Ingredients

For the sliders

500g beef mince

1 teaspoon salt

1 teaspoon of black pepper

1 teaspoon garlic powder

Processed cheese slices

2 x Tomato’s

For the Chimmichurri

2 x garlic clove

1 red chilli

1 teaspoon of oregano

1 teaspoon red wine vinegar

Generous squeeze of lemon

25g pack of parsley

Olive oil

Method

Starting with the sliders, place the beef mince into a big bowl, add the salt, black pepper and garlic powder and mix through with your hands, smoothing out the mince.

Roll into patties into golf size balls and flatten the top slightly.

Pour a glug of olive oil into a frying pan, once it’s heated through place the patties in the pan flattening the tops with a spatula. After around 2 minutes flip them over and cook on the other for at least another 2 minutes (or until cooked through), then place your cheese slices on top of each patty until it’s melted. Remove from the pan to cool.

To make your chimichurri finely chop the parsley, chilli and and garlic and put into a bowl with the oregano. Add enough olive oil to coat and create texture, then add the lemon, red wine vinegar and a very generous sprinkle of sea salt to taste and mix together.

Slice your tomato.

Now to assemble… onto of each patty place a slice of tomato and a generous dollop of Chimmichurri – delicious! We held ours together with a bamboo skewer.