Pork Family friendly

Beef and pork sliders with chipotle ketchup

Name: Beef and pork sliders with chipotle ketchup
Prep time: 175 min
Cook time: 145 min
Total time: 320 min
Yield: 24
Ingredients: 6 slices prosciutto; Sunflower oil, to fry; 24 quail eggs (see note); Handful fresh lettuce leaves, roughly torn; 24 mini burger buns (see note), split, toasted; 1/2 cup (90g) cornichons (see note), finely chopped; 24 slices tasty cheese; 500g lean pork mince; 500g lean beef mince; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 tablespoon balsamic vinegar; 2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard; 5 Roma tomatoes, halved; 2 tablespoons olive oil; 1 tablespoon thyme leaves; 3 canned chipotle chillies in adobe sauce (see note), plus 1 tablespoon sauce; 1 teaspoon mustard powder; 1/3 cup (80ml) sherry vinegar; Juice of 1/2 lime; 1 tablespoon brown sugar

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2h 55m

2h 25m

Beef and pork sliders with chipotle ketchup

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

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

6 slices prosciutto
Sunflower oil, to fry
24 quail eggs (see note)
Handful fresh lettuce leaves, roughly torn
24 mini burger buns (see note), split, toasted
1/2 cup (90g) cornichons (see note), finely chopped
24 slices tasty cheese

Slider patties

500g lean pork mince
500g lean beef mince
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard

Chipotle ketchup

5 Roma tomatoes, halved
2 tablespoons olive oil
1 tablespoon thyme leaves
3 canned chipotle chillies in adobe sauce (see note), plus 1 tablespoon sauce
1 teaspoon mustard powder
1/3 cup (80ml) sherry vinegar
Juice of 1/2 lime
1 tablespoon brown sugar

Method

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, cheese, 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.