Mini cheddar and red onion sliders
Ingredients
- 400 gGround beef 15% fat (fresh)
- 100 gCheddar cheese (sliced)
- 8 pcMilk bread, artisanal (halved)
- 1 pcRed onion (sliced)
- 4 pcSweet and sour gherkin (sliced)
- 2 tbspTomato caviar (as sauce)
- 1 tbspSunflower oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 8 pcMini slider buns (halved)
Method
Golden buns enclosing a juicy beef patty, well-seared on the outside. Melted cheddar coats the meat while the pickle provides the necessary crunch.
- 1
Thinly slice the red onion into rings. Cut the pickles into even 2-millimeter slices.
- 2
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
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
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
Spread the tomato caviar on the base. Place the meat, onions, and pickles. Close with the top bun.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Assembled burgers do not store well without losing their texture.
