Ingredients
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200 g Grass-Fed Minced (ground) Beef
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4 Mini Milk Burger Bun
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Extra Virgin Oilfor pan-frying
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Bacon Rashersrind removed
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2 tablespoons Whole-Egg Mayonnaise
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2 cos (romaine) Lettuce Leavescut in half to fit the burgers
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2 tablespoons Onion Confit
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4 slices Thin Dill Pickle Gherkin
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Barbecue SauceGood quality for drizzling
Directions
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.
Steps
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1
Done
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Preheat the oven to 180ºC (350ºF). Preheat the grill (broiler) to medium–high. |
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2
Done
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Divide the beef into four equal portions and shape each one into a patty, flattening them to the same size as your burger buns. |
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3
Done
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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. |
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4
Done
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Meanwhile, warm the burger buns in the oven for 3 minutes, and cook the bacon rashers under the grill. |
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5
Done
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To Serve1. Cut the warm burger buns in half widthways. |
