Cheeseburger Sliders

Ingredients

Beef patties:

300g minced beef         

1 egg, beaten

1 clove garlic, crushed

½ Tbsp fresh rosemary, chopped

1/4c fresh breadcrumbs

2 Tbsp milk

2 Tbsp Worcester sauce

Salt and pepper

1 Tbsp olive oil

Westgold Butter for basting

6-8 slider buns, halved

Gherkin slices

6-8 thick slices Edam cheese

1 red onion, finely sliced

Baby salad leaves

Westgold Butter to spread

Gherkin mustard butter sauce:

1 egg yolk

2 gherkins (25g) chopped

1 tsp American mild mustard

2 Tbsp ketchup

75g Westgold Unsalted Butter

1 tsp grainy mustard

Salt and pepper

Method

To make the patties:

In a medium bowl combine the fresh breadcrumbs and milk and allow to soak for a minute.

Add the mince, garlic, egg, rosemary, Worcester sauce and season. Mix until well combined.

Wet your hands and shape the mixture into 6-8 patties to match the size of the buns.

Heat a large heavy based frypan and heat the oil. Add the patties and cook on a medium heat for 2-3 minutes. Turn the patties over, add a few knobs of Westgold Butter and use a spoon to baste the patties in butter.

Put the slices of cheese on top of the patties and cook for 2-3 minutes. Remove from the pan and keep warm.

To make the gherkin butter sauce:

Choose a small jar that your stick blender can fit in.

Into the jar add the egg yolk, mild mustard, gherkins and ketchup.

Melt the Westgold Butter until it’s hot and bubbling.

Pour into the jar and quickly blitz everything together to make a smooth sauce. Stir in the grainy mustard and season.

To assemble the sliders:

Spread the buns with Westgold Butter.

Add the patties to the bottom of the bun and top with onion rings and salad leaves.

Spoon over the gherkin butter sauce and secure the top bun on with a skewer.

Serve immediately with extra gherkin butter sauce to the side.