Kitfo Smash Sliders with Whipped Ayib

Method

1. Whipped ayib: whisk the ricotta hard for 1–2 minutes with some of the lemon juice and a little salt until light and creamy. Keep it in the fridge.

   Add in this stepAyib or ricotta 120 gLemon ¼Salt ⅛ tsp

2. Kale slaw: strip the kale from its stems and slice it very thinly; slice the red onion thinly too. Add the remaining lemon juice, the olive oil and a little salt, massage with your hands for 1 minute and leave for 10 min to soften.

   Add in this stepKale 60 gRed onion ¼Lemon ¼Extra virgin olive oil 2 tspSalt ⅛ tsp

3. Melt the ghee in a small pan over low heat, add the grated garlic and warm it for 1 min, then turn off the heat and stir in the mitmita to make the mitmita butter.

   Add in this stepGhee 25 gGarlic cloves 1Mitmita (or cayenne) 1 tsp

   low heat

4. Shape the beef into 60 g balls and keep them in the fridge (don't overwork the meat). Heat a 24 cm cast-iron or heavy pan, with no oil, over high heat for 2 min; just before cooking, sprinkle the balls with the remaining salt.

   Add in this stepGround beef (15–20% fat) 240 gSalt ¼ tsp

   high heat

5. Put the balls in the pan and press each one firmly with a wide spatula into a 1 cm-thick patty. Cook for 2 min until the edges are deeply browned, flip, brush with mitmita butter and cook for 1 min 30 sec more. There should be no pink in the middle (71 °C). Cook in 2 batch(es) so the pan is not crowded.

6. Split the buns and toast the cut sides in a pan over medium heat for 1 min until golden. Spread the bottom buns with whipped ayib, add a patty and some kale slaw, close with the tops and brush with a little leftover mitmita butter.

   Add in this stepSlider buns 4

   medium heat