Mini Beef Sliders with Avo, Potato Wedges & Onion Rings

Bake Potato Wedges & Onion:

Preheat the oven to 200°C. Cut potatoes into evenly sized wedges. Peel onion and cut into thick rings. Place potato wedges and onion rings on a lined baking tray, drizzle with olive oil and season with salt and pepper. Cook in the oven for 20-25 minutes until tender.

Make Slider Patties:

In a bowl, combine beef mince, garlic/onion powder, parmesan, salt and pepper. Using your hands, mix well and form into 6 even sized patties. Press a small indent into the middle of each one.

Cook Patties:

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. Remove from pan and set aside to rest for about 5 minutes.

Prepare Remaining Ingredients:

Thinly slice pickle and tomato into rounds. Score avocado flesh and use a spoon to scoop into a small bowl. Mash avocado with a fork and season with with salt and pepper. Break baby cos leaves into smaller pieces with your hands.

Toast Slider Buns:

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.

You Plate It:

Assemble the sliders: spread mayo on slider base and layer with baby cos, tomato, pickle, patty, and onion rings, and top with smashed avocado, finishing with top half of the slider. Serve 3 mini sliders per person with potato wedges, onion rings and remaining salad ingredients on the side. Delish!