Easy Melty Blue Cheese Beef Sliders To Feed A Crowd!
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 30 minutes
- 3 tablespoons kecap manis (sweet soy sauce)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon crushed garlic
- A few drops Tabasco sauce
- 600g/21.2ozs. beef* (a 50/50 mix of dry aged brisket and chuck, medium grind)
- 6 Scotch Rolls**
- 1/2 cup mayonnaise
- 1/4 teaspoon wasabi
- 6 slices Castello Burger Blue cheese slices
- 40g/1.41ozs. butter, melted
- 2 teaspoons white sesame seeds
- Dill pickles to serve
Not all butchers carry brisket, you can ring ahead to order it. I buy dry aged grass fed brisket and chuck steak and ask them to grind it to order. Note: supermarket beef releases more water while this beef didn't.
Scotch rolls are par baked rolls that are attached to each other which makes theme easy to cut and prep. They are super soft and fluffy. I found these at Brumby's bakery in Randwick.
Step 1 - Preheat oven to 200C/400F and have a baking dish that snugly fits the buns. Mix the kecap manis, black pepper, garlic and Tabasco together in a small bowl. Brush the base of the baking dish with the marinade. Then lay the ground beef on top and brush it on top with the sauce too. Bake for 20 minutes (this will cook them through, bake for less time if you want them pink in the centre).
Step 2 - Meanwhile slice the buns in half horizontally and mix the mayonnaise with the wasabi. When the beef is done, remove it from the baking dish and clean and dry the dish.
Step 3 - Lay down the bottom layer of the buns and add the beef. Spread with the mayonnaise and then lay the six slices of the Castello Burger Blue cheese slices. Grill until the cheese bubbles. Switch back to the oven at 200C/400F and add the burger buns. Brush with butter and sprinkle sesame seeds and then bake until golden, about 5 minutes. Serve with dill pickles.