Three-cheese sliders with bacon biltong

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Francois Oberholster
These burgers may be small in stature but they’re big on flavour!

Makes 6 sliders

Preparation time: 30 minutes 

Cooking time: 8–10 minutes

  • 600g beef mince
  • 200ml fresh breadcrumbs
  • 15ml Worcestershire sauce 
  • 30ml chopped spring onions
  • 1 egg
  • 5ml Dijon mustard
  • oil for shallow-frying
  • 6 small slider buns 
  • butter and/or mayonnaise for spreading 
  • fresh rocket
  • 6 rashers of bacon biltong (optional)
  • 6 gherkins, sliced

FILLING 

  • 30ml medium-fat cream cheese 
  • 100g blue cheese, crumbled
  • 125ml grated mozzarella

RELISH

  • 15ml olive oil
  • 2 small red onions, sliced into thin rings
  • 2 garlic cloves, chopped
  • 1 green apple, cored and cubed 
  • 125ml red wine 
  • 60ml brown sugar
  • 30ml apple cider vinegar

1. Mix the three cheeses for the filling and shape them into 6 equal-sized balls; set aside. Next, mix the mince, breadcrumbs, Worcestershire sauce, spring onions, egg and mustard and season well with salt and pepper to taste.

2. Divide the meat into 6 equal portions and form the patties around the cheese balls. Flatten slightly and refrigerate to firm up while you make the relish.

3. Fry the red onion, garlic and apple in the olive oil for a few minutes until fragrant. Stir in the red wine and sugar and mix until all the sugar has dissolved. Simmer until thick and glossy. Finally, add the vinegar, season to taste with salt and pepper, and simmer for 1 more minute before removing from the heat.

4. Fry the patties in the pan in a little olive oil or over the coals until golden-brown and caramelised – this shouldn’t take longer than 4 minutes on one side, but cook them to your liking.

5. To assemble, cut the rolls open and dry-roast them in a pan; spread with butter then build your burgers with the rocket, bacon biltong, gherkins, patties and, of course, the red wine onion relish. Push a skewer through the top of each burger to hold everything together

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