Beef Sliders with Ranch Dip

and Fresh Vegetables

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Instructions

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1 Make dip

Chop the dill and chives. Peel and crush the garlic. In a bowl, combine the sour cream, mayonnaisedill, chivesgarlic (don't like the taste of raw garlic? Go easy!), onion powder and a pinch of salt. This is your ranch dip.

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2 Prep veggies

Peel the carrots and slice them into sticks. Rinse and dry the peppers, cucumbers and lettuce. Slice the peppers and cucumbers to sticks. Separate the lettuce leaves.

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3 Make patties

Add the beef mince to a bowl. Season generously with salt and pepper. With clean hands, knead until tender. Shape into patties (matching the number of buns).

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4 Fry onion

Peel the onion and slice it into thin rings. Heat a pan over a medium-high heat with a drizzle of oil. Add the onion rings and fry for 5-7 min or until lightly browned and softened. Season with a pinch of salt and pepper. Transfer to a plate and cover to keep warm.

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5 Fry patties

Return the pan to a medium heat with another drizzle of oil. Add the patties and fry for 2-3 min on each side until cooked through but juicy. Keep warm.

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6 Serve

Split the burger buns (toast them briefly on the inside if you like, but be careful not to burn them). Load them with lettuce leaves, beef patties and fried onion. Serve the sliders with the vegetable sticks and the ranch dip on the side.

Tips for fussy eaters

Leave the garlic and dill out from the ranch dip. Add ketchup and cheese into their sliders.

Pro tip

Prepare the ranch dip in advance so that the flavours have time to develop.

A perfect family dinner. Eating with your hands is encouraged!

Cooking Time: 30 min

Cals 851 · Prot 45 · Carbs 48 · Fat 57

Ingredients

Number of people

Sliders

Beef mince 350 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp
Slider buns 6 Piece
Brown onion 1 Piece

Veggies

Carrot 2 Piece
Yellow pepper 1 Piece
Cucumber 1 Piece
Baby gem lettuce 1 Piece

Sauce

Fresh dill 15 Grams
Fresh chives 15 Grams
Garlic cloves 1 Piece
Sour cream 60 Grams
Mayonnaise 50 Grams
Onion powder 2 Grams
Salt 0.5 Tsp

A perfect family dinner. Eating with your hands is encouraged!

Cooking Time: 30 min

Cals 851 · Prot 45 · Carbs 48 · Fat 57

Instructions

photo

1 Make dip

Chop the dill and chives. Peel and crush the garlic. In a bowl, combine the sour cream, mayonnaisedill, chivesgarlic (don't like the taste of raw garlic? Go easy!), onion powder and a pinch of salt. This is your ranch dip.

photo

2 Prep veggies

Peel the carrots and slice them into sticks. Rinse and dry the peppers, cucumbers and lettuce. Slice the peppers and cucumbers to sticks. Separate the lettuce leaves.

photo

3 Make patties

Add the beef mince to a bowl. Season generously with salt and pepper. With clean hands, knead until tender. Shape into patties (matching the number of buns).

photo

4 Fry onion

Peel the onion and slice it into thin rings. Heat a pan over a medium-high heat with a drizzle of oil. Add the onion rings and fry for 5-7 min or until lightly browned and softened. Season with a pinch of salt and pepper. Transfer to a plate and cover to keep warm.

photo

5 Fry patties

Return the pan to a medium heat with another drizzle of oil. Add the patties and fry for 2-3 min on each side until cooked through but juicy. Keep warm.

photo

6 Serve

Split the burger buns (toast them briefly on the inside if you like, but be careful not to burn them). Load them with lettuce leaves, beef patties and fried onion. Serve the sliders with the vegetable sticks and the ranch dip on the side.

Tips for fussy eaters

Leave the garlic and dill out from the ranch dip. Add ketchup and cheese into their sliders.

Pro tip

Prepare the ranch dip in advance so that the flavours have time to develop.

Ingredients

Number of people

Sliders

Beef mince 350 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp
Slider buns 6 Piece
Brown onion 1 Piece

Veggies

Carrot 2 Piece
Yellow pepper 1 Piece
Cucumber 1 Piece
Baby gem lettuce 1 Piece

Sauce

Fresh dill 15 Grams
Fresh chives 15 Grams
Garlic cloves 1 Piece
Sour cream 60 Grams
Mayonnaise 50 Grams
Onion powder 2 Grams
Salt 0.5 Tsp
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