BBQ beef slid­ers to rel­ish

These slid­ers make pre-Christ­mas entertaining a breeze.

Feilding-Rangitikei Herald - - Community Cookbook -

Pre­heat bar­be­cue hot plate and grill to medium. Pre­pare your veg­eta­bles for the pat­ties. Place all beef patty in­gre­di­ents (ex­cept cheese) into a large bowl and mix well. Use a cup mea­sure to scoop out mix­ture and shape into 1cmthick pat­ties, about 6cm in di­am­e­ter. Set aside.

Cut slider buns in half and set aside. Tear first mea­sure of let­tuce into pieces, slightly larger than the buns and thinly slice toma­toes. Set aside. In a large bowl, whisk to­gether all slaw dress­ing in­gre­di­ents. Grate car­rots and thinly slice onion and sec­ond mea­sure of let­tuce. Place in bowl with dress­ing, along with sesame seeds. Toss to com­bine and sea­son. Set aside.

Brush beef pat­ties with oil and cook on bar­be­cue hot plate for 3-4 min­utes each side, un­til just cooked through. Top each patty with a piece of cheese and cook, with the lid closed, for about 1 minute, un­til cheese has melted slightly.

While beef pat­ties grill, toast slider buns on grill for about 1 minute each side, un­til lightly toasted and golden. To build your slider, spread tomato sauce on bot­tom bun and top with beef patty, gherkins, tomato slices, let­tuce, may­on­naise and fi­nally the top bun.

To serve, place slid­ers on plates and serve sesame car­rot slaw and any ex­tra pat­ties on the side.

Recipe tip: Pat­ties can be made the night be­fore, cov­ered and kept in the fridge un­til you are ready to cook.

If you can­not use the bar­be­cue, cook the beef pat­ties in a fry-pan for about 3 min­utes each side, or un­til just cooked through and heat the buns in the oven un­til golden and lightly toasted.

Any as­pect of the slider can be left off for fussier eaters.

My BBQ Bag Beef Slid­ers with Cheese and Gherkins.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.