Kiwi Burger Sliders

Beetroot and an egg on a burger? Yes, this is a classic Kiwi way! Tuck into these sliders while you watch the Springboks give the All Blacks a hiding.

Serves 12

INGREDIENTS

Burger Patties

• 500g pork mince
• 200g streaky bacon, finely chopped
• 2 garlic cloves, finely grated
• 1 tablespoon fresh ginger, finely grated
• 1 teaspoon salt and pepper
• ½ teaspoon nutmeg  
• ½ teaspoon ground coriander
• ½ teaspoon ground fennel seeds
• ½ teaspoon mustard powder
• 2 tablespoons olive oil

Burger Sauce

• 2 tablespoons mayonnaise
• 1 tablespoon tomato sauce
• 1 teaspoon mustard
• 2 big gherkins, finely chopped

To serve

• 12 slider rolls
• 12 medium eggs, fried and trimmed
• 12 slices of raw or pickled beetroot
• 12 baby gem lettuce leaves

METHOD

1. Add the pork mince, chopped bacon and garlic to a bowl. In a separate bowl, add the ginger, salt, pepper, nutmeg, coriander, fennel and mustard powder and mix to combine.
2. Add the spice mix to the mince; mix it together to incorporate but avoid overworking the mince. Divide the mixture into 12 equal-sized balls and loosely shape into small slider patties. Note: avoid overworking the mince – the patties should be lightly shaped, not overly compacted, as this will make your burgers tough and rubbery.
3. Heat a frying pan on high heat and add the olive oil. Fry the patties on one side until caramelised, then flip and repeat on the other side. Remove from the pan and set aside.
4. For the Burger Sauce, mix all the ingredients together, and set aside until ready to use.
5. Slice and butter the slider buns, then lightly pan fry to toast until golden.
6. Spread some burger sauce on the bottom half of the roll, then add lettuce and beetroot slices. Top with a pork slider patty and a fried egg, and drizzle some more burger sauce on top.
7. Serve the sliders with a side of crunchy fries.