- 1lb Mince
- 2 Eggs
- 1 Big Spoon Of Heinz Ketchup
- 1 Wee Spoon Of Tabasco Sauce
- 1 Big Spoon Of Worcester Sauce
- 2 Cups Breadcrumbs ( I Didn't Really Weigh These, Just Keep Chucking Them In Until The Mix Is Dry)
- 1 Wee Onion Chopped Up Small And Fancy
Sound chef Gary shares his recipe here for super slick looking sliders. Why eat one big burger when you eat one after another, after another of these little bad boys, so packed full of flavour. Certainly a good option if you’re cooking for a date, no fear of getting these all over your face and in your hair, unless that is, you try to fit three in your mouth at one time. Not that we’d blame.
Get all your shit together.
Add the mince, onions, eggs and ketchup to a bowl.
Add the breadcrumbs and mix until dry to the touch.
Add some worchester sauce. You can actually do this in step 1 but I forgot, got pissed off, decided I wasn't starting again so just chucked in it. No big deal. Mix it in well.
Mix until you have a nice neat and dry ball of burger mix.
Mould out into wee sliders. I got 11 from the mix. Perfect size.
Colour on both sides in a pan then place in a Pre-heated oven at 180C for 10 mins.
This is what they should look like in the oven. Obviously.
Decide on what you're dressing your burger with. I went with some onion relish mixed with mayo, lettuce, tomato & ketchup. Roasted red peppers from a jar would work well too.
Add cheese of choice to the sliders for the final 1 minute in the oven. Cheese is always nicer melted. I used Crozier Bleu & Gubeