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masterchefonfox: Submitted to MasterChef by peegaw So I got the list of the ingredients in the MasterChef at Home Mystery Box this week and they were: Ground beef, dill pickles, soy sauce, button mushrooms, russet potato, white rice, iceberg lettuce, blue cheese crumbles, peanuts, yellow mustard, sour cream and balsamic vinegar. This could have gone in a lot of different directions - sour cream gratin, cottage pie, a fusion larb? But in the end I settled with making some sliders, and while a burger version of these will undoubtedly earn itself a spot in thisiswhyyourefat.com, sliders are small enough to be just that indulgent without you wanting to crawl and hibernate after the meal. BLUE CHEESE JUICY LUCY ROSTI SLIDERS (serves 4): BLEU CHEESE JUICY LUCY PATTY: 1 1/2 lb ground beef 1 tablespoon soy sauce  ¼ teaspoon sugar  ¼ teaspoon ground black pepper 1/4 lb blue cheese. In a bowl, mix together the ground beef, soy sauce, sugar and black pepper. Mix until just incorporated. Divide into 3 portions. Take 2/3 and divide into 4 large balls. Divide the rest (1/3) of the mixture into 4 small balls. Make an indentation into the large balls while spreading into a patty size of your choice. Fill the indentation with the blue cheese. Flatten the smaller balls, making them into lids, and place the lids on top of the cheese-filled patties. Pinch the seams, making sure there are no gaps. Refrigerate until needed. To cook, cook on a grill or skillet over medium high heat (about 2-3 minutes per side). CARAMELIZED MUSHROOM: 1 lb button mushroom, sliced 2 tablespoon olive oil 1 tablespoon butter 1 tablespoon brown sugar 2 tablespoon balsamic vinegar Heat butter and oil in a skillet and add in the mushroom. Stir every other minute until it starts to brown. Sprinkle the brown sugar and stir. Cook for 4 minutes until caramelized. Add in the vinegar and cook until the vinegar evaporates. POTATO ROSTI: 3