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Shawn was one of the best friend’s in television history.
#Tacos at @RosaMexicano. Feelin’ goooood. #food
Submitted to MasterChef by peegaw
So I got the list of the ingredients in the MasterChef at Home Mystery Box this week and they were: Ground beef, dill pickles, soy sauce, button mushrooms, russet potato, white rice, iceberg lettuce, blue cheese crumbles, peanuts, yellow mustard, sour cream and balsamic vinegar. This could have gone in a lot of different directions - sour cream gratin, cottage pie, a fusion larb? But in the end I settled with making some sliders, and while a burger version of these will undoubtedly earn itself a spot in thisiswhyyourefat.com, sliders are small enough to be just that indulgent without you wanting to crawl and hibernate after the meal.
BLUE CHEESE JUICY LUCY ROSTI SLIDERS (serves 4):
BLEU CHEESE JUICY LUCY PATTY:
- 1 1/2 lb ground beef
- 1 tablespoon soy sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1/4 lb blue cheese.
In a bowl, mix together the ground beef, soy sauce, sugar and black pepper. Mix until just incorporated. Divide into 3 portions. Take 2/3 and divide into 4 large balls. Divide the rest (1/3) of the mixture into 4 small balls.
Make an indentation into the large balls while spreading into a patty size of your choice. Fill the indentation with the blue cheese. Flatten the smaller balls, making them into lids, and place the lids on top of the cheese-filled patties. Pinch the seams, making sure there are no gaps. Refrigerate until needed. To cook, cook on a grill or skillet over medium high heat (about 2-3 minutes per side).
- 1 lb button mushroom, sliced
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 2 tablespoon balsamic vinegar
Heat butter and oil in a skillet and add in the mushroom. Stir every other minute until it starts to brown. Sprinkle the brown sugar and stir. Cook for 4 minutes until caramelized. Add in the vinegar and cook until the vinegar evaporates.
- 3 medium russet potatoes
- 5 tablespoons olive oil
- kosher salt
Grate the potatoes into matchsticks and gather in a clean tea towel. Squeeze as much water as you can.
Divide into 8 equal portions. Heat a large frying pan over medium heat and add two tablespoons of olive oil.
If you have it, place a metal chef’s ring inside the frying pan and fill with one portion of grated potatoes.Gently push down with a spoon. Remove the ring and repeat with remaining potatoes. If you don’t have a ring, add 1 tablespoon of flour and shape the potatoes into 8 patties.
Fry the rosti for 3-4 minutes on both sides until golden brown, adding more oil if needed.
Take a rosti and top with a few leaves of iceberg lettuce. Put the blue-cheese patty on top. Top with caramelized mushroom and sour cream. Take another rosti and lightly press on top of the whole thing. Use a toothpick to keep things in place if necessary.
One down, two to go.