2 Cups of Plain White Flour
1 Cup Water
50gr. Butter, melted
7gr. Instant Yeast
Pinch of Salt
1 Egg for brushing
500gr. Lamb Mince
3 Spring Onions, chopped
2Tbsp. Coriander Leaves, chopped
1Tbsp. Mint Leaves, roughly chopped
2 Green Chillies, chopped
½ Cup Bread Crumbs, toasted
2cm. Fresh Ginger, peeled & grated
2 Cloves of Garlic, grated
Salt to taste
Mashed Avocado to serve
To make the buns, pour the flour into a mixing bowl and add the salt & yeast. Slowly add the water and the melted butter, stirring to bring the dough together.
Tip the dough out onto a floured surface and knead for about 5 minutes until the dough is smooth and elastic. Place the dough back into the mixing bowl and cover with cling film. Set aside to proof for about 40 minutes or until double in size.
Once doubled in size, knock the dough back and divide into equal portions (+-55gr each) and shape into round balls. Place them on an oven tray lined with baking paper. Cover and allow to proof for about 20 minutes or until well risen.
Gently brush the buns with the egg and sprinkle with some pepper and/or salt flakes.
Place the buns in a pre-heated oven of 200ºC and bake for 25 minutes or until golden. Remove from the oven and allow to cool.
To make the patties, place the mince into a mixing bowl and add the chopped spring onions, coriander, mint, garlic, ginger, chilli, bread crumbs & egg. Mix well with your hands and season with salt and pepper.
Shape the meat mixture into small flat disks of about 60gr. each. Cover and keep aside until needed.
Once you are ready to serve the sliders start by heating a non-stick frying pan over medium high heat, add a drizzle of oil to the pan and carefully add the lamb patties. Cook for about a minute on each side or until the desired doneness. Remove them from the pan and drain on kitchen paper.
Slice the buns in half and spread with your choice of condiment and sliced tomato. Top the bottom half of the bun with a lamb patty, spoon some mashed avocado over the lamb, replace the top part of the bun and serve.