Chalmar Farm kitchen | BEEF SLIDERS WITH CRANBERRY CHUTNEY

BEEF SLIDERS WITH CRANBERRY CHUTNEY

Serves 10-12 | 20 Mins | Easy
Local is Lekker

Sliders are great. Not only do they look cool when you line them up for the perfect shot, but you can eat three of them and not feel guilty.

Sliders are the no-stress way to keep everyone happy. Just be sure to make an extra batch… sliders will go FAST.

What you’ll love: Quick and easy nibbles to offer for friends coming around to watch a game of rugby!

Ingredients:

  • What you will need:
  • 2 x 300g CHALMAR BEEF Sliders (12 Patties)
  • 30 ml Beef dripping or avocado oil
  • 12 Slices of Cheddar or brie
  • 12 Slider rolls
  • 30 ml Mayonnaise
  • Crisp lettuce leaves
  • 1 Red onion, thinly sliced
  • 60 ml Cranberry chutney

How to make the beef sliders with cranberry chutney:

Preheat the oven’s grill. Heat the dripping/oil in a large pan over a medium to high heat, and fry patties for 1 minute on each side or to preference.

Top each patty with sliced cheese, then place under the grill until the cheese has melted.

Top the bottom half of each roll with mayonnaise and lettuce and onion. Place a patty on top and then cover with the other half of the roll.

Chalmar Farm Kitchen advice:

These burger patties work just as well when cooked on the braai over medium-hot coals.

If you make your own patties, do not use lean mince for your recipe as the patties will be dry. The higher the fat content, the juicier the patty.

How to make the cranberry chutney:

What you will need:

375 ml Cranberries, dried
80 ml Balsamic vinegar
80 ml Water
60ml Brown sugar
5 ml Fresh chilli chopped
10 ml Fresh ginger grated

Place your cranberries in a small bowl and cover with boiling water. Let it steep for 10 to 15 minutes, and then strain the cranberries and discard the water.

In a medium-size pot over medium heat, add the cranberries, balsamic vinegar, water, brown sugar, chili and ginger.

Bring to a boil and then reduce the heat to a simmer. Simmer for 5-10 minutes or until the sauce has thickened. Season with salt and pepper.

Sterilise a glass jar with boiling water and transfer the chutney to the jar. Seal with lid while still hot.

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