Meaty BBQ Sliders
WITH COLESLAW
Let’s be honest, weeknight dinners can feel like the bane of our existence. After a long day of playing human and slowly blinding ourselves with multiple blue screens, we sometimes just don’t have it in us to cook. Luckily, some dishes take very little kitchen gymnastics, can feed the whole squad, and will still leave you enough time to squeeze in at least three episodes of [insert pop culture reference] before bedtime. In fact, I’ll stake my entire (non-existent) reputation on this fact and prove it to you with these simple, sloppy, yet elegant BBQ sliders. (PS: If today really kicked your ass, I hereby give you permission to use store-bought, pre-chopped veggies. You have nothing to prove. You are enough).
Ingredients
Coleslaw
- 1 carrot (peeled and grated)
- 1 cup / ⅙ small white cabbage head (finely sliced, tightly packed)
- 1 cup / ⅙ small purple cabbage head (finely sliced, tightly packed)
- ½ cup of mayonnaise
- 1 tbsp mustard
- Juice ½ lemon
- Salt and pepper to taste
Pulled BBQ Filet
- 2 Thick-Cut Filets
- 2 tbsp olive oil
- ½ tsp salt
- ⅛ cracked black pepper
- ⅓ cup / 80 g BBQ sauce
To assemble
- 3-4 brioche buns
- Olive oil (for toasting bread)
SERVES 4 / 20 MINUTES
preparation
Coleslaw
- Grate the carrot, and thinly slice white and red cabbage.
- Combine mayo, mustard, lemon juice, salt, and pepper in a bowl, and whisk together.
- Add the carrot and cabbage to the bowl, and mix well.
Pulled BBQ Filet
- Pull the filets apart using your fingers or two forks.
- Heat olive oil in a non-stick pan over medium heat.
- Add pulled filets, and season with salt and pepper. Cook for 5-6 minutes, mixing to ensure even browning.
- Pour over the BBQ sauce, and mix well to coat. Cook for another minute, and remove from the heat.
Assembly
- Toast the brioche buns in a lightly oiled pan until golden brown.
- Build the sliders by adding pulled BBQ filets and coleslaw.