Ingredients
Salsa
- 150g baby plum tomatoes, chopped (seeds included)
- 2 tsp extra virgin olive oil
- 2 tbsp finely chopped red onion
- ½ tsp finely chopped red chilli (if desired)
- 1 very small clove garlic, grated
- Salt & freshly ground black pepper
Beef sliders
- 125g lean minced beef (5% fat)
- Pinch garlic granules
- ½ tsp Dijon mustard
- 2 tsp finely chopped flat-leaf parsley
- Salt & freshly ground black pepper
- Splash of cider vinegar
To serve
- 4 brioche slider buns (see recipe)
Instructions
- Preheat the oven to 200°C/Gas 6. Place all the salsa ingredients into a bowl and mix well. Spread the mixture onto a non-stick roasting tray and cook for 25 minutes, until softened.
- Meanwhile, prepare the beef sliders by mixing together the mince, garlic, mustard and parsley with a generous pinch of seasoning in a bowl. Divide the mixture into 4 and shape into patties. Preheat a non-stick frying pan and dry-fry the sliders for 5 minutes, turning frequently, until well browned all over.
- Remove the salsa from the oven and stir in just a splash of cider vinegar. Add the browned sliders to the salsa and return to the oven for 5 minutes, or until cooked through.
- To serve, halve and lightly toast the buns. Add a beef slider and some salsa to each bun base, top with the lids and serve immediately.
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