Steak Sliders With Shiitake Mushroom Duxelle And Blue Pepato Cheese

When you think of game day grub, what usually comes to mind is something handy, greasy and practically dripping with flavor. These mini-burgers are a definite homerun and will leave your viewing party guests roaring for more.

Ingredients:

750g ground beef

1 onion

4 cloves garlic

1/3 cup oyster sauce

4 sprigs thyme

1 dozen small pan de sal

8 shitake mushrooms

1 sprig rosemary

4 tomatoes

1 head ice lettuce

70g blue pepato cheese

4 tbsps olive oil

salt and black pepper

Directions:

1. Saute minced shitake mushrooms and 2 cloves minced garlic in 2 tbsps of oil. Season with salt, pepper, 2 sprigs thyme and rosemary. cooke for 7-8 minutes or until mushroom forms a pasty texture.

2. Combine ground beef, grated onion, 2 cloves of minced oyster sauce, 2 sprigs of thyms, salt and pepper. Mix well and taste flavor by frying a small piece.

3. Shape the burgers into balls slightly larger than golf balls and flatten to form patties. cook byrgers on a saute pan. for two minutes on 1 side. Flip over and finish in the oven for another 3 minutes.

4. Slice pan de sal length-wise in half. Season with salt, pepper and 2 tbsp of olive oil. Toast in the oven until brown. 

5. Slice tomatoes and lettuce. Form sliders by placing burgers, tomatoes, lettuce, cheese and ragout in between 2 slices of toasted pan de sal.