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Pulled beef sliders

Name: Pulled beef sliders
Cook time: 20 min
Yield: 4

Parmesan and herb dressed potato salad

Ready in around 20 mins

RECIPE FACT:

Sliders originated in the 1940s, when sailors in the U.S. Navy would refer to mini-burgers as “sliders” because of their extreme greasiness. In just one or two bites, the burger would just slide right down!

Nutritional Info:

Energy: 2274kj (543Kcal)
Protein: 42g
Carbohydrate: 64g
Fat: 12g
Contains: Gluten, Milk, Sulphites, Egg, Soy

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C (fan bake).
1. TO COOK THE POTATOES:

Place the steamed potatoes onto an oven tray lined with baking paper. Sprinkle over the potato herbs & spices and a drizzle of oil. Season with salt and pepper and toss to coat then cook in the preheated oven for 20 mins.
2. TO COOK THE BEEF:

Without separating the slider rolls, carefully slice across the rolls horizontally to create a top layer and bottom layer and place onto an oven tray lined with baking paper. Heat a drizzle of oil in a nonstick frying pan over a medium-high heat. When the pan is hot add the slow cooked beef and cook for 3-4 mins breaking up any large clumps with a spoon. Add the napolitana sauce and bring to a simmer then remove from the heat and season with salt and pepper.
3. TO MAKE THE SLIDER:

Spread ½ of the Parmesan and herb mayo onto the bottom layer of the slider buns. Top with the beef mixture and sprinkle with grated mozzarella. Top with the top later of rolls and brush lightly with a little olive oil and bake in the preheated oven for 3-4 mins.
4. TO MAKE THE POTATO SALAD:

Cut the cucumber and tomato into 1 cm cubes and place into a serving bowl. Add the potatoes when they are cooked and the remaining Parmesan and herb mayo, season with salt and pepper and toss.
TO SERVE:

Divide the beef and mozzarella sliders between plates and serve potato salad on the side.