Beef sliders, just burgers right?? Well no, at least not in my opinion! Not being a huge burger fan I find these little beauties are absolute heaven. . . . . Beef Sliders by name, however, I use a little pork mince too, but you can choose to make them all beef. Then there is the bread bun, heavenly, soft and squidgy, yet light and fluffy, simply put, the perfect burger bun. The challenge is not to lather them in butter and eat them all whilst they are still warm. . . . sigh.
I love the process of bread making, it’s like magic, once I was a little scared of making bread, but it’s a really forgiving process. Added bonus, the house smells amazing with the aroma. You can make plenty and freeze them, then when you need a quick snack, or want to appear to be a domestic goddess (or god!) in no time at all it’s all ready to go. That is also true of the burgers. Just double up the recipe, nothing changes except it takes a little longer to form the bread and the patties.
I promise you, this recipe will change your opinion of the humble beef burger forever.
Perfect for a party and children and adults alike love them. The bread recipe is so simple and can easily be made into buns of any size, with or without sesame seeds.
Ingredients
- 500g good quality beef mice
- 150g of good quality pork mince
- 1 large onion finely chopped
- 2 cloves garlic finely chopped
- 1 handful freshly chopped coriander
- 1 heaped teaspoon smoked paprika
- 50g fine breadcrumbs
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- A little coconut oil or Olive oil to fry
- 300ml warm milk
- 1 large egg
- 60 grams / 4 tbsp melted Butter
- 1 tbsp sugar
- 1 tbsp Instant dry yeast (or 25 grams fresh yeast)
- 1 1/2 tsp salt
- 400 to 500 grams – All Purpose (plain) flour
- Egg wash (beaten egg with 2 tbsp water)
- Sesame seeds or poppy seeds
- 4 large onions, gently fried with a little butter and olive oil over a low heat until golden
Instructions
- For the bread, firstly in a glass bowl, add warm milk, sugar, yeast, egg and melted butter – stir well and set aside until foamy.
- In a large steel bowl (or mixer with a dough hook if using) mix the dry ingredients, keeping maybe 100g of flour out to one side
- Add the wet mix to the dry mix and using a hand blender (with a dough hook) or your mixer, blend together until sticky, but workable.
- Scrape dough onto lightly floured surface and knead with the heel of your hand for 5 minutes, adding only as much flour as absolutely necessary, remember, for this recipe, less flour make a lighter bread.
- The dough is ready when you can push your finger into it to make an impression and it springs back, it should still be slightly sticky and sticking to your worktop.
- Place the dough ball into an oiled metal bowl and leave in a warm place until it has at least doubled in size, usually an hour or more.
- In this time you can make the burgers.
- When the dough has risen, punch it back and tear sections off and make into balls around the size of a golf ball, or slightly smaller depending on how small you want your slider buns to be.
- Place on a baking tray, a good distance apart, cover with cling film and allow to rise (again double in volume) for 45 minutes or so.
- Coat with eggwash and sprinkle with sesame seeds
- Bake in a 190C/380F oven for around 20 minutes, until golden brown
- Once baked, pop them on a cooling rack to cool covered with a clean tea towel to retain the softness
- These can then be frozen if required in freezer bags.
- Firstly fry the onions and garlic off in a little coconut (or olive) oil on a low heat until soft
- When cooled add onion/garlic to mince
- Add the rest of the ingredients and combine thoroughly by hand
- Shape into miniature patties to the size you want to fit your sliders, around 5cm across and 1,5cm or more thick
- These can then be stored if required in the fridge for up to 1 day, or frozen, separated by baking paper in freezer bags until needed
- If freezing ensure completely defrosted before frying.
- Fry in a heavy bottomed frying pan with a little oil over a medium heat for 2 minutes each side until just cooked through.
- Slice your burger buns open, pop a burger inside, a touch of ketchup, mayo or mustard and maybe some golden onions, delicious!!
- Skewer to hold together if serving as canape's
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