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Beef Sliders Recipe | BWS

Suds & Sliders: Easy Summer Eating & Drinking

Prep your Esky and fire up the grill, because summer’s here and so is our selection of the best brews for your next backyard soiree. Good beer goes down best with the right bite. So, impress your mates with our easy to make beef sliders with baby rocket, aioli and shoestring fries.

Crucial Barbie Brews

James Squire One Fifty Lashes

Convict James Squire was a lousy thief but the bloke could brew beer. This crisp, clean, cloudy pale ale has become a modern Aussie classic.

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Kirin Megumi

Is it beer o’clock yet? This excellent Japanese drop is light, crisp and drinkable with a pure, smooth taste and a rich, creamy head. It’s a lip-smacking, hot-day-cracking beauty.

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Hahn Super Dry

Whether you’re watching the kilos or prefer something lighter, this is low-carb perfection that doesn’t compromise on taste.

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Little Creatures Pale Ale

Hoppy, cleansing and brimming with flavour, this is what you want from a full-strength beer. And, unlike a dumped ex, its lingering bitterness is highly palatable.

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Backyard Beef Slider Recipe

Ingredients

  • 400g beef mince
  • 2 small eschallots, finely chopped
  • 3/4 cup panko breadcrumbs
  • 1 tbs wholegrain mustard
  • 1 tbs tomato sauce, plus extra to serve
  • 2 tbs coriander leaves, finely chopped
  • 2 tbs olive oil
  • 1 cup baby rocket leaves
  • 8 mini brioche buns (available in supermarkets), split
  • 8 baby cornichons, sliced
  • 1/2 small red onion, thinly sliced
  • 1/3 cup garlic aioli
  • Shoestring fries and tomato sauce, to serve

Method

  1. In a large bowl combine mince, eschallots, breadcrumbs, mustard, tomato sauce and coriander. Season. With wet hands divide mixture into 8 pieces and shape into patties.
  2. In a large, non-stick frying pan, heat half the oil over medium heat and cook half the patties for 2 to 3 minutes each side, or until browned and cooked through. Set aside on a plate loosely covered with foil. Repeat with remaining oil and patties.
  3. Place the baby rocket on the bottom halves of the buns. Top with patties, cornichons and onion. Spread the top halves of the buns with aioli and place on top of the onion. Secure with a toothpick, if desired. Serve with fries, tomato sauce and one of the beers below.
  • TIP: If you prefer, simply swap out the beef mince for chicken or turkey mince or grill some chicken tenderloins.

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