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GRASS-FED BEEF SLIDERS

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Ingredients

Adjust Servings:
200 g Grass-Fed Minced (ground) Beef
4 Mini Milk Burger Bun
Extra Virgin Oil for pan-frying
Bacon Rashers rind removed
2 tablespoons Whole-Egg Mayonnaise
2 cos (romaine) Lettuce Leaves cut in half to fit the burgers
2 tablespoons Onion Confit
4 slices Thin Dill Pickle Gherkin
Barbecue Sauce Good quality for drizzling

GRASS-FED BEEF SLIDERS

Features:
  • Beef
Cuisine:

    If possible, buy grass-fed burger meat for these sliders, as you will really taste the difference in quality. You’ll find milk buns in Asian bread shops.

    • Serves 4
    • Medium

    Ingredients

    Directions

    Share

    If possible, buy grass-fed burger meat for these sliders, as you will really taste the difference in quality. You’ll find milk buns in Asian bread shops.

    Steps

    1
    Done

    Preheat the oven to 180ºC (350ºF). Preheat the grill (broiler) to medium–high.

    2
    Done

    Divide the beef into four equal portions and shape each one into a patty, flattening them to the same size as your burger buns.

    3
    Done

    Heat a drizzle of olive oil in a frying pan over medium heat. Add the patties to the pan, season with salt and pepper, and cook on one side for 2 minutes. Turn the patties over, place the cheese slices on top and cook for a further 2 minutes. Remove from the pan and leave to rest for 2 minutes.

    4
    Done

    Meanwhile, warm the burger buns in the oven for 3 minutes, and cook the bacon rashers under the grill.

    5
    Done

    To Serve

    1. Cut the warm burger buns in half widthways.
    2. Cut the bacon rashers in half.
    3. Spread the mayonnaise on the base of each bun. Top with a piece of lettuce, then a burger patty. Add a dollop of onion confit, a bacon slice and dill pickle.
    4. Drizzle with barbecue sauce and top with the other half of the bun.

    Luke Mangan

    Luke Mangan is one of Australia’s leading chefs and restaurateurs, highly regarded internationally as a shining example of contemporary culinary culture.

    Starting his career under Herman Schneider, of ‘Two-Faces’ before working with Michel Roux of the 3 Michelin starred ‘Waterside Inn’ in London, Luke was able to hone his craft for the international market.

    Luke’s Australian and international establishments range from fine dining to more casual fare and are renowned for his unexpected creations, which highlight his French classical training and Asian influences, paired with fresh, clean flavours.

    Luke currently owns and operates Luke’s Kitchen, Chicken Confidential and glass brasserie, Sydney; Salt grill & Sky bar and Salt tapas & bar, Singapore; Salt, World Wine Bar and Salt grill & tapas, Tokyo; Chicken Confidential, Coast Café + Bar and Bridge Bar, Sydney Airport, Salt grill, A Taste of Salt and Luke’s on board five P&O Cruise liners and is the Business Class consulting chef for Virgin Australia.

    Luke has written five best-selling cookbooks and an autobiography ‘The Making of a Chef’, has his own line of gourmet products and makes regular TV appearances, both in Australia and internationally. Luke received the ‘Friend of Australia’ award; the program which is run by Tourism Australia, is extended to a select few, whose outstanding achievements and contributions give them a voice on the world stage, assisting to promote Australia as a travel destination.

    Further testament to Luke’s excellence are the requests he has received to cook for former U.S. President Bill Clinton, Sir Richard Branson, Actor Tom Cruise and the Danish Crown Prince Frederik and Princess Mary’s wedding.

    Luke regularly donates his culinary skills to both community and industry organisations to raise money for charity. He supports Camp Quality, Cancer Council, Breast Cancer Network Australia, Cure The Future and FSHD Global Research Foundation, amongst numerous others.

    As the co-founder of Australia’s largest hospitality awards program, Appetite for Excellence, and The Inspired Series program, in partnership with Sydney TAFE and Australia’s industry leaders, Luke is also extremely passionate about promoting and enabling the development of young up-and-coming chefs, waiters and restaurateurs in Australia.

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