Wednesday, March 14, 2012

Tarragon Beef Sliders

Wrote a quick post on Tarragon Beef Sliders for Daily Life today. Nothing like a good burger to make the world a better place. For some reason, tarragon is severely underrated. It’s the herb that hung out at the library instead of sneaking ciggies out the back behind the shed with the fennel fronds, micro-herbs and other cool kids. French tarragon in particular is spectacular. The taste divine and unmistakable, and when freshly picked and finely chopped it is destined to be massaged into a bit of meat and eaten with abandon.  I’ve included recipes for the brioche rolls and spiced tomato relish here but you could easily replace these with store bought versions. Either way, these sliders are perfect Sunday afternoon backyard bbq fodder.

500g good quality beef mince
¼ cup French tarragon, finely chopped
1 clove garlic, crushed
1 brown onion, finely chopped
1 egg
2 tbsp breadcrumbs

Brioche rolls
1 tbsp caster sugar
1 tbsp milk
Pinch salt
1 2/3 cups plain flour, sifted
7g instant dried yeast
3 eggs
160g butter, softened at room temperature

Spicy tomato relish
3 tbsp olive oil
1 onion, finely chopped
250g cherry tomatoes
1/2 tbsp brown sugar
Tiny splash of fish sauce
Salt and pepper to season
To serve
Thinly sliced Gruyere cheese
Fresh avocado, sliced

If making the brioche, add the caster sugar, milk and a pinch of salt into a bowl and stir to combine and dissolve the sugar. Add the flour and yeast to a mixing bowl. Pulse using a food processor until combined. With the motor running on low, add the milk mixture. Add the eggs, one at a time until incorporated. Add the butter, spoonfuls at a time until well combined. Cover the bowl with plastic wrap and allow to rest for 45 minutes. Use your hands or a wooden spoon to knead/knock back the dough (it will be really sticky). Allow to rest for another 30 minutes. Line a 12-hole muffin pan with paper muffin cases. Beat the dough again quickly then divide into 12 pieces and, using your hands, roll into balls. Add a ball to each muffin case and cook on the bottom shelf of the oven for 12-15 minutes or until tops are golden.
For the spicy tomato sauce, heat oil in a saucepan over medium heat. Add the onion and sweat until translucent. Add the passata, cherry tomatoes, brown sugar and fish sauce and cook for 5 minutes. Lower heat, season generously with sea salt and freshly ground black pepper and simmer for 20 minutes or until sauce begins to thicken.
For the patties combine beef, tarragon, garlic, onion, egg and breadcrumbs in a bowl. Season with salt and freshly ground black pepper. Shape into 6-12 small hamburger patties and refrigerate for at least 15 minutes.
Heat a frying pan over medium heat. When hot, drizzle a little oil in the pan and cook the patties for 3 minutes each side for medium rare.
Slice the brioche rolls in half and place a hamburger between each half and top with Gruyere cheese, avocado and a dollop of tomato relish.

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