Mini Slider Stack

Pesto Princess © Mini Burgers

Happy New Year #loyalroyals!

How are you feeling?

We hope it’s fresh, energized and ready to begin another year! Although we’re excited about everything that’s in store for us here at the Pesto Princess Palace, we have to admit that we’re struggling to let go of that holiday feeling. We had more time with our families. More freedom from compulsive Whatsapping. More beach sand in our shoes. More wild hair from windy walks.

This recipe – well it’s three recipes actually – for colourful and delicious baby burgers (aka sliders) introduces you to an unusual meat-free beetroot and quinoa patty recipe we discovered. Pick your favourite burger of the three or cook them all as the motivator to invite your good friends around if you’ve had a house full of family over the festive season.

We wish you a healthy, tasty, truly nourishing year.
HRH Kathleen


You will need

1 kg lean beef mince
1 medium onion, minced
2 tsp garlic, finely chopped
1½ tsp salt
1 tsp ground black pepper
Mature cheddar, 12 slices
Pesto Princess Red Pesto
12 mini burger rolls, toasted and buttered

Makes 12 mini burgers

How to

1. In a mixing bowl combine the beef mince, onion, garlic, salt and pepper. Mix thoroughly and form into patties.

2. Heat up a cast iron grill pan or thick bottomed frying pan until it begins to smoke. Cook the patties for two to three minutes on each side. In the last two minutes of cooking place a slice of mature cheddar on top of each patty and allow to melt.

3. Place each patty on top of a toasted, buttered bun and top with Pesto Princess Red Pepper Pesto and microgreens.

sliders 2


You will need

2 Tbsp olive oil
½ medium onion, minced
1 clove garlic, finely chopped
½ tsp chilli flakes
1 sprig fresh coriander
6 chicken fillets, butterflied then sliced in half to make 12 mini burger patties
5 Tbsp Pesto Princess Coriander & Chilli Pesto
5 Tbsp mayonnaise
12 mini burger rolls, toasted and buttered

Makes 12 mini burgers

How to

1. In a mixing bowl combine the olive oil, minced onion, garlic, chilli flakes and coriander. Marinate chicken pieces in this mixture for at least half an hour. If you’re able to plan ahead and can leave them in the marinade overnight, they’ll be all the more succulent.

2. Mix the Pesto Princess Coriander & Chilli Pesto and mayonnaise together and keep aside.

3. Cook the chicken in a hot grill pan until griddle marks are visible and the chicken is cooked through.

4. Top each toasted burger bun with a piece of chicken and a generous dollop of Coriander and Chilli Pesto mayonnaise, prettying up with some fresh coriander.

Sliders 4


You will need

2 cups beetroot, roasted and pureed
1 cup quinoa, cooked
1 Tbsp olive oil
1 egg
1 onion, finely diced
2 garlic cloves, crushed
2 Tbsp white breadcrumbs
1 Tbsp flax seeds
1 tsp coconut oil, melted
2 tsp lemon juice
¼ tsp cumin
1 tsp salt
Pesto Princess Hummus
12 mini burger rolls, toasted and buttered

Makes 12 mini burgers

How to

1. Pre-heat the oven to 180°C. Mix all the ingredients, except the hummus, in a mixing bowl until thoroughly combined.

2. Roll the mixture into patties with slightly wet hands and place on a greased or lined baking sheet.

3. Bake in the oven for 15 minutes a side. Place a patty on each toasted bun and top with hummus and microgreens.

Sliders 1

Recipe and food styling by Michelle Parkin.

Michael Olivier’s Choice

De Grendel Rose NVDe Grendel Rosé 2017

When choosing a wine to go with three different types of burgers, you need one which will happily match the beef, chicken and vegetarian options.

De Grendel Rosé 2017 is a great match – excellent full flavours, crisp and refreshing.

Looks like Bottled under screw cap, in a clear bottle with the elegant De Grendel livery. In the glass, a pale Japanese cherry blossom pink.

Smells like Generous floral whiffs like you are walking through a pear orchard. Undertow of candy fruit drops.

It tastes like Though a dry wine the entry is sweet-fruited. Full palate of fruit, chunky watermelon, dried cherries and crimson sultanas. Lovely crisp ending.

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