Cheeseburger Sliders with Corn on the Cob

Pre-heat Oven to 180C. Pick and wash lettuce leaves. Trim to fit in the bun. Slice tomato. Slice pickle. Remove the husk and silk from the corn cobs. Leave the corn cob whole or cut into pieces, your choice!

In a bowl, combine beef mince, garlic/onion powder, parmesan, salt and pepper. Using your hands, mix well and form into 9 even sized patties. Press a small indent into the middle of each one.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Place the corn in foil, dot with butter, season with salt and pepper and bake in the oven for 10-15 minutes.

Heat oil in pan over medium-high heat. Add patties and cook until no longer pink and just cooked through, 3-4 minutes per side. Add 1/2 a cheese slice to each patty just before removing from the pan. When the cheese has melted remove from pan and set aside to rest.

Cut the slider buns then arrange, cut sides up, in a single layer on a baking tray. Toast in the oven for 2¹⁄₂ minutes or until the edges are golden. Transfer to a clean, dry work surface.

Assemble the sliders: spread mayo on slider base and layer with lettuce, tomato, patty, and pickle slice, finishing with top half of the slider. Serve 3 mini sliders per person with corn cobs and any remaining salad ingredients on the side. Delish!

Pre-heat Oven to 180C. Pick and wash lettuce leaves. Trim to fit in the bun. Slice tomato. Slice pickle. Remove the husk and silk from the corn cobs. Leave the corn cob whole or cut into pieces, your choice!

In a bowl, combine beef mince, garlic/onion powder, parmesan, salt and pepper. Using your hands, mix well and form into 12 even sized patties. Press a small indent into the middle of each one.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Place the corn in foil, dot with butter, season with salt and pepper and bake in the oven for 10-15 minutes.

Heat oil in pan over medium-high heat. Add patties and cook until no longer pink and just cooked through, 3-4 minutes per side. Add 1/2 a cheese slice to each patty just before removing from the pan. When the cheese has melted remove from pan and set aside to rest.

Cut the slider buns then arrange, cut sides up, in a single layer on a baking tray. Toast in the oven for 2¹⁄₂ minutes or until the edges are golden. Transfer to a clean, dry work surface.

Assemble the sliders: spread mayo on slider base and layer with lettuce, tomato, patty, and pickle slice, finishing with top half of the slider. Serve 3 mini sliders per person with corn cobs and any remaining salad ingredients on the side. Delish!