Photo: Sorin Gheorghita
Tri-city sliders
80 ingredients
2 hr
Serves 4
openrecipes
Three of the world’s great cities, Los Angeles, Tokyo and London, inspire these sliders – mini-burgers that make great canapés or starters. For this recipe, you will need a siphon gun.
Estimated Nutrition (whole recipe, rough)
2317
Calories
110g
Protein
115g
Fat
207g
Carbs
Counts 26 of 50 ingredients — the other 24 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 26 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Avocado Oil | 1 tbsp (14g) | 124 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seaweed | not in our table | 0 |
| Water | not in our table | 0 |
| Katsuobushi | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Tea | not in our table | 0 |
| Seed | not in our table | 0 |
| Pectin | not in our table | 0 |
| Bean | not in our table | 0 |
| Coriander | not in our table | 0 |
| Yuzu | not in our table | 0 |
| Agar | not in our table | 0 |
| Monkfish | not in our table | 0 |
| Liver | not in our table | 0 |
| Green Tea | not in our table | 0 |
| Wasabi | not in our table | 0 |
| Daikon | not in our table | 0 |
| Shiso | not in our table | 0 |
| Caviar | not in our table | 0 |
| Roe | not in our table | 0 |
| Malt | not in our table | 0 |
| Asafoetida | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Chard | not in our table | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 sheet konbu seaweed
- 2 litres/3½ pints soft mineral water
- 80g/2¾oz katsuobushi flakes
- 1 tsp fast-action dried yeast
- 500g/1lb 2oz strong white bread
- ½ tsp sugar
- 25g/1oz butter
- ½ tsp salt
- 1 free-range egg
- 150ml/5fl oz water
- 100ml/3½fl oz beer
- 2 free-range egg
- 2 tbsp rice vinegar
- pinch white pepper
- pinch salt
- 100ml/3½fl oz rapeseed oil
- 5 tsp German smoked beer
- 1 tsp lapsang souchong tea
- 5 tsp water
- ½ green jalapeño pepper, seeds removed, finely sliced
- 2 limes
- 1 orange
- 30g/1oz sugar
- pinch powdered pectin
- pinch ground cinnamon
- 200g/7oz wagyu hanger steak
- smoked salt sea salt and freshly ground white pepper
- ½ very ripe avocado
- 30g/1oz cooked butter beans
- 50ml/2fl oz avocado oil
- ½ lime
- small pinch xanthan gum
- 4 leaves gem lettuce
- 1 shallot
- 4 sprigs fresh coriander
- 50ml/2fl oz dashi
- 50ml/2fl oz mirin
- 50ml/2fl oz pure yuzu juice
- 50ml/2fl oz soy sauce
- 2 tbsp agar flakes
- 200g/7oz monkfish liver, trimmed
- pinch white pepper
- pinch sea salt
- 100g/3½oz panko breadcrumbs
- 1 free-range egg
- , for frying rapeseed oil
- , for frying butter
- 1 tbsp umeboshi puree
- 2 tbsp Worcestershire sauce
- 1 tbsp caster sugar
- 4 tsp mayonnaise
- pinch matcha green tea
- ½ tsp wasabi
- small piece daikon
- small handful shiso cress
- 1 tsp sevruga caviar
- 2 tsp salmon roe
- 2 green shiso leaves, halved
- 1 apple
- ½ red onion
- 5 tsp English bitter
- 5 tsp malt vinegar
- 30g/1oz sugar
- small pinch pectin
- pinch salt
- pinch nutmeg
- 40g/1½oz mature Cheddar
- 100g/3½oz lean lamb mince
- ½ tsp garam masala
- small pinch asafoetida
- small pinch chilli powder
- pinch salt
- , for frying rapeseed oil
- 3cm/1¼in piece cucumber
- 3 leaves fresh mint
- 4 tsp mayonnaise
- 2 tsp plain Greek yoghurt
- baby chard
- fresh mint
- 30g/1oz rhubarb
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes