Now that polony and certain cold meats are taboo in South Africa, what will you put on your sarmies? Ag nooo, is right! Don’t worry Best Brioche Beef Sliders are here and perfect to make when wanting to impress the family, a crowd or for some decadent me time to catch up on that series you have been meaning to watch for the last month.
You don’t have to make your own buns but just so that you know it’s easy if you do! And you will notice I use a small oven dish in the example but this recipe makes 24 sliders – so have no fear (there is no polony here).
Let the brioche buns roll!
Brioche Bun Instructions:
- Pour the warm milk into your mixing bowl and sprinkle your yeast over. Cover it and let it stand for 10-15 minutes until the yeast is active and forming bubbles.
- In a separate bowl, mix the softened/melted butter with the sugar; until it is well-combined and light in colour.
- Add the 3 eggs one-by-one, to the butter. AND pour the egg white (from the yoke you will use later for the egg-wash) into the mix (I hate wasting).
- Then pour all of the ingredients used thus far into one mixing bowl with the flour, salt and mix either with the dough-hook attachment if you are #blessed enough to have a stand mixer (slow to medium speed for eight minutes). Otherwise, combine with a spoon and then use your hands to knead in the bowl. It’s sticky to start with but gets less sticky the more you work it.
- Once the dough has come together and is smooth, take a bit of oil and “wrap” the dough in a film of oil.
- Cover the bowl with tin foil, cling film or a clean dishcloth and place it in a warm area. If it is a cold day you can put the oven light on and pop the bowl into there.
- Once the dough has doubled in size (1-2 hours) tip the dough on a lightly floured surface; divide the dough in 24 buns for sliders or 12 for burger buns. Line a baking tray with a silicone mat/baking paper. Make round little dough balls and place them about 7.5 cm apart. Cover with a clean dishcloth and let them puff up again.
- Once the buns are pudgy/puffy… preheat the oven 200˚C.
- In the meanwhile, brush the egg wash and sprinkle the sesame seeds on. Do it in batches of three otherwise the buns dry and the sesame seeds don’t stick.
- Pop it in the middle of the oven, on the rack. Bake for 15-20 minutes or until the tops are golden brown.
- Allow to cool before you stack and pack with the filling.
Beef Filling Instructions:
- Pour 1 tsp. of beef stock in a bowl and combine with a cup of boiling water. Set aside.
- Melt 2 tbsps. (or more) of butter in a deep pan over a low – medium heat; fry the onion until caramelised. Add some butter if the onion needs it.
- In a big bowl, combine the mince, 4 tbsps. of beef stock, ½ tbsp of Worcestershire sauce, 1 tbsp. of white onion soup and salt and pepper to taste.
- Add this to the caramelised onion, and fry over a medium-high heat. Brown the beef and fold the onion into the mince as you stir. Strain any excess grease.
- Preheat the oven to 180˚ C. Spray non-stick spray in an ovenproof dish or sheet. Cut your brioche buns in half. Tightly pack the bottom half of the buns. To “patch up” the holes, cut the additional buns in half to fill the gaps.
- Evenly pack a cheese layer and then the beef filling on top of the bun bottoms.
- Cover the beef with more grated cheese.
- Finally, cover with the top of the buns.
- In a microwave-safe bowl, melt the butter with 2 tbsps. of beef stock. Add ½ tbsp. of Worcestershire sauce, and 1 tbsp. of white onion soup to the butter mix.
- Carefully, with a pastry brush, brush on this mix to the tops of the buns. Add more sesame seeds if you like and sprinkle the thyme and crushed garlic over.
- Bake the sliders until the top of the buns are toasty golden and the cheese melted.
And ta-da! Enjoy.
P.S. These sliders go really well with mint sauce.
Download the Best Brioche Beef Sliders Recipe Here
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