Ingredients
  • 1 1/2 pounds ground sirloin
  • A handful flat-leaf parsley, finely chopped
  • 3 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced or grated
  • About 3 tablespoons grated onion
  • Salt and pepper
  • EVOO Extra Virgin Olive Oil, for liberal drizzling
  • 4 to 5 baby Yukon gold potatoes, very thinly sliced
  • About 1/4 to 1/3 cup whole milk
  • 6 ounces, about 3/4 to 1 cup, Stilton cheese crumbles
  • 2 tablespoons sour cream
  • 8 3-inch potato or brioche rolls or packaged slider buns
  • 1 bundle or package watercress or upland cress
Preparation

 

Combine meat with parsley, Worcestershire, garlic, onion grated over the bowl to catch the juices and lots of salt and pepper. Form 8 3-ounce patties, making them a little thinner at center for even cooking. Arrange them on a plate and drizzle with EVOO to coat.

 

Heat a cast-iron skillet or griddle pan over medium-high heat.

 

Heat a liberal drizzle of EVOO in a non-stick skillet over medium-high heat, just enough to coat the bottom. Add potatoes in a single layer and season with salt and pepper. Turn occasionally and cook until brown and crispy, 10-12 minutes.

 

In food processor, combine milk, cheese and sour cream. Process until a smooth, thick sauce forms. Add an extra splash of milk as necessary.

 

Cook burgers 6-9 minutes for medium-rare to medium-well, turning occasionally.

 

Serve sliders on rolls or buns topped with potatoes, watercress and thick sauce.