Slide your tastebuds over these beefy buns
Makes 4 sliders
INGREDIENTS: ◗ 200g grass-fed minced beef ◗ 4 mini milk burger buns ◗ extra virgin olive oil, for pan-frying ◗ 2 slices gruyère cheese, cut in half ◗ 2 bacon rashers, rind removed ◗ 2 tbs whole-egg mayonnaise ◗ 2 cos lettuce leaves, cut in half to fit the burgers ◗ 2 tbs onion confit (see below) ◗ 4 thin dill pickle (gherkin) slices ◗ good-quality barbecue sauce, for drizzling
METHOD: Preheat the oven to 180C. Preheat the grill 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.
TO SERVE: 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.
INGREDIENTS: ◗ 100g butter ◗ 2 large onions, thinly sliced ◗ 100ml honey ◗ 100ml white wine ◗ 50ml sherry vinegar or balsamic vinegar
METHOD: Melt the butter in a heavy-based saucepan. Add the onion and cook over low heat for 10 minutes, stirring occasionally. Stir in the honey and wine and cook over very low heat for 45-50 minutes, or until the mixture has a jam-like consistency. Stir the vinegar through and season to taste with salt and pepper. Transfer to a sterilised jar and use as required.