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Back to Recipes Home.

DELFT BLUE VEAL SLIDERS

Created By: Vanessa Ospina

 

DELFT BLUE VEAL SLIDERS

STUFFED WITH AN AVOCADO PUREÈ

ON HOME-MADE BUNS

LAYERED WITH A STEAM WHISTLE PILSNER ONION RING,

TOMATO SOUR CREAM &

JALAPEÑO BUTTER 

 

Procedure Order:

  1. Begin making the dough for the buns; procedure on page 3.  Only complete steps 1 – 5.
  2. While the dough is fermenting, complete both condiments: Tomato Sour Cream and Jalapeño butter; procedures on page 5.
  3. Continue with the onion rings, found on page 4, only completing steps 1 – 4.
  4. Form the buns; page 3, steps 6 – 7.
  5. Begin with the veal patties; procedure on page 6.  Cook the patties and keep covered in warm area until ready to assemble.
  6. Bake the buns; page 3, step 8.
  7. Remove Jalapeño Butter from refrigerator to soften for easier spread.
  8.  

Assembling the Sliders

  1. Cut buns in half using a serrated knife.
  2. On the bottom half of bun, spread a good amount of Jalapeño Butter.
  3. Top with a veal patty.
  4. Top that with an onion ring.
  5. On the top half of the bun, spread a good amount of Tomato Sour Cream.
  6. Using a colourful pick to hold the slider together.
  7. In a cold tall glass, pour Steam Whistle Pilsner.
  8. Eat up, Drink up and Enjoy!

 

Slider Buns Recipe

Procedure:

  1. Pour milk in a small saucepan and bring to a simmer over medium heat.  As soon as the milk simmers, remove from heat and stir in the shortening until melted.  Set aside to cool slightly about 105˚F (41˚C).
  2. Add the yeast to the warmed milk and mix until dissolved.
  3. Sift the remaining ingredients into the bowl of a stand mixer fitted with a dough hook attachment. 
  4. Add the milk mixture to the dry ingredients.  Mix on low speed until the dough comes away from the side of the bowl and begins to form a ball, about 1 minute.  Increase speed to medium low and mix until the dough is smooth and springy, about 4 minutes.
  5. Lightly oil a large mixing bowl, add the dough and turn to coat in oil.  Cover with a damp kitchen towel and let rise in a warm area about 80˚F (27˚C) until doubled in size about 1 hour.
  6. Punch down dough on a clean surface.  Divide dough into 19 pieces. Shape each piece into a smooth, round bun; cup your hand around the dough, press down very lightly and roll the dough against the work surface to form a bun. Keep the rest covered with the towel as you work.  Place buns on doubled-panned baking sheets, the top one lined with parchment paper and slightly flatten each bun.
  7. Preheat oven to 400˚F (205˚C) and set rack in the middle.  Set buns in warm area until slightly risen and puffy about 30 – 40 minutes.
  8. Bake in oven until golden brown, crusty and an internal temperature of 190˚F (88˚C) for about 15-17 minutes.  Remove from oven, transfer to a cooling rack and let cool for at least 10 minutes before assembling. 

Baked Onion Rings

Procedure:

  1. Preheat oven to 450˚F (232˚C). Line a baking sheet with parchment paper.
  2. Slice onions into ½ inch rings and separate rings from each other.
  3. In a small bowl, combine egg and milk along with some of the salt and pepper.  Place four and panko bread crumbs in two separate plates both with the remaining salt and pepper.
  4. Dredge the rings in this order: flour, egg mixture, panko bread crumbs; placing them on the baking sheet.
  5. Bake for 10 minutes then carefully flip the rings and continue baking for another 10 minutes. Remove from oven, transfer to cooling rack and let cool enough to handle.

 Tomato Sour Cream (for top bun)

Procedure:

  1. In a small saucepan, melt the butter.  Add the tomato and sweat on low heat for about 2 minutes then add the green onions, sour cream and parmesan cheese for another 2 minutes.
  2. Remove from heat then add the lemon and salt.
  3. Transfer into a ramekin and let cool before covering with plastic wrap and placing in refrigerator.

Jalapeño Butter (for bottom bun)

Procedure:

  1. In bowl of stand mixer fitted with a whip attachment, place in cubed butter.  Whip until smooth.
  2. In a small saucepan, pour in oil on medium low heat, sweat shallots for 1 minute, then add in jalapeño and sweat another minute, then stir in the brown sugar continuing to stir for another minute.  Remove from heat and let cool.
  3. Once cooled, add jalapeño mixture with the salt and pepper into the whipped butter and combine thoroughly.
  4. Transfer to ramekin and cover with plastic wrap.  Before assembly remove from refrigerator to easily spread on bun.

