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Beef sliders with slaw on soft potato buns
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Elevate your party with mouthwatering mini beef burgers that are sure to impress your guests.
Ingredients:
  • 115g packet Deb Instant Mashed Potato With Onion
  • 60g (1/2 cup) finely grated gruyere
  • 150g (1 cup) self-raising flour
  • 11.80 gm Dijon mustard
  • 60ml (1/4 cup) olive oil, plus extra, to oil hands
  • 1 egg yolk, whisked with
  • 20.00 gm water, for eggwash
  • 12.00 gm sesame seeds
  • 800g beef rump steaks, trimmed, cut into 2cm pieces (see note)
  • 4 middle rashers rindless bacon, cut into 2cm pieces
  • 120g (1 1/2 cups) very finely shredded savoy cabbage (see note)
  • 39.60 gm whole-egg mayonnaise
  • 20.00 ml finely chopped flat-leaf parsley
  • 4 long sour gherkins, thinly sliced, plus 80.00 ml finely chopped extra
  • 7 large grape tomatoes, thinly sliced
Instructions:
  • 1. Preheat the oven to 210C and line a large oven tray with baking paper. 2. In a bowl, mix together instant mashed potato, gruyere, and flour to make the buns. 3. In a small bowl, whisk together mustard, 1 tablespoon oil, and 220ml water. Add this mixture to the flour mixture and stir until a dough forms. 4. Divide the dough into 20 portions and roll each into 3.5cm balls. Place them on the tray and flatten slightly. 5. Brush the buns with egg wash and sprinkle sesame seeds on top. 6. Bake for 15 minutes or until golden and risen. 7. Allow the buns to cool slightly before cutting them in half horizontally.
  • In a food processor, finely chop half of the beef and bacon. Transfer to a bowl. Repeat with the remaining beef and bacon. Shape the mixture into 20 5cm patties using oiled hands.
  • In a small bowl, mix together cabbage, mayonnaise, parsley, and finely chopped gherkins. Season with freshly ground black pepper.
  • Heat 1 tablespoon of oil in a large frying pan over high heat. Cook half of the patties for 1 1/2 minutes on each side for your desired level of doneness. Place on paper towel to drain. Repeat with the remaining oil and patties. Season with salt and pepper.
  • Add a modest amount of coleslaw, a pickle slice, a patty, and 2 tomato slices on each bun base. Place the tops on and secure with toothpicks before serving.

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