Katie Quinn5 Comments

Mini beef + pork sliders with brioche buns

Katie Quinn5 Comments
Mini beef + pork sliders with brioche buns



2 tbsps olive oil
1 brown or white onion, very finely diced
2 large cloves garlic, minced
500g lean minced free-range beef
500g lean minced free-range pork
1 tbsp wholegrain mustard
1 tbsp tabasco or similar hot sauce
2 tbsp balsamic vinegar
2 tbsp salted capers, rinsed + finely chopped
1 long red chilli, seeds removed, finely chopped
1/4 tsp dried chilli flakes
1 tbsp finely chopped flat-leaf parsley
Sea salt + freshly ground black pepper


Lettuce leaves
Sliced cheese
Sliced onion
Tomato relish


200g unsalted butter, at room temperature
1 1/2 tbsp caster sugar
4 free-range eggs
600g strong white bread flour
1/2 tsp instant dried yeast
1 tsp fine salt
1 cup (250ml) whole milk, warmed lightly
1 tbsp low-fat milk
Handful sesame seeds


To make the brioche, beat together the butter, sugar and three of the eggs in a large mixing bowl. Add the flour, yeast and salt and stir to combine. Make a well in the center, then pour in the milk and bring together using your hands; the dough will be quite tacky but refrain from adding any extra flour. Cover the bowl with a damp tea towel and leave in a warm spot for 2 hours or until doubled in size. Punch your fist into the center of the risen dough, then knead it gently for a minute or two on a lightly floured worktop. Flour your hands and form twelve individual balls of dough, each just a little larger than a walnut. Place them on a floured baking tray and again cover with a damp tea towel. Leave to rise for another hour. Preheat the oven to 180 ̊C fan-forced. Mix the remaining egg with the extra tablespoon of milk, and brush the buns generously with this mixture, then sprinkle the tops with sesame seeds. Bake for 20–30 minutes or until golden brown and cooked through.

Heat 2 tablespoons of olive oil in a frying pan over medium heat, add the onion and fry gently for 3 minutes, then add the garlic and cook for a further 5 minutes until the onion is softened. Remove the pan from the heat and allow the onion to cool for 10 minutes. Meanwhile, place the beef, pork, mustard, Tabasco/hot sauce, balsamic vinegar, capers, chilli flakes, chilli, parsley, 1 teaspoon sea salt and some black pepper in a large mixing bowl and combine thoroughly using your hands. Add the cooled onion and garlic and
mix together.

Form the mixture into about 12 small individual patties ~ I use a 1/3 cup measure (4 tablespoons) for this. Place the patties on a baking tray and chill in the fridge for at least 2 hours, before cooking to your liking on a hot BBQ/chargrill pan or in a frying pan.

Serve the patties in the mini brioche buns with some lettuce, cheese, sliced onion and tomato relish. Secure with toothpicks and accompany with extra relish on the side if you like.