- 200 grams grass-fed minced (ground) beef 7 oz
- 4 mini milk burger buns
- extra virgin olive oil for pan-frying
- 2 slice gruyère cheese cut in half
- 2 bacon rashers rind removed
- 2 tablespoons Whole-Egg Mayonnaise
- 2 cos (romaine) lettuce leaves cut in half to fit the burgers
- 2 tablespoons Onion Confit
- slice thin dill pickle gherkin
- good-quality barbecue sauce for drizzling
If possible, buy grass-fed burger meat for these sliders, as you will really taste the difference in quality. You’ll find milk buns in Asian bread shops.
- Preheat the oven to 180ºC (350ºF). Preheat the grill (broiler) to medium–high.
- Divide the beef into four equal portions and shape each one into a patty, flattening them to the same size as your burger buns.
- Heat a drizzle of olive oil in a frying pan over medium heat. Add the patties to the pan, season with salt and pepper, and cook on one side for 2 minutes. Turn the patties over, place the cheese slices on top and cook for a further 2 minutes. Remove from the pan and leave to rest for 2 minutes.
- Meanwhile, warm the burger buns in the oven for 3 minutes, and cook the bacon rashers under the grill.
- Cut the warm burger buns in half widthways.
- Cut the bacon rashers in half.
- Spread the mayonnaise on the base of each bun. Top with a piece of lettuce, then a burger patty. Add a dollop of onion confit, a bacon slice and dill pickle.
- Drizzle with barbecue sauce and top with the other half of the bun.
Makes 4 sliders