3x 400g Orange Kumara (6 – 7cm diameter). Choose even sized kumara so the rounds replacing the bread are even in size
¼ c white wine vinegar
1 tbsp sugar
¼ c water
1 bay leaf
grind of black pepper
1 red onion, finely sliced
600 g beef mince
1 medium white onion, finely diced
2 sprigs fresh thyme, leaves removed
2 tsp salt
good grind of black pepper
small lettuce leaves
2 tbsp mayonnaise
Cut the kumara into 1 cm thick rounds. Place in a baking dish and toss with olive oil. Bake until just cooked. The kumara should still be slightly firm.
In a saucepan bring to the boil the vinegar, sugar, water, bay leaf and ground pepper. Pour over sliced red onions and leave to cool.
Mix the beef mince, onion, thyme, salt and pepper together, and form into 60 g patties.
Cook the patties in a frypan or on a barbecue until cooked through. Warm the kumara.
Place a small lettuce leaf on a kumara slice, followed by a cooked meat patty, a spoonful of chutney, a few pickled onions, and a drizzle of mayonnaise. Place another kumara slice on top, and skewer into place.
Makes 8 sliders