the Sage Test Kitchen

Classic Beef Sliders

Name: Classic Beef Sliders
Cook time: 1800 s
Total time: 3600 s
Yield: Makes 8
Ingredients: 450 g beef brisket - not trimmed, cut into 2.5cm pieces; 1 tsp coarse salt; Freshly ground black pepper - to season; ¼ red onion - peeled; 2 plum tomatoes - cored; 2 pickles; 8 slider brioche buns; Softened butter - to spread; 1 tbsp olive oil; 4 slices cheddar cheese - cut in half; Butterhead lettuce leaves; 75 g Essential Mayonnaise; 2 tbsp tomato ketchup; 1 tbsp yellow mustard; ¼ tsp garlic powder; 1 tbsp pickle juice; Pinch cayenne pepper

Mince your own beef for the juiciest slider patties this side of pattyville. We used brisket, but you can use any steak or beef you have in the fridge…you can even mix n’ match cuts. Wizz up our burger sauce with its sneaky pickle juice punch and slide into the burger party.

the Paradice™ 9

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1 hr total time

30 mins active time

Easy

Makes 8

Ingredients

Measurements:

For the slider

450 g beef brisket
not trimmed, cut into 2.5cm pieces
1 tsp coarse salt
Freshly ground black pepper
to season
¼ red onion
peeled
2 plum tomatoes
cored
2 pickles
8 slider brioche buns
Softened butter
to spread
1 tbsp olive oil
4 slices cheddar cheese
cut in half
Butterhead lettuce leaves

For the sauce

75 g Essential Mayonnaise
2 tbsp tomato ketchup
1 tbsp yellow mustard
¼ tsp garlic powder
1 tbsp pickle juice
Pinch cayenne pepper

Instructions

1
Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the beef and process until evenly minced. Add the salt and pepper and process until the beef is minced to your liking.
2
Remove the blade from the bowl. Divide the beef into 8 even portions and shape each portion into a 6cm patty.
3
Carefully, reassemble in the clean processor bowl the grey spindle and green S-blade. Add the onion and process until finely chopped, scraping down the side occasionally. Remove and set aside.
4
Assemble the processor with the grey spindle and orange adjustable slicer set on 4 in the bowl and slice the tomatoes. Remove and set aside.
5
Adjust the slicer to 2 and slice the pickles.
6
Remove the pickles from the bowl leaving 4 slices and any off cuts in the bowl. Set aside the nice slices. Carefully place the green S-blade on the spindle and process to chop the pickles.
7
Add all the sauce ingredients to the processor bowl and process until well combined, scraping down the side occasionally. Remove and set aside.
8
Split the brioche buns in half and spread with butter.
9
Place a large skillet or heavy-based frying pan over high heat. Add the oil, when hot add the patties and cook until golden brown. Turn and place the cheese on top of each patty. Continue cooking until the patties are cooked to your liking. Remove from the pan and wipe the pan clean.
10
Place the pan over medium heat and toast the buns, cut side down, in batches, until golden brown.
11
Spread a little sauce over the base of each bun. Top with lettuce, tomatoes, patties, pickles, more sauce and onion. Finish off with the bun top.