Sliders Meat and Crispy Potatoes with Stilton Sauce
By sassy47
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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