Kitchen Craft Episode 33: Burger sliders

For the mushroom sauce:

• 2 T olive oil
• 1 T butter
• 250 g portabellini mushrooms
• 2 cloves garlic, peeled and sliced
• A generous amount of freshly ground black pepper
• 1 rosemary sprig
• Salt, to taste
• 1 cup cream

For the burgers:

• Salt, to taste 
• 500 g lean beef mince
• 3 T canola oil
• 4 T Woolworths Smokey BBQ sauce 
• 100 g mature Cheddar
• Woolworths Burger Mayonnaise
• 4 Woolworths White Seeded Rolls, toasted in butter
• 4 pickles, thinly sliced 
• Pickled red onion, to serve
• 100 g herb salad mix

1. To make the mushroom sauce, heat the oil and butter in a pan over a medium heat. Tear the mushrooms and add to the pan. Brown well, then turn and toss in the pan to brown evenly. Once browned, add the garlic, pepper and rosemary, then pour in the cream and bring to a simmer. Season with salt, then reduce slightly. Set aside while preparing the burger. 
2. To make the burgers, sprinkle some salt over the mince, then shape into 4 equally sized balls. Heat the oil in a pan over high heat, add the meatballs and sear. Once the bases of the meatballs have browned well, smash them down using a spatula, holding them down for 10 seconds each time. 
3. Let the patties brown for a further 2 minutes. Turn over and sear the other side for 2 minutes. Add the BBQ sauce to the patties and top with the cheese. Allow the cheese to melt. 
4. Spread some burger mayo onto the buns, add sliced pickles, the patties and pickled red onion. Top with mushroom sauce, herb mix and the top half of the bun. Secure with a skewer. Enjoy with napkins – this one is saucy.

Feeling like a burger now?

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