Beef & pork sliders with chipotle ketchup

Recipes / Meat

This home-made chipotle sauce will give your sliders extra zing.

Recipe «Beef & pork sliders with chipotle ketchup» presented in category Recipes / Meat, to prepare this dish you will need no more 2:25 minutes. To make this dish at home by prescription from the author sheff would need: 6 slices prosciutto, Sunflower oil, to fry, 24 quail eggs, Handful fresh lettuce leaves, roughly torn, 24 mini burger buns , split, toasted , 1/2 cup cornichons , finely chopped, 500g lean pork mince, 500g lean beef mince , 1 onion, finely chopped, 2 garlic cloves, finely chopped, 1 tbsp balsamic vinegar, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 5 Roma tomatoes, halved, 2 tbsp olive oil, 1 tbsp thyme leaves.

Ingredients:

  • 6 slices prosciutto 
  • Sunflower oil, to fry 
  • 24 quail eggs 
  • Handful fresh lettuce leaves, roughly torn 
  • 24 mini burger buns , split, toasted 
  • 1/2 cup cornichons , finely chopped 
  • 500g lean pork mince 
  • 500g lean beef mince 
  • 1 onion, finely chopped 
  • 2 garlic cloves, finely chopped 
  • 1 tbsp balsamic vinegar 
  • 2 tbsp Worcestershire sauce 
  • 1 tbsp Dijon mustard 
  • 5 Roma tomatoes, halved 
  • 2 tbsp olive oil 
  • 1 tbsp thyme leaves 
  • 3 canned chipotle chillies in adobe sauce , plus 1 tbsp sauce 
  • 1 tsp mustard powder 
  • 1/3 cup sherry vinegar 
  • Juice of 1/2 lime 

Instructions

  1. Line 2 baking trays with baking paper.
  2. For the patties, combine all ingredients in a large bowl, season and mix well to combine. Roll into 24 walnut-sized balls, then flatten slightly to form 1.5cm-thick patties. Place on lined baking trays, then cover and chill for 2-3 hours.
  3. Preheat the oven to 160°C.
  4. For the ketchup, place tomatoes, cut-side up, on a tray, then drizzle with oil and scatter with 2 teaspoons thyme leaves. Roast for 1 hour or until soft and caramelised. Cool slightly, then place in a food processor with the chipotle peppers, adobe sauce, mustard powder and remaining 2 teaspoons thyme leaves and whiz until smooth. Transfer to a saucepan over low heat. Add the sherry vinegar, lime juice, brown sugar and 1/2 cup (125ml) water, then season. Simmer, stirring occasionally, for 45 minutes or until thickened. Set aside to cool.
  5. Reduce the oven to 150°C.
  6. Cook prosciutto in a large non-stick frypan over medium-high heat for 2-3 minutes each side until crisp. Cool, then break into shards.
  7. Heat 1 tablespoon oil in the clean frypan over medium heat. In batches, cook patties, turning, for 8-10 minutes until cooked through, adding more oil as needed. Place on a baking tray and keep warm in the oven while you cook remaining patties.
  8. Add 1 tablespoon oil to the clean frypan. In batches, fry eggs for 2-3 minutes over medium heat, adding more oil as needed, until just cooked.
  9. To serve, arrange lettuce on the base of the buns, top with chipotle ketchup, a meat patty, some chopped cornichon, crisp prosciutto and a fried quail egg, then season. Finish each slider with the burger top and secure everything with a small skewer or toothpick.