Beef sliders stuffed with blue cheese and bacon PICTURE: Aart Verrips
Alix Verrips has cooked on yachts, mansions and everywhere you can expect the 1% to live.  Cooking for the wealthy, has given her so many great recipes, that she decided to share them with the world in her book, Brunch Across 11 Countries.

Beef sliders stuffed with blue cheese and bacon

250 g blue cheese, crumbled
1 packet streaky bacon
1 kg beef mince
1 small red onion, peeled
5 ml English mustard powder
5 ml salt
5 ml freshly ground black
5 ml ground coriander
12 small brioche buns
30 ml Clarified Butter or ghee
250 ml loosely packed wild
rocket (optional)
12 slices tomato (optional)
45 ml olive oil
12 quail’s eggs

Place the crumbled blue cheese in the freezer, as it’s easier to handle when it’s not too soft.
Preheat the oven to 200 °C and cook the bacon on a baking tray for 20 minutes or until crispy. 
Drain on paper towels and chop coarsely.
Place the beef mince into a large mixing bowl and fluff with a fork.
Using a cheese grater, grate the red onion into the beef.
Add the mustard powder, seasoning and ground coriander and mix with a fork, trying not to overmix.
Using a small measuring cup, or the lid of a jar lined with plastic wrap, press some of the mince mixture into the sides creating a cavity.
Fill the cavity with a teaspoon of blue cheese crumbs and some bacon.
Place a flat disk of mince on the cavity and cover it, forming a stuffed slider patty. 
Remove the pattie from the cup or lid and keep covered.
Repeat with the rest of the mince and fi lling until you have 12 uniform patties.
Slice the buns in half and brush the insides with the clarified butter or ghee. 
Toast, butter side down, in a pan or on a medium-hot grill. 
Put some rocket leaves topped with a slice of tomato on the bottom bun.
Brush the outside of the patties with some olive oil and grill on a medium hot  fire for 3–5 minutes per side. 
Fry the quail’s eggs, sunny side up, in the remaining olive oil.
When the patties are ready, place them on the buns and top with a fried quail’s egg. 
Place the other half of the bun slightly to the side, taking care not to puncture the yolk.

I normally skewer the whole slider with a toothpick garnished with a little  cornichon (mini pickled gherkin) or a Peppadew pepper.

Recipe from Brunch Across 11 Countries by Alix Verrips.The book is available for R339 on Click here to purchase