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Beef Sliders Recipe - Chef Mahnoor Malik - Masala Tv

#beefslider #quickrecipe #masalatv

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Beef sliders

Ingredients
Meat, freshly minced 1kg
Black peppercorns or black pepper (crushed) 1 tsp
Salt 2½ tsp.
Rocket lettuce or iceberg or green lettuce 2 cups
Brown onions 5
Garlic clove 5
Slider buns
Butter 3 tbsp.
Dry thyme or 5 sprigs of fresh 1 tsp
Grated cheddar cheese 2 cups
Large tomatoes 1-2
Balsamic vinegar 2 tbsp.
Olive oil or vegetable oil.
Sauce
Mayonnaise ½ cup
Grated pickle 1tbsp
Sugar 1 tsp
Onion powder ½ tsp
Garlic powder ½
Paprika 1 tsp
White vinegar 1 tsp
Mustard 1 tsp

Method
In a mixing bowl, add the minced meat along with crushed pepper and salt. Mix well. Oil your hands with olive oil. Cut up pieces of grease proof or parchment paper (6 x 6 inch) and place each meat ball on top. Flatten using your hands until you have the desired height. Cover and refrigerate at least 30 min to 2 hours. Peel and slice the onions finely. Place a pot on medium heat with enough olive oil to coat the bottom. Add the onion, thyme and a little salt, mix well. Turn heat to very low, cover with lid and leave to cook. Check and stir every 2 or 3 minutes. You don’t want them to stick to the bottom. If they do, scrape the brown bits with a wooden spoon. Grate the cheese and set aside.
Mix the sauce ingredients
Remove the patties from the fridge and run a little olive oil on each side. Place in the same pan on low to medium heat. Let then sizzle gently, and turn them over when brown. Crush the garlic cloves with skin on and add to the pan. Add the butter, spread well and baste garlic butter over the meat. Now smash it add cheddar let it. Once almost cooked, turn off the heat and leave to rest 3-5 minutes in the same pan, toast the sliced buns . Once the buns are toasted, butter each side with the mayonnaise mixture. Position the bottom one on a hot plate. Add the meat patties, then the cheese. Add the caramelised onion. Add a slice of fresh tomato. Mix the lettuce in a mixing bowl with the balsamic vinegar. Place on top of tomato. Finish with the top part of the bun.