Sliders

Sliders are abite-sized bar food that evolved from their larger cousins, hamburgers. The elements of beef and bread remain the same, but the slider is cooked in a slightly different manner from the burger.

First off - the mix: Chuck and sirloin makes for a patty that is both flavourful and juicy. Chuck contains a fair amount of fat, whilst sirloin provides the flavour in your slider patties. The way to cook these is to sear one side and cook the other side on a bed of caramelized onions, creating two different textures and flavours on one patty of beef.

Ingredients:
125g ground beef chuck
125g ground beef sirloin
2 red onions, finely minced
2tbsp balsamic vinegar
4 slices sharp chedder or american cheese
4 soft rolls
salt & pepper for seasoning
Mayonnaise and pickles (optional)

Method:
1. Start by gently sauteing the onions in a tablespoon of oil in a preheated medium hot non stick pan. Next divide the beed into four parts and make four patties by lightly forming the ground beef with your hands. Place on a second preheated medium hot non stick pan for 8 to 9 mins turning just once. Season with salt and pepper and remember that if there is no sizle when you place your patties into the pan, the pan is not warm enough.

2. As soon as the onions start to become translucent and soft, stir in balsamic vinegar. Transfer the patties into the onion pan with the raw side facing down. The onions will impart flavour to the raw half of the patty as they slowly cook.

3. Place a slice of cheese onto the seared surface of the beef patty that now faces up. Cook till desired doneness, slip into a slider bun and enjoy!

P/S I would love to do this for picnics. Pack them onto plastic containers and keep warm in a thermal bag/box.