Beef sliders with sweet potato chips

A different way to do ‘burger and chips’. These are three-bite burgers… kids eat them plain and adults can spice them up with onions, dill pickles and hot chilli sauce.

INGREDIENTS

2 tablespoons vegetable oil

500g minced beef

8 small dinner rolls, cut in half

8 slices cheddar

salt and freshly ground black pepper

tomato sauce, to serve

mustard, to serve

mayonnaise, to serve

SWEET POTATO CHIPS

30g panko crumbs

1 teaspoon ground cumin

1 teaspoon sweet paprika

1 tablespoon olive oil

salt

1 large egg white

2 sweet potatoes, cut into 1 cm sticks

INGREDIENTS FOR ADULTS

1 tablespoon vegetable oil

1 brown onion, sliced

dill pickles, to serve

hot chilli sauce

METHOD

Preheat the oven to 180°C.

For the chips, combine all the ingredients except the egg white and sweet potato in a bowl. In a separate bowl, whisk the egg white until fluffy then add the sweet potato. Mix through the panko crumbs until the chips are well coated. Spread out on a baking tray lined with baking paper and cook for 10 minutes. Turn the chips and cook for a further 15 minutes, or until the potato is tender and the crumbs crisp.

To prepare the burgers, divide the vegetable oil between two frying pans over a medium–high heat. Form the mince into 8 equal-sized balls. Put 4 balls into each pan and squish them down flat to form patties. Fry for 2 minutes, then flip. Add a slice of cheese and the top of a bun to each patty. Cover the pan and cook for 2 minutes, or until the cheese has melted.

DISH ONE

Slide the kids’ burgers out of the pan onto the bottom halves of the buns, and serve with the sweet potato chips and condiments.

DISH TWO

While the burgers are cooking, heat 1 tablespoon of oil in a frying pan over a medium heat. Sauté the onion until nicely caramelised, about 3–4 minutes.

Assemble the adults’ burgers and serve with the condiments, dill pickles, hot chilli sauce and the caramelised onions.

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