Love a good burger but hate the mess when you eat it, Chef? Introducing the wonderful world of sliders. A mini toasted bun is stacked with a cheesy patty, a smear of mayo & mustard, fresh greens, and gherkins. Sided with a creamy cabbage slaw. This meal will slide down with mouthwatering ease!
Beef Sliders & Creamy Slaw
Beef Sliders & Creamy Slaw
with green leaves & gherkins
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Dijon Mustard
- Free-range Beef Meatballs
- Gherkins
- Grated Mozzarella Cheese
- Green Leaves
- Low Fat Plain Yoghurt
- Mayo
- Shredded Cabbage
- Slider Buns
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
MAKE MEATBALLS INTO PATTIES
Squash the meatballs flat to form mini patties. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned, 2-3 minutes per side. In the final 30 seconds, sprinkle over the cheese until melted. Remove from the pan.
A TOAST TO YUM
Halve the slider buns, and spread butter (optional) or oil over the cut-sides. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
CREAMY SLAW
In a bowl, combine ½ the mayo, the yoghurt, the shredded cabbage, and seasoning.
BURGER, I MEAN, SLIDER NIGHT!
Smear the bottom toasted bun halves with the remaining mayo and the top toasted bun halves with the mustard. Top the bottom bun halves with the rinsed green leaves, the cheesy patties, and the sliced gherkins. Season and close up with the top bun halves. Side with the creamy cabbage slaw.
Free-range Beef Meatballs - 3
Grated Mozzarella Cheese - 30g
Slider Buns - 3
Mayo - 30ml
Low Fat Plain Yoghurt - 20ml
Shredded Cabbage - 75g
Dijon Mustard - 5ml
Green Leaves - 20g
Gherkins - 20g
MAKE MEATBALLS INTO PATTIES
Squash the meatballs flat to form mini patties. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned, 2-3 minutes per side. In the final 30 seconds, sprinkle over the cheese until melted. Remove from the pan.
A TOAST TO YUM
Halve the slider buns, and spread butter (optional) or oil over the cut-sides. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
CREAMY SLAW
In a bowl, combine ½ the mayo, the yoghurt, the shredded cabbage, and seasoning.
BURGER, I MEAN, SLIDER NIGHT!
Smear the bottom toasted bun halves with the remaining mayo and the top toasted bun halves with the mustard. Top the bottom bun halves with the rinsed green leaves, the cheesy patties, and the sliced gherkins. Season and close up with the top bun halves. Side with the creamy cabbage slaw.
Free-range Beef Meatballs - 6
Grated Mozzarella Cheese - 60g
Slider Buns - 6
Mayo - 60ml
Low Fat Plain Yoghurt - 40ml
Shredded Cabbage - 150g
Dijon Mustard - 10ml
Green Leaves - 20g
Gherkins - 40g
MAKE MEATBALLS INTO PATTIES
Squash the meatballs flat to form mini patties. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned, 2-3 minutes per side. In the final 30 seconds, sprinkle over the cheese until melted. Remove from the pan.
A TOAST TO YUM
Halve the slider buns, and spread butter (optional) or oil over the cut-sides. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
CREAMY SLAW
In a bowl, combine ½ the mayo, the yoghurt, the shredded cabbage, and seasoning.
BURGER, I MEAN, SLIDER NIGHT!
Smear the bottom toasted bun halves with the remaining mayo and the top toasted bun halves with the mustard. Top the bottom bun halves with the rinsed green leaves, the cheesy patties, and the sliced gherkins. Season and close up with the top bun halves. Side with the creamy cabbage slaw.
Free-range Beef Meatballs - 9
Grated Mozzarella Cheese - 90g
Slider Buns - 9
Mayo - 90ml
Low Fat Plain Yoghurt - 60ml
Shredded Cabbage - 225ml
Dijon Mustard - 15ml
Green Leaves - 60g
Gherkins - 60g
MAKE MEATBALLS INTO PATTIES
Squash the meatballs flat to form mini patties. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned, 2-3 minutes per side. In the final 30 seconds, sprinkle over the cheese until melted. Remove from the pan.
A TOAST TO YUM
Halve the slider buns, and spread butter (optional) or oil over the cut-sides. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
CREAMY SLAW
In a bowl, combine ½ the mayo, the yoghurt, the shredded cabbage, and seasoning.
BURGER, I MEAN, SLIDER NIGHT!
Smear the bottom toasted bun halves with the remaining mayo and the top toasted bun halves with the mustard. Top the bottom bun halves with the rinsed green leaves, the cheesy patties, and the sliced gherkins. Season and close up with the top bun halves. Side with the creamy cabbage slaw.
Free-range Beef Meatballs - 12
Grated Mozzarella Cheese - 120g
Slider Buns - 12
Mayo - 125ml
Low Fat Plain Yoghurt - 80ml
Shredded Cabbage - 300g
Dijon Mustard - 20ml
Green Leaves - 80g
Gherkins - 80g