WHAT IS A SLIDER?
A Slider is a miniature Pattie, usually made from groundbeef in the same style as hamburgers, however many versions areavailable at Farmison & Co. We've been busy developing &expanding our range to include varied blended muscles, includingthe Fillet Blend Slider, The Short Rib Blend Slider & The Bone Marrow Slider alongside newcomers such as The Gourmet Chicken & Veal Slider Spiced with MalabarPepper & The Artisan Pork Slider.
They derive from the USA; the term simply means a smallsandwich, served hot in a bun around 5cm in diameter with a varietyof toppings, including cheese & relish.
Sliders are perfect for drinks parties, family gatheringsor a great way to try different flavour combinations at the sametime. 3 sliders per serving is generally recognised as the norm,though any amount can be consumed. Many restaurants& fast food outlets serve sliders whether it is as a snack topartner up with a chilled beer, or as a collection to enjoy as themain event.
HOW TO PREPARE AND COOK SLIDERS
Purist say they should only be served cooked over finelychopped onions & topped with pickles though today we serve themwith many different garnishes.
There is so many options to fill your slider bun with thelist are endless, which makes for such great fun!
FRY/GRILL/GRIDDLE/BBQ
- Remove your sliders out of the packaging & pat dryany excess moisture
- Preheat your griddle or heavy based frying pan until itsizzles when you add a drop of oil
- Lightly oil the patties with a little duck fat, lightolive oil or clarified butter
- Don't overcrowd the cooking base, a few sliders at atime
- This is now the time to season the beef with a littlenatural sea salt or a great alternative is to season with woodsmoked sea salt, just a little on each side whilst cooking, this isdone at the last minute to maximize the soft mouth feel of theslider
- Cook over high heat turning the sliders on both sides tocreate a rich, charred crust, reducing heat to medium to finishcooking
- Cook for 2 minutes each side, until firm to touch &thoroughly cooked, the core temperature of the slider should be68-70°C
- For the final minute of cooking add a knob of unsaltedbutter to the pan, when the butter starts to bubble, baste thesliders for a minute or so, simply spoon the melted butter overthem which will enhance both flavour & juiciness
- Leave to rest in a warm place for a minute or so beforeserving
MY FAVOURITE GARNISHES!
Start by frying the sliders in a smoking hot pan with somefinely chopped onions, filling the bun as they cook & simplytopping with sliced gherkin & a dollop of your favouriteketchup, my choice is Wilkins & Co Tomato ketchup.
Other toppings are mature cheese such as aged cheddar,blue cheese or even really well aged Gouda.
Relish can vary, try caramelised red onion jam, Koreanstyle Kimchi with hot chili sauce or a mustard slaw.
Crispy Pancetta, maple cured bacon, BBQ pulled brisket& pulled pork are all popular additions, mirroring the biggerversions as a burger.
CHEF'S TIPS
Be fully prepared prior to any cooking of the meat, asthey only take a few minutes.
Have all your garnishes to hand, so building the slidersis as simple as possible whilst entertaining.
Toasting the buns will not only keep the sliders hot forlonger, it will help them from going soggy.
Chopping the garnishes into smaller pieces will create amore rounded explosion of flavours as the whole slider may beconsumed in just two bites.
Same goes for cheese, grating before topping will speed upthe melting process, alternatively make a rich cheese sauce &keep warm ready to simply spoon over if your entertaining lots ofguests.