 

Delft Blue Veal Sliders Stuffed with an Avocado Filling

  1. In a small sauté pan, toast the cumin seeds until you can start to smell them. 
  2. In a food processor, mix together the avocado and toasted cumin seeds then add in the lemon juice to keep the green colour.  Transfer into ramekin, cover with plastic wrap and place in refrigerator until ready for use.
  3. Cut veal into cubes; using a meat grinder set on course grind, grind the veal into a large bowl.
  4. Continuing to use the grinder, insert the red onion wedges making sure to catch all the juices in the same bowl as the ground veal.
  5. Use a microplane to grate the garlic cloves into the same bowl.
  6. Combine the rest of the ingredients into the same bowl expect the olive oil.  Mix thoroughly.
  7. Portion out the veal into 16 balls.  Push a hole into the veal ball to insert ¼ tsp of the avocado mixture and form the ball into a patty about 1 inch thick; make the center of the patty thinner than the outer edge for even cooking.
  8. In a cast iron pan, pour in the oil on medium heat; cook the sliders 3 minutes on each side until the internal temperature is 160˚F (71˚C).


Ingredients

Slider Buns Recipe

Yields: 950 g (2 lbs 2 oz

Portions: 19 buns

Portion Size: 50 g (1.8 oz)

METRIC

IMPERIAL

INGREDIENTS

300 mL

1 ¼ c (10 fl oz)

Whole Milk

60 g

2 oz

Vegetable Shortening

14 g

2 ¼ tsp

Active Dry Yeast

520 g

1 lb 1 oz

Bread Flour

60 g

2 oz

Granulated Sugar

15 mL

1 tbs

Kosher Salt

Baked Onion Rings

Yields: 20 - 25 rings

METRIC

IMPERIAL

INGREDIENTS

2

2

Sweet White Onions, medium size

50 g

1

Egg

60 mL

¼ c (2 fl oz)

Milk

60 mL

¼ c (2 fl oz)

Steam Whistle Pilsner

113 g

4 oz

Flour

113 g

4 oz

Panko Bread Crumbs

15 mL

1 tbs

Kosher Salt

7.5 mL

½ tbs

Pepper

Tomato Sour Cream (for top bun)

Yields: 205 g (7 oz)

METRIC

IMPERIAL

INGREDIENTS

15 g

1 tbs (0.5 oz)

Butter

20 g

1 tbs+1 tsp (0.7 oz)

Green Onions, chopped

100 g

3.5 oz

Tomato, concassé

100 g

3.5 oz

Sour Cream

15 mL

1 tbs

Parmesan Cheese

1.25 mL

¼ tsp

Lemon Juice, freshly squeezed

1.25 mL

¼ tsp

Kosher Salt

Jalapeño Butter (for bottom bun)

Yields: 140 g (5 oz)

METRIC

IMPERIAL

INGREDIENTS

115 g

4 oz

Butter, unsalted, room temperature

15 mL

1 tbs (½ fl oz)

Olive Oil

20 g

1 tbs+1 tsp (0.7 oz)

Shallots, minced

40 g

2 tbs+2tsp (1.4 oz)

Jalapeño, ribbed, seeded, minced

2.5 g

½ tsp (0.07 oz)

Brown Sugar

3.75 mL

¾ tsp

Kosher Salt

1.25 mL

¼ tsp

Black Pepper, freshly ground

Delft Blue Veal Sliders Stuffed with an Avocado Filling

Yields: 880 g (1 lb 15 oz)

Portions: 16 sliders

Portion Size: 55 g (1.9oz)

METRIC

IMPERIAL

INGREDIENTS

85 g

3 oz

Avocado, peeled, pitted, diced

1 g

¼ tsp

Cumin seeds

1.25 mL

¼ tsp

Lemon Juice, freshly squeezed

454 g

1 lb

Delft Blue Veal, leg or shoulder cut

75 g

2.5 oz

Red Onion, cut into wedges

10 g

3

Garlic, cloves

22.5 mL

1 ½ tbs

Parsley, fresh flat leaf, chopped

7.5 mL

½ tbs

Oregano, dry

15 mL

1 tbs

Worcestershire Sauce

50 g

1

Egg

125 mL

½ c

Steam Whistle Pilsner

180 mL

¾ c

Bread Crumbs

1.25 mL

¼ tsp

Kosher Salt

1.25 mL

¼ tsp

Black Pepper, freshly ground

15 mL

1 tbs / ½ fl oz

Olive Oil