Kumara Sliders

3x 400g Orange Kumara (6 – 7cm  diameter). Choose even sized kumara so the rounds replacing the bread are even in size

olive oil


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

spicy chutney

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