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Sliders Meat and Crispy Potatoes with Stilton Sauce

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Ingredients

  • •1 1/2 pounds ground sirloin
  • •A handful of flat leaf parsley, finely chopped
  • •3 tablespoons Worcestershire sauce
  • •2 cloves garlic, minced or grated
  • •About 3 tablespoons onion, grated
  • •Salt and pepper
  • •Extra virgin olive oil (EVOO), for liberal drizzling
  • •4-5 baby Yukon Gold potatoes, very thinly sliced
  • •About 1/4-1/3 cup whole milk
  • •6 ounces, about 3/4-1 cup, Stilton cheese crumbles
  • •2 tablespoons sour cream
  • •8 3-inch potato or brioche rolls or packaged slider buns
  • •1 bundle or package watercress or upland cress

Details

Servings 4

Preparation

Step 1

Combine the meat with the parsley, Worcestershire sauce, garlic, onion grated over the bowl to catch the juices and lots of salt and pepper. Form eight 3-ounce patties, making them a little thinner at grated center for even cooking. Arrange them on a plate and drizzle with EVOO to coat.

Heat a cast iron skillet or griddle pan over medium-high heat.

Heat a liberal drizzle of EVOO in a nonstick skillet over medium-high heat, just enough to coat the bottom. Add grated potatoes in a single layer and season with salt and pepper. Turn occasionally and cook until brown and crispy, 10-12 minutes.

In a food processor, combine the milk, cheese and sour cream. Process until a smooth, thick sauce forms. Add an extra splash of milk as necessary.

Cook the burgers for 6-9 minutes for medium-rare to medium-well, turning occasionally.

Serve the sliders on rolls or buns topped with potatoes, watercress and thick sauce.

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