It’s not coincidence that these mmmini-burgers are called sliders, because they really slide down addictively easy, Chef! Served with a sweet onion, homemade cucumber pickle, smashed beef patties & plum tomato, plus a creamy tzatziki, these perfect mouthfuls are served with oven-roasted sweet potato chunks.
Beef Greek Sliders
Beef Greek Sliders
with sweet potato & pickled cucumber
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef Meatballs
- Cucumber
- Danish-style Feta
- Fresh Dill
- Onion
- Onions
- Pitted Kalamata Olives
- Slider Buns
- Sweet Potato Chunks
- Tomato
- Tzatziki
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey (optional)
SWEET POTATO CHUNKS
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PICKLED VEG & SALSA
In a bowl, combine the vinegar, 15ml of water, and 5ml of sweetener. Mix until the sweetener is fully dissolved. Add the Cucumber, and ½ the dill. Toss until fully coated and set aside. In a separate bowl, combine the tomato, olives, feta, seasoning, and a drizzle of oil. Set aside.
CARAMELISED Onion
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
INTO THE FRYING PAN
Return the pan to medium-high heat with a drizzle of oil. Flatten the meatballs into mini patties. When hot, fry the patties until browned and cooked to your preference, 4-5 minutes per side. Remove from the pan and season.
BUTTERY BUNS
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.
GORGEOUS GREEK FOOD
Plate up the slider buns and top with the burger patties, the caramelised onion, and the pickled Cucumber. Smear the top bun halves with the tzatziki and then close them up. Side with the sweet potato wedges and the tomato and olive salsa (tossed with any remaining pickled veg). Sprinkle over the remaining dill. Delish work, Chef!
GORGEOUS GREEK FOOD
Plate up the slider buns and top with the burger patties, the caramelised onion, and the pickled Cucumber. Smear the top bun halves with the tzatziki and then close them up. Side with the sweet potato and the tomato and olive salsa (tossed with any remaining pickled veg). Sprinkle over the remaining dill. Delish work, Chef!
SWEET POTATO CHUNKS
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PICKLED VEG & SALSA
In a bowl, combine the vinegar, 15ml of water, and 5ml of sweetener. Mix until the sweetener is fully dissolved. Add the Cucumber, and ½ the dill. Toss until fully coated and set aside. In a separate bowl, combine the tomato, olives, feta, seasoning, and a drizzle of oil. Set aside.
CARAMELISED Onion
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
INTO THE FRYING PAN
Return the pan to medium-high heat with a drizzle of oil. Flatten the meatballs into mini patties. When hot, fry the patties until browned and cooked to your preference, 4-5 minutes per side. Remove from the pan and season.
BUTTERY BUNS
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.
GORGEOUS GREEK FOOD
Plate up the slider buns and top with the burger patties, the caramelised onion, and the pickled Cucumber. Smear the top bun halves with the tzatziki and then close them up. Side with the sweet potato wedges and the tomato and olive salsa (tossed with any remaining pickled veg). Sprinkle over the remaining dill. Delish work, Chef!
GORGEOUS GREEK FOOD
Plate up the slider buns and top with the burger patties, the caramelised onion, and the pickled Cucumber. Smear the top bun halves with the tzatziki and then close them up. Side with the sweet potato and the tomato and olive salsa (tossed with any remaining pickled veg). Sprinkle over the remaining dill. Delish work, Chef!
SWEET POTATO CHUNKS
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PICKLED VEG & SALSA
In a bowl, combine the vinegar, 15ml of water, and 5ml of sweetener. Mix until the sweetener is fully dissolved. Add the Cucumber, and ½ the dill. Toss until fully coated and set aside. In a separate bowl, combine the tomato, olives, feta, seasoning, and a drizzle of oil. Set aside.
CARAMELISED Onion
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
INTO THE FRYING PAN
Return the pan to medium-high heat with a drizzle of oil. Flatten the meatballs into mini patties. When hot, fry the patties until browned and cooked to your preference, 4-5 minutes per side. Remove from the pan and season.
BUTTERY BUNS
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.
GORGEOUS GREEK FOOD
Plate up the toasted slider buns and top with the burger patties, the caramelised onion, and the pickled Cucumber. Smear the top bun halves with the tzatziki and then close them up. Side with the sweet potato wedges and the tomato & olive salsa (tossed with any remaining pickled veg). Sprinkle over the remaining dill. Delish work, Chef!
