Juicy, homemade beef patties are nestled in pillowy slider buns, and accompanied by all the classics: caramelised onion, gherkin rounds, and melty mozzarella cheese. Served alongside crispy potato wedges. It’s a party on a plate, and your taste buds are invited to the tastiest shindig in town!
Gourmet Beef Sliders
Gourmet Beef Sliders
with potato wedges & mayo
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Free-Range Beef Mince
- Gherkins
- Mayo
- Mozzarella Cheese
- NOMU Italian Rub
- Onion
- Onions
- Potato
- Salad Leaves
- Slider Buns
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
ON A WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
MINI PATTIES
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 3 mini patties, about 1cm thick. Set aside.
FRY & MELT
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-4 minutes per side. In the final minute, top the patties with the cheese slices and cover to melt. Remove from the pan and season.
FINAL TOUCHES
Spread butter (optional) or oil over the cut-side of the halved buns. Return the pan, wiped down, to medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
STACK ‘EM & ATTACK ‘EM
Plate up the toasted slider buns and top with the shredded leaves, the cheese-covered burger patties, the caramelised onion, and the gherkin slices. Smear the top bun halves with the mayo and then close them up. Side with the potato wedges and the remaining mayo on the side for dunking. Delish work, Chef!
Potato - 200g
Onion - 1
Free-range Beef Mince - 150g
NOMU Italian Rub - 5ml
Mozzarella Cheese - 40g
Slider Buns - 3
Salad Leaves - 20g
Gherkins - 20g
Mayo - 50ml
ON A WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
MINI PATTIES
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 6 mini patties, about 1cm thick. Set aside.
FRY & MELT
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-4 minutes per side. In the final minute, top the patties with the cheese slices and cover to melt. Remove from the pan and season.
FINAL TOUCHES
Spread butter (optional) or oil over the cut-side of the halved buns. Return the pan, wiped down, to medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
STACK ‘EM & ATTACK ‘EM
Plate up the toasted slider buns and top with the shredded leaves, the cheese-covered burger patties, the caramelised onion, and the gherkin slices. Smear the top bun halves with the mayo and then close them up. Side with the potato wedges and the remaining mayo on the side for dunking. Delish work, Chef!
Potato - 400g
Onion - 1
Free-range Beef Mince - 300g
NOMU Italian Rub - 10ml
Mozzarella Cheese - 80g
Slider Buns - 6
Salad Leaves - 40g
Gherkins - 40g
Mayo - 100ml
ON A WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
MINI PATTIES
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 9 mini patties, about 1cm thick. Set aside.
FRY & MELT
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-4 minutes per side. In the final minute, top the patties with the cheese slices and cover to melt. Remove from the pan and season.
FINAL TOUCHES
Spread butter (optional) or oil over the cut-side of the halved buns. Return the pan, wiped down, to medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
STACK ‘EM & ATTACK ‘EM
Plate up the toasted slider buns and top with the shredded leaves, the cheese-covered burger patties, the caramelised onion, and the gherkin slices. Smear the top bun halves with the mayo and then close them up. Side with the potato wedges and the remaining mayo on the side for dunking. Delish work, Chef!
Potato - 600g
Onions - 2
Free-range Beef Mince - 450g
NOMU Italian Rub - 15ml
Mozzarella Cheese - 120g
Slider Buns - 9
Salad Leaves - 60g
Gherkins - 60g
Mayo - 150ml
ON A WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
MINI PATTIES
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 12 mini patties, about 1cm thick. Set aside.
FRY & MELT
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-4 minutes per side. In the final minute, top the patties with the cheese slices and cover to melt. Remove from the pan and season.
FINAL TOUCHES
Spread butter (optional) or oil over the cut-side of the halved buns. Return the pan, wiped down, to medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
STACK ‘EM & ATTACK ‘EM
Plate up the toasted slider buns and top with the shredded leaves, the cheese-covered burger patties, the caramelised onion, and the gherkin slices. Smear the top bun halves with the mayo and then close them up. Side with the potato wedges and the remaining mayo on the side for dunking. Delish work, Chef!
Potato - 800g
Onions - 2
Free-range Beef Mince - 600g
NOMU Italian Rub - 20ml
Mozzarella Cheese - 160g
Slider Buns - 12
Salad Leaves - 80g
Gherkins - 80g
Mayo - 200ml
Woolies Products in this dish
