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Cheese Burger Sliders Recipe | Food Diaries | Chef Zarnak Sidhwa | Fast Food

Cheese Burger Sliders are easy to make and beautiful to serve. Treat your family with these and trust us, everyone will love you even more!

Cheese Burger Sliders:

Beef (ground) ½ kg
Oil 1 tbsp
Salt and pepper to taste
Onion (chopped) 1
Garlic (minced) 1 clove
Worcestershire sauce 1/2 tsp
Chili powder 1/4 tsp
Onion powder 1/2 tsp
Garlic powder 1/2 tsp
Brown sugar 1/2 tsp
Paprika 1 tbsp

For Seasoned Butter:
Butter (melted) 1/4 cup
Salt 1/2 tsp
Black pepper 1/2 tsp
Sesame seeds 2 tsp

For The Sliders:
Slider buns 12
Cheddar cheese 6 slices
Tomato (sliced) 1
Gherkins (sliced) 1 cup
Cheddar cheese (shredded) 1 cup

Marinate the ground beef with salt and pepper, Worcestershire sauce, chili powder, onion powder, garlic powder, brown sugar and paprika. Heat oil and add the onions and garlic. Add the ground beef. Break up the meat with a spoon. Cook for about 8-10 minutes, or until no longer pink. Remove from heat. For the seasoned butter, mix together the melted butter, salt, black pepper and sesame seeds. For the sliders, split your rolls in half, place the bottom half in a baking dish. Set the top half aside. Add cheese slices and then the cooked beef on the top. Top with diced pickles, tomatoes, shredded cheese, and the top half of the buns. Brush generously with seasoned butter then cover with foil. Bake at 180 degrees C for 15 minutes or until the cheese is bubbly. Remove foil, and bake for an additional 5 minutes until the tops of the sliders turn golden. Remove from oven, slice and serve.

Cloud Cake:

Ingredients For The Cake:
Fine caster sugar 1-1/2 cups
Flour 3/4 cup
Corn flour 1 tbsp
Egg whites 2 cups
Cream of tartar 2 tsp
Salt 1/2 tsp
Vanilla bean paste 1 tbsp

For The Frosting:
Cream cheese 8 oz
White chocolate (melted) 6 oz
Cream 2 cups
Vanilla essence 1 tbsp
Vanilla bean paste 1 tsp

Sift together half of the sugar and flour into a bowl. In the bowl of a stand bowl mixer fitted with the whisk attachment, beat egg whites, cream of tartar and salt until mixture holds soft peaks, 2 to 3 minutes. With the mixer still running, slowly pour in the remaining sugar and beat until mixture is glossy and holds stiff peaks. Beat in vanilla bean paste. Sift flour mixture in three additions into egg-white mixture, gently folding after each addition to incorporate. Scrape batter into a 10-inch angel food cake pan with a removable bottom and smooth the top with a spatula. Bake at 180 degrees C for 40 to 45 minutes, or until cake is deeply golden with a deep crack in the surface and a toothpick inserted into the center comes out with just a few moist crumbs. Invert the pan and let cool completely. Run a thin spatula along the sides and around the center of the cake to loosen from pan and transfer to a serving platter.
To make the frosting beat together cream cheese and white chocolate until smooth and creamy. In a separate bowl, whip toget

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