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Beef and blue cheese sliders

Name: Beef and blue cheese sliders
Yield: 6
Ingredients: 500 g Beef mince (Main); ½ Onions, diced; 3 cloves Garlic, finely diced; 3 Tbsp Sweet chilli sauce; ¼ cup Breadcrumbs; 1 Egg; 2 Tbsp Tomato sauce; 2 tsp Worcestershire sauce; 1 tsp Ground paprika; 1 tsp Garlic powder; 5 drops Tabasco sauce, optional; ¼ cup Finely chopped parsley; 1 dash Olive oil, for cooking; 12 Slider buns; 12 Cornichons, optional; 1 Tbsp Butter; ½ Onions, finely diced; 3 cloves Garlic, finely diced; 250 g Cream cheese; 100 g Blue cheese (Main); 50 ml Cream; 1 Onion, sliced; 1 cup Milk; 1 Tbsp Garlic powder; 2 tsp Paprika; 1 dash Canola oil, for deep frying

for 6 people

Karena & Kasey Bird

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Here is our version of an American classic - a beef and blue cheese slider, inspired by our recent trip to LA.

500 g	Beef mince (Main)
½	Onions, diced
3 cloves	Garlic, finely diced
3 Tbsp	Sweet chilli sauce
¼ cup	Breadcrumbs
1	Egg
2 Tbsp	Tomato sauce
2 tsp	Worcestershire sauce
1 tsp	Ground paprika
1 tsp	Garlic powder
5 drops	Tabasco sauce, optional
¼ cup	Finely chopped parsley
1 dash	Olive oil, for cooking
12	Slider buns
12	Cornichons, optional

1 Tbsp	Butter
½	Onions, finely diced
3 cloves	Garlic, finely diced
250 g	Cream cheese
100 g	Blue cheese (Main)
50 ml	Cream

1	Onion, sliced
1 cup	Milk
1 Tbsp	Garlic powder
2 tsp	Paprika
1 dash	Canola oil, for deep frying

Preheat the oven to 100C. In a large bowl, mix the first 12 ingredients together for the patties and season with salt and pepper to taste.
Roll into golf-ball-sized balls and place on a tray lined with baking paper. Place in the fridge until ready to cook.
Heat the oil in a large fry pan over a medium heat. Add the meatballs in batches, pushing down into a patty shape about 1.5 cm thick. Fry the patties for 5 minutes on each side or until cooked through. Place cooked patties in the oven until all of the patties are cooked.
To make the sauce, in a saucepan over a medium heat, melt the butter and add the onion. Season and cook for 5 minutes or until softened.
Add garlic and cook for a further 2 minutes. Add the cream cheese and blue cheese and cook until both are melted. Add the cream and cook for a further 5 minutes over a low heat. Season to taste.
To make the crispy onions, soak the onion rings in milk for 20 minutes. Drain and toss in garlic powder and paprika.
In a deep saucepan, heat the oil to 175C and deep-fry the onions until golden and crispy. Remove and drain on paper towels. Season.
Slice the slider buns in half and lightly toast. Place a patty, a spoonful of the sauce and some crispy onions on to each bun. Top each with a cornichon skewered with a toothpick.