GORGEOUS GREEK FOOD
Plate up the slider buns and top with the burger patties, the caramelised onion, and the pickled Cucumber. Smear the top bun halves with the tzatziki and then close them up. Side with the sweet potato and the tomato and olive salsa (tossed with any remaining pickled veg). Sprinkle over the remaining dill. Delish work, Chef!
SWEET POTATO CHUNKS
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PICKLED VEG & SALSA
In a bowl, combine the vinegar, 15ml of water, and 5ml of sweetener. Mix until the sweetener is fully dissolved. Add the Cucumber, and ½ the dill. Toss until fully coated and set aside. In a separate bowl, combine the tomato, olives, feta, seasoning, and a drizzle of oil. Set aside.
CARAMELISED Onion
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
INTO THE FRYING PAN
Return the pan to medium-high heat with a drizzle of oil. Flatten the meatballs into mini patties. When hot, fry the patties until browned and cooked to your preference, 4-5 minutes per side. Remove from the pan and season.
BUTTERY BUNS
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.
GORGEOUS GREEK FOOD
Plate up the toasted slider buns and top with the burger patties, the caramelised onion, and the pickled Cucumber. Smear the top bun halves with the tzatziki and then close them up. Side with the sweet potato wedges and the tomato & olive salsa (tossed with any remaining pickled veg). Sprinkle over the remaining dill. Delish work, Chef!
GORGEOUS GREEK FOOD
Plate up the slider buns and top with the burger patties, the caramelised onion, and the pickled Cucumber. Smear the top bun halves with the tzatziki and then close them up. Side with the sweet potato and the tomato and olive salsa (tossed with any remaining pickled veg). Sprinkle over the remaining dill. Delish work, Chef!
Frequently Asked Questions
What is the preparation time for Beef Greek Sliders?
The preparation time for Beef Greek Sliders with sweet potato & pickled cucumber is between 25 and 45 minutes.
What is the total time required to make Beef Greek Sliders with sweet potato & pickled cucumber?
The total time required to make Beef Greek Sliders with sweet potato & pickled cucumber is between 40 and 60 minutes.
How many servings does Beef Greek Sliders provide?
4 servings
What are the main ingredients in Beef Greek Sliders?
Beef Meatballs, Cucumber, Danish-style Feta, Fresh Dill, Onion, Onions, Pitted Kalamata Olives, Slider Buns, Sweet Potato Chunks, Tomato, Tzatziki, White Wine Vinegar
What is the nutritional information of Beef Greek Sliders?
Calories: 1182.1, Carbs: 123 grams, Fat: grams, Protein: 48.9 grams, Sugar: 38 grams, Salt: 1192.5 grams
How do I prepare Beef Greek Sliders?
GORGEOUS GREEK FOOD: Plate up the slider buns and top with the burger patties, the caramelised onion, and the pickled cucumber. Smear the top bun halves with the tzatziki and then close them up. Side with the sweet potato and the tomato and olive salsa (tossed with any remaining pickled veg). Sprinkle over the remaining dill. Delish work, Chef! SWEET POTATO CHUNKS: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). GORGEOUS GREEK FOOD: Plate up the slider buns and top with the burger patties, the caramelised onion, and the pickled cucumber. Smear the top bun halves with the tzatziki and then close them up. Side with the sweet potato wedges and the tomato and olive salsa (tossed with any remaining pickled veg). Sprinkle over the remaining dill. Delish work, Chef! BUTTERY BUNS: 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. INTO THE FRYING PAN: Return the pan to medium-high heat with a drizzle of oil. Flatten the meatballs into mini patties. When hot, fry the patties until browned and cooked to your preference, 4-5 minutes per side. Remove from the pan and season. PICKLED VEG & SALSA: In a bowl, combine the vinegar, 15ml of water, and 5ml of sweetener. Mix until the sweetener is fully dissolved. Add the cucumber, and ½ the dill. Toss until fully coated and set aside. In a separate bowl, combine the tomato, olives, feta, seasoning, and a drizzle of oil. Set aside. CARAMELISED ONION: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
What should be prepared from my kitchen to make Beef Greek Sliders?
Beef Meatballs, Cucumber, Danish-style Feta, Fresh Dill, Onion, Onions, Pitted Kalamata Olives, Slider Buns, Sweet Potato Chunks, Tomato, Tzatziki, White Wine Vinegar
How many calories does Beef Greek Sliders have?
1182.1 calories
How much fat content does Beef Greek Sliders have?
grams
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