TURKEY & BACON SLIDERSServes: 8 AS A SNACK Prep Time: 20 MINUTES Cooking Time: 45 MINUTES
500g x Turkey mince
6 slices x smoked streaky bacon
500g x strong bread flour
7g x dried yeast
10g x salt
10g x caster sugar
320ml x warm water
2 x Tbls sesame seeds
1 x egg – beaten
2 x large gherkins – finely diced
1 x shallot – finely diced
2 x Tbls mayonaise
2 x Tbls ketchup
1 x Tbls Frenchie’s mustard
For the buns
In a large bowl mix together the flour, salt and sugar and make a well in the centre. In a measuring jug, mix together the warm water and yeast and leave for 5 minutes until bubbling slightly.
Add the yeasty water to the flour and stir to combine into a very
rough dough. In a mixer, or by hand, knead the dough for 5 minutes
or until smooth a slightly stretchy. Add a touch more water or flour
if it seems to dry or wet. Place the dough into a bowl and cover with
cling film. Leave the bowl somewhere warm to prove until it has
almost doubled in size.
On a lightly floured surface, tip out the dough and ‘knock back’ to get rid of the bubbles. Cut the dough into 24 even pieces and mould them into round balls. Space them out evenly on a lined oven tray, cover with a clean, damp tea towel and leave somewhere warm for 30 minutes to prove again.
Preheat your oven to 200c. Once the dough buns have proved, brush each one with beaten egg and sprinkle with the sesame seeds. Bake them in the
oven for 18-20 minutes until well browned and baked through. They should be browned on the bottom and feel ‘hollow’. Set aside on a cooling rack until required.
For the burgers
Mix together the turkey mince with a good pinch of sea salt and pepper. Ball the meat into 24 small balls and set aside until required.
For the bacon
Preheat your oven to 200c. Place the bacon onto a lined baking tray and bake for 10 minutes until just cooked. Remove the bacon from the oven and cool slightly. Cut each slice into 4 pieces and set aside until required.
For the relish
In a bowl, mix together the mayonnaise, ketchup, diced shallot, gherkin and mustard. Stir to combine. Add tobasco, Lea Perrins and a touch of salt to taste. Set aside until required.
Preheat your oven to 220c. On a lined oven tray, press each turkey ball into a flat disc and top each one with a piece of the pre-cooked bacon. Place the tray into the oven and cook for 5-6 minutes or until the bacon has crisped up and the turkey is cooked through. Cut each bun through the centre and top with the turkey and bacon burger. Top each burger with a spoon of burger relish and the top of the bun. Serve immediately!