JUICY SLIDERS WITH BEETROOT RELISH


I asked my son what he wanted for dinner the other day and he said “Burgers!”

What he really meant was that he wanted to go the local Burger Shop but unfortunately they do not sell gluten free burgers, so off to my local IGA I went and found the cutest mini burger buns made by Schar and hence instead of burgers we had these juicy little sliders for dinner. This may or may not have shamefully been our breakfast the next day too… and why not? It’s school holidays in this household and anything goes! Now for those that may think I was unfair to deny him a burger from the take away shop (he is not coeliac, my daughter only is…) he actually turned to me whilst eating one of these and said “mummy, these are a million times better than the burgers that are bad for us from that shop” I guess it turned out well for all…

Now some of you may remember I had posted a Home Made Hamburgers recipe about a year ago so why post a similar recipe? Well, these are different. Different ingredients, different suggested toppings and different buns! I’m not being paid to say this but Schar have the best mini burger buns ever!

Best thing about this recipe is that once you make the mixture and then shape the patties, the cooking time is literally 10 minutes. This is not only an awesome dinner idea but an even better way to feed guests and not be stuck in the kitchen all day! Give them a go! Enjoy x

Makes 8-10 sliders

Patties:

250g beef mince

350g pork mince

1 egg, whisked

1 onion, finely diced

¼ cup parsley, finely chopped

¼ cup mint leaves, finely chopped

1 tbs tomato sauce

1 tsp dried oregano

½ tsp garlic salt

¼ tsp mustard powder

sea salt / pepper

Serving with:

Fresh rocket leaves

Cheese slices of choice

Beetroot Relish (I used Atticus & Max Bloody Beetroot Relish)

Gluten Free Mini Hamburger Buns (I used Schar Burger Buns)

  1. Place all the burger patty ingredients in a large bowl and mix well with your hands. Allow to rest in the fridge for 30 minutes.

  2. Shape the mixture into 8-10 equal size and thickness patties (approx. 8cm in diameter and 2cm thick)

  3. When the BBQ is ready, first char-grill the burger buns, cut side down for 1 minute each side. Set aside on platter and then cook the patties.

  4. Place the patties onto the grill and cook for 4 cm. Turn them over and cook for 3 minutes.

  5. Add the slice of cheese on top and cook for a further minute.

  6. Remove the patties and place onto platter.

  7. Assemble sliders. (Optional to butter the burger buns)

  8. Place the rocket onto the bottom part of the bun first, then the patty with the cheese and finally a dollop of beetroot relish. Cover with the top of the bun and serve with slices of fresh chilli.

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