Mini cheddar and red onion sliders

Golden buns enclosing a juicy beef patty, well-seared on the outside. Melted cheddar coats the meat while the pickle provides the necessary crunch.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 971
• Protein: 47 g
• Carbs: 82 g
• Fat: 48 g

Ingredients

• 400 g Ground beef 15% fat ( fresh )
• 100 g Cheddar cheese ( sliced )
• 8 piece Milk bread, artisanal ( halved )
• 1 piece Red onion ( sliced )
• 4 piece Sweet and sour gherkin ( sliced )
• 2 tbsp Tomato caviar ( as sauce )
• 1 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 8 piece Mini slider buns ( halved )

Instructions

1. Preparing the toppings

   Thinly slice the red onion into rings. Cut the pickles into even 2-millimeter slices.

2. Shaping the meat

   Divide the ground beef into 8 portions of 50g each. Shape into regular balls then flatten them so they are slightly larger than the buns, as the meat shrinks during cooking.

3. Toasting the buns

   Slice the mini burger buns in half. Place them under the grill or in a dry pan until the crumb is golden and crispy to the touch.

4. Searing and topping

   Heat the oil in a cast iron skillet. Sear the steaks over high heat to create a brown crust (Maillard reaction). Flip, season with salt and pepper, and place a slice of cheddar on each piece. Cover for 30 seconds so the cheese melts over the meat.

5. Final assembly

   Spread the tomato caviar on the base. Place the meat, onions, and pickles. Close with the top bun.

Chef's tips

• Never press the meat with the spatula, you will squeeze out all the juices.
• Let the meat rest for 1 minute after cooking so the fibers can relax.

Storage

Consume immediately. Assembled burgers do not store well without losing their texture.