Preheat the oven to 100C. In a large bowl, mix the first 12 ingredients together for the patties and season with salt and pepper to taste.
Roll into golf-ball-sized balls and place on a tray lined with baking paper. Place in the fridge until ready to cook.
Heat the oil in a large fry pan over a medium heat. Add the meatballs in batches, pushing down into a patty shape about 1.5 cm thick. Fry the patties for 5 minutes on each side or until cooked through. Place cooked patties in the oven until all of the patties are cooked.
To make the sauce, in a saucepan over a medium heat, melt the butter and add the onion. Season and cook for 5 minutes or until softened.
Add garlic and cook for a further 2 minutes. Add the cream cheese and blue cheese and cook until both are melted. Add the cream and cook for a further 5 minutes over a low heat. Season to taste.
To make the crispy onions, soak the onion rings in milk for 20 minutes. Drain and toss in garlic powder and paprika.
In a deep saucepan, heat the oil to 175C and deep-fry the onions until golden and crispy. Remove and drain on paper towels. Season.
Slice the slider buns in half and lightly toast. Place a patty, a spoonful of the sauce and some crispy onions on to each bun. Top each with a cornichon skewered with a toothpick.
More classic American recipes from Karena and Kasey
Comments
EmmaRDS27
added 372 days agoI made only the blue cheese sauce part of this, but it was delicious, does nyone know if it can be frozen as I made too much!
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