500 gm Wagyu beef mince
1 minced garlic clove
1 tbs tomato paste
1 tbs Worcestershire sauce
Salt and freshly ground black pepper to season patties
8 slider buns
2 tbs crushed cumin seeds
200 gm red cabbage
2 large carrots
1 red apple
2 tbs vegetable oil
1 tbs white vinegar
1 tbs olive oil
½ tsp Dijon mustard
salt and pepper to season
500 gm sweet potato thinly sliced
2 tbs thyme leaves
2 tbs rosemary leaves
Extra virgin olive oil
Sea salt flakes
1. Pre heat the oven to 150 degrees.
2. Add the sweet potato, thyme, rosemary, extra virgin olive oil and sea salt in a bowl and mix well. Place mixture on a non-stick baking tray and bake for 30-40 minutes until the fries are crispy.
3. In a large mixing bowl place all of the burger patty ingredients and mix well.
4. Shape into 6 – 8 patties (depending on the size of your slider buns).
5. Heat a non-stick fry pan and add a dash of olive oil. When warm cook the patties on medium-high heat. Cook the patties for 4-6 minutes each side, depending on your preference. Remove from pan and keep warm until you are ready to assemble your slider.
6. Halve your slider buns. In order to maximize the Wagyu meat flavours, warm each bun in the leftover juices in the fry pan – with the inside of each bun being placed flat side down. You only need to warm the flat side for 20 seconds so the bun does not get soggy.
7. Thinly slice the red cabbage, carrots and apple into julienne strips. Place in a large bowl with crushed cumin seeds, vegetable oil, vinegar, olive oil, Dijon mustard and salt and pepper to season. Mix well.
8. Assemble the burger by placing a generous amount of the vegetable mix on the base of the burger followed by the Wagyu patty. Add a dollup of Goody Burger Sauce followed by some crunchy sweet potato fries. Place the top of the bun.