Smoky Beef and Vegetable Sliders
Inspired by techniques from NYT Cooking.
A thick, tomato-based filling laden with vegetables and fragrant with smoked paprika and hints of vinegary heat, served in small soft rolls.
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Method
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Equipment
- large frying pan
- wooden spoon
- slotted spoon
- plate
- chopping board
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 384 kcal |
| Protein | 19.2 g |
| Carbohydrate | 42.4 g |
| of which sugars | 11 g |
| of which free sugars | 4.4 g |
| Fat | 15.5 g |
| of which saturates | 3.8 g |
| Fibre | 5.1 g |
| Salt | 4.93 g |
Protein per 100 kcal
5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Filling
- 30 ml extra-virgin olive oil
- 225 g lean beef mince
- 15 g fine sea salt or table salt about 2½ tsp in total — ½ tsp when browning the beef, 1½ tsp with the spices, ½ tsp to finish
- ½ tsp ground black pepper
- 1 medium onion, diced about 150 g
- 1 small red pepper, deseeded and diced
- 1 small carrot, peeled and diced
- 1 medium courgette, trimmed and diced
- 2 garlic cloves, finely chopped
- 1½ tsp hot smoked paprika
- 400 g tin chopped tomatoes
- 1 tbsp Worcestershire sauce
- 1½ tsp cider vinegar, or to taste
To serve
- 8 slider buns (about 6 cm), split
- 1
Brown. Heat 30 ml extra-virgin olive oil in a large frying pan over medium-high, add 225 g lean beef mince with ½ tsp salt and ½ tsp ground black pepper and cook, breaking it up, for about 5 min until browned; remove with a slotted spoon onto a plate.
- 2
Soften. Cook 1 diced medium onion, 1 diced small red pepper and 1 diced small peeled carrot in the same pan for 5-10 min until soft.
- 3
Spice. Stir in 1 diced medium courgette and 2 finely chopped garlic cloves, then add 1½ tsp salt and 1½ tsp hot smoked paprika.
- 4
Simmer. Pour in a 400 g tin of chopped tomatoes and 1 tbsp Worcestershire sauce, return the browned beef and simmer for about 10 min until thick and the beef is cooked through to 71 °C.
- 5
Season. Taste and adjust the seasoning with ½ tsp salt and 1½ tsp cider vinegar, adding more vinegar to taste if desired.
- 6
Serve. Spoon the filling generously onto slider bun bottoms and top with bun tops.
Storage
Leftovers keep chilled for 2 days; reheat until piping hot before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
