Mexican beef sliders with jalapeño salsa and avocado cream
Tasty beef sliders for entertaining
Serves
4
Prep Time
20 mins
Cook Time
15 mins
Get a kick from the jalapeño salsa on these beef sliders and is a perfect match for the avocado cream. Enjoy these with family and friends this summer season.
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ShareIngredients
600g Quality Mark beef mincei
1 garlic clove
crushed1 onioni
grated1 egg
lightly whisked¾ cup cooked or canned red kidney beans
2 Tbsp tomato paste
2 tsp dried oregano
2 tsp paprika
2 tsp ground cumin
1 tsp ground coriander
½ cup grated Parmesan cheese
1 avocado
mashed½ cup sour cream
Juice and zest of 1 lime
½ cucumber
chopped into 1.5cm chunks¾ cup fresh coriander
chopped1 small red onion
finely diced1 jalapeñoi
finely chopped
1 packet of white bread rolli
1 corn on the cobi
char-grilled and kernels stripped from cob1 Tbsp relish
Method
Place all the patty ingredients in a bowl, season and combine.
Shape into 8-12 small patties (or 5 large ones). Cover and refrigerate for 15 minutes.
Preheat a BBQ or frying pan to a medium heat. Brush the patties with a little oil on both sides before cooking.
The small slider patties will only need a few minutes on each side, turning once to brown both sides evenly, until cooked through. If you have 4 large patties this will take a bit longer.
Combine all ingredients, drizzle with a little oil and lime juice and season as required for Jalapeño Salsa.
Combine all the ingredients and season as required for Avocado Cream. You can add more lime juice to taste.
Spread avocado cream on the bottom bun and place the patty on top.
Spread a good amount of the Jalapeño Salsa on top, followed by the corn, then spread the relish on the top bun.
Press down gently and poke in the skewer to secure it.
Serve immediately.
Nutrition Information per Serving (366g)
This nutrition analysis is based on 5 serves and does not include the bread, corn or relish to serve.
