to taste with salt and pep­per. Trans­fer to a ster­ilised jar and use as re­quired.

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