Beef Sliders with Mature Cheddar and Avocado

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.

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.

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.

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.

Serve with the crispy fried parsnips on the side.