Ingredients
Serves : 4 (makes 8 sliders)
For the Patties
- 500g Grass-fed Beef Mince
- 1 small Onion, finely grated
- 2 Garlic cloves, minced
- 1 tsp Smoked Paprika
- 1 tsp ground Cumin
- ½ tsp Chili Flakes (optional, for heat)
- 1 Egg Yolk
- Salt & pepper, to taste
For the "Buns"
- 2 large Sweet Potatoes, peeled & cut into 1.5 cm thick rounds
- 2 Tbsp Olive Oil
- Salt & pepper
For Spicy Aioli
- ½ cup Mayonnaise
- 1 Tbsp Sriracha (or more, to taste)
- 1 tsp Lemon Juice
- 1 Garlic clove, finely grated
Toppings
- Baby Spinach or rocket leaves
- Tomato slices
- Red Onion, thinly sliced
- Pickles (optional)
Instructions
- Preheat oven to 200 °C (400 °F). Toss sweet potato rounds with olive oil, salt, and pepper.
- Roast on a lined tray for 20–25 minutes, flipping halfway, until golden and tender but still holding shape. Set aside to cool slightly.
- In a bowl, mix beef mince, onion, garlic, paprika, cumin, chili flakes, egg yolk, salt, and pepper until just combined. Shape into 8 small patties (slider-sized).
- Heat a skillet or grill pan over medium-high. Sear patties 2–3 minutes per side, until cooked to your liking. Rest briefly.
- Stir mayonnaise, sriracha, lemon juice, and garlic together until smooth.
-
Use sweet potato rounds as “buns.” Layer with spinach, beef patty, tomato, onion, and a drizzle of spicy aioli. Top with another sweet potato slice. Secure with skewers if needed.
Recipe Inspiration here