Ingredients

• 115g packet Deb Instant Mashed Potato With Onion
• 60g (1/2 cup) finely grated gruyere
• 150g (1 cup) self-raising flour
• 2 teaspoons Dijon mustard
• 60ml (1/4 cup) olive oil, plus extra, to oil hands
• 1 egg yolk, whisked with
• 1 tablespoon water, for eggwash
• 1 tablespoon sesame seeds
• 800g beef rump steaks, trimmed, cut into 2cm pieces (see note)
• 4 middle rashers rindless bacon, cut into 2cm pieces
• 120g (1 1/2 cups) very finely shredded savoy cabbage (see note)
• 2 tablespoons whole-egg mayonnaise
• 1 tablespoon finely chopped flat-leaf parsley
• 4 long sour gherkins, thinly sliced, plus 1 tablespoon finely chopped extra
• 7 large grape tomatoes, thinly sliced

Method

• Step 1 Preheat oven to 210C. Line a large oven tray with baking paper. To make buns, combine instant mashed potato, gruyere and flour in a bowl. Whisk mustard, 1 tablespoon oil and 220ml water in a small bowl, add to flour mixture, then stir to form a dough. Divide dough into 20, roll each portion into 3.5cm balls, then place on tray and flatten slightly. Brush with eggwash, then scatter with sesame seeds. Bake for 15 minutes or until golden and risen. Cool slightly, then cut in half horizontally.
• Step 2 Meanwhile, to make patties, process half the beef and bacon in a food processor until finely chopped. Transfer to a bowl. Repeat with remaining beef and bacon. Using oiled hands, shape mixture into 20 x 5cm patties.
• Step 3 To make coleslaw, combine cabbage, mayonnaise, parsley and finely chopped gherkins in a small bowl. Season with freshly ground black pepper.
• Step 4 To cook patties, heat 1 tablespoon oil in a large frying pan over high heat. Cook half the patties for 1 1/2 minutes each side for medium-rare or until cooked to your liking. Drain on paper towel. Repeat with remaining 1 tablespoon oil and patties. Season with salt and pepper.
• Step 5 To assemble, top each bun base with a little coleslaw, a pickle slice, a patty and 2 tomato slices. Top with lids and secure with toothpicks to serve.