Beef and Cheddar Sliders
Ingredients
- 500 gGround beef 15% fat (shaped into 12 mini patties)
- 150 gCheddar cheese (sliced)
- 12 pcMilk bread, artisanal (halved)
- 2 pcYellow onion (sliced)
- 6 pcSweet and sour gherkin (sliced into rounds)
- 30 gUnsalted butter (softened)
- 1 tbspSunflower oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 4 tbspKetchup
Method
Mini burgers with juicy, seared beef topped with melted cheddar coating the meat. The brioche bun is butter-toasted, offering a soft contrast to the crunch of the pickles.
- 1
Finely slice the onions. Cut the pickles into regular rounds. In a pan with oil, sweat the onions until translucent and lightly colored.
- 2
Form 12 small ground beef patties. Season with salt and pepper. Sear the patties over high heat in a very hot pan to get a brown, crispy crust. Set aside.
- 3
Cut the milk bread rolls in half. Spread butter on the inside. Place them under the grill or in a pan until the crumb is golden and the butter is nutty.
- 4
On each bread base, spread a touch of ketchup. Place a beef patty, a slice of cheddar, onions, and pickles. Bake for 2 minutes in a hot oven until the cheese melts over the meat.
Frequently asked questions
How do you get this dish right?
- Do not press the meat during cooking to keep all the juices inside.
- Cheddar should be at room temperature to melt faster.
How long does this dish keep?
Consume immediately to keep the bread's texture. Do not freeze once assembled.
