Beef Sliders with Chicken Liver Pate and Peppercorn Sauce
Beef sliders with chicken liver pate and peppercorn sauce are the perfect party food. These mini burgers are packed with rich flavor and easy to eat, making them a crowd-pleaser for any occasion. The combination of juicy beef, savory pate, and creamy peppercorn sauce creates a harmonious balance that will leave your guests wanting more.
- 1 Tub Castle MacLellan Chicken Liver Pate
- 500 g Lean Mince Beef
- 1 Pack Mini Brioche Buns
- Iceberg Lettuce To Serve
- Cherry Tomatoes To Serve
- 1 tbsp Vegetable Oil For Frying
- 6 Shallots
- 10 g Peppercorns
- 400 g Reduced Fat crème fraiche
- Red Wine Vinegar
- Olive Oil
- Salt & Pepper To Taste
- 1 Large Egg Optional to mould the burgers together
Peel & slice shallots. Heat vegetable oil on a medium heat. Cook shallots for 3-4 mins or until soft.
Crush the peppercorns, add to the shallots with vinegar and water, and cook for 1 minute. Add the crème fraiche. Season to taste.
Slice the tomatoes and tear the lettuce.
Beat an egg and mix with the mince. Season the mix and assemble into 8 mini burgers.
Toast the bun and spread half a pot of Castle MacLellan Chicken Liver Pate on the base of each bun.
Put the lettuce on next and then the burger.
Pour over peppercorn sauce and top with tomatoes.
Top with the bun lid, secure with cocktail sticks if necessary and enjoy!