Beef Sliders & Creamy Slaw

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

with green leaves & gherkins

4.5

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter (optional)
Photo of Beef Sliders & Creamy Slaw
  1. 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.

  2. 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.

  3. CREAMY SLAW

    In a bowl, combine ½ the Mayo, the yoghurt, the shredded cabbage, and seasoning.

  4. 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

  1. 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.

  2. 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.

  3. CREAMY SLAW

    In a bowl, combine ½ the Mayo, the yoghurt, the shredded cabbage, and seasoning.

  4. 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

  1. 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.

  2. 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.

  3. CREAMY SLAW

    In a bowl, combine ½ the Mayo, the yoghurt, the shredded cabbage, and seasoning.

  4. 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

  1. 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.

  2. 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.

  3. CREAMY SLAW

    In a bowl, combine ½ the Mayo, the yoghurt, the shredded cabbage, and seasoning.

  4. 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

Frequently Asked Questions

What is the preparation time for Beef Sliders & Creamy Slaw?

The preparation time for Beef Sliders & Creamy Slaw with green leaves & gherkins is between 20 and 25 minutes.

What is the total time required to make Beef Sliders & Creamy Slaw with green leaves & gherkins?

The total time required to make Beef Sliders & Creamy Slaw with green leaves & gherkins is between 20 and 25 minutes.

How many servings does Beef Sliders & Creamy Slaw provide?

4 servings

What are the main ingredients in Beef Sliders & Creamy Slaw?

Dijon Mustard, Free-range Beef Meatballs, Gherkins, Grated Mozzarella Cheese, Green Leaves, Low Fat Plain Yoghurt, Mayo, Shredded Cabbage, Slider Buns

What is the nutritional information of Beef Sliders & Creamy Slaw?

Calories: 1067, Carbs: 75 grams, Fat: grams, Protein: 44.2 grams, Sugar: 19.7 grams, Salt: 902 grams

How do I prepare Beef Sliders & Creamy Slaw?

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. 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. CREAMY SLAW: In a bowl, combine ½ the mayo, the yoghurt, the shredded cabbage, and seasoning. 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.

What should be prepared from my kitchen to make Beef Sliders & Creamy Slaw?

Dijon Mustard, Free-range Beef Meatballs, Gherkins, Grated Mozzarella Cheese, Green Leaves, Low Fat Plain Yoghurt, Mayo, Shredded Cabbage, Slider Buns

How many calories does Beef Sliders & Creamy Slaw have?

1067 calories

How much fat content does Beef Sliders & Creamy Slaw have?

grams

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