Blue Cheese Sliders
Ingredients
Makes 4
1 medium-sized sweet potato
30g butter
1 clove garlic, finely chopped
8 medium-sized closed cup portabello mushrooms
Pinch dried chilli
Salt and pepper
50g blue cheese cut into 4 slices
4 tbsp Tracklements Caramelised Onion Marmalade
½ a roasted red pepper cut into 4
Handful rocket leaves
4 small buns
How to make it
These blue cheese sliders are a little different to your average burger as they’re topped with a slice of sweet potato. Roasted red pepper and onion marmalade elevates this to the next level.
- Preheat the oven to 180°C/350°F/Gas Mark 4
- Roast the sweet potato in the oven for 25-30 mins then slice into 2cm thick rounds
- Preheat your grill on a medium setting
- Melt the butter in a small pan, add the garlic and remove from the heat
- Cut the stalks from the mushrooms and discard
- Place the mushrooms and 4 rounds of sweet potato on a foil-lined baking tray
- Brush with the melted garlic butter, sprinkle with the chilli and season with salt and pepper
- Grill for 6-8 mins or until the sweet potato is tinged golden brown round the edges
- Remove the sweet potato rounds from the tray and keep warm
- Top 4 of the mushrooms with the blue cheese
- Grill for a further 1 minute or until the blue cheese has melted slightly
- Top each blue cheese mushroom with a tbsp of the Caramelised Onion Marmalade
- Place the other mushrooms on top with the gills facing down onto the relish and cheese
- Lightly toast the buns
- Top each with some of the rocket, a piece of roasted red pepper, the cheesy mushrooms
- Add a sweet potato round, place the bun lids on top to serve
- To keep these cheese sliders in one piece, use a wooden burger stick
Recipe courtesy of Tracklements
