BBQ beef slid­ers to rel­ish

Marlborough Express - The Saturday Express, Marlborough - - OUT & ABOUT -


Ready in 25 min­utes Prep: 15 min­utes Cook: 10 min­utes Serves: 6

Beef pat­ties

600g beef mince 1 brown onion, finely diced 1 car­rot, grated

cup panko bread­crumbs 1 egg 1 ta­ble­spoon Worces­ter­shire sauce

1 ta­ble­spoon burger sea­son­ing (see recipe be­low)

100g cheese, thinly sliced

Burger sea­son­ing

1 tea­spoon oregano 1 tea­spoon thyme 1 tea­spoon gar­lic salt tea­spoon ground black pep­per


12 slider buns

ice­berg let­tuce 2 toma­toes

Slaw Dress­ing

1 ta­ble­spoon may­on­naise 1 ta­ble­spoon olive oil 2 tea­spoons vine­gar (like red wine, white wine, cider)

tea­spoon honey 1 tea­spoon mus­tard (like Di­jon, wholegrain)

Se­same Car­rot Slaw

2 car­rots red onion ice­berg let­tuce 15g se­same seeds

To serve

Tomato sauce or rel­ish 50g gherkins (op­tional)

cup may­on­naise

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

These slid­ers make pre-Christ­mas en­ter­tain­ing a breeze.

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.

Pat­ties can be made the night be­fore, cov­ered and kept

Recipe tip:

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.