Beef sliders with Cheddar and avocado

Name: Beef sliders with Cheddar and avocado
Ingredients: 25 g yeast; 3 dl milk; 450 g flour; ½ dl oil; 1 dl yoghurt; 3 tsp sugar; 1 tsp salt; 1 egg, lightly beaten, for brushing; 3 tbsp sesame seeds; 3 parsnips, peeled; 1 l of frying oil; 700 g 6% beef mince; salt; ground black pepper; 15 g butter; shavings Castello® Mature cheddar; 50 g chili mayonnaise; 150 g rinsed frisée lettuce salad; ½ avocado cut into thin slices; sea salt

4 servings

What they lack in size, they make up for in flavour. Our recipe for beef sliders with Cheddar and avocado serve as hand-sized starters or an engaging main course. Resting between a set of glazed miniature buns, a garnish bursting of flavour from fresh vegetables, melted Cheddar and spiced beef make these burgers a must try.

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ingredients

Burger buns

25 g yeast
3 dl milk
450 g flour
½ dl oil
1 dl yoghurt
3 tsp sugar
1 tsp salt
1 egg, lightly beaten, for brushing
3 tbsp sesame seeds

Fried Parsnips

3 parsnips, peeled
1 l of frying oil

700 g 6% beef mince
salt
ground black pepper
15 g butter
shavings Castello® Mature cheddar
50 g chili mayonnaise
150 g rinsed frisée lettuce salad
½ avocado cut into thin slices
sea salt

preparation

Preparation

1. To make the burger buns: Warm the milk and dissolve the yeast in it. Let sit for 5 minutes. Place the flour through salt into a bowl, pour the milk/yeast mixture in and mix together until the dough forms. Knead the dough until it is uniform and smooth. Put the dough in a bowl, cover with a damp cloth and leave in a warm place until doubled in size, which takes about 1 hour. Punch down the dough and turn out onto a lightly floured surface. Divide it into 16 small pieces and roll each piece into a small ball. Place the dough balls on a baking tray with baking paper underneath, cover with a damp cloth, and let the dough rise for about 30 minutes. Brush the dough balls with egg and sprinkle with sesame seeds. Cook them in the oven at 250° for 10-12 minutes.

2. Make the fried parsnips by cutting the parsnips into very thin strips with a peeler. Heat the oil in a saucepan. Test the temperature with a small piece of bread – bread should become golden. Fry the parsnips in the heated oil for approximately 3 minutes. Remove them with a slotted spoon and let them drain. Distribute the fried parsnips on a paper towel and sprinkle them with sea salt.

3. Stir the minced meat with salt and freshly ground black pepper. Form the meat into 16 small patties. Heat the butter in a pan over medium heat until golden. Cook the beef patties for about 1 and a half minutes on each side. Remove from the heat and keep them warm by covering the pan with a lid.

4. Assemble the burgers by cutting the buns in half, spreading chili mayonnaise on them, and layering with frisee salad, a beef patty, slices of avocado and shavings of Castello Mature Cheddar.

5. Serve with the crispy fried parsnips on the side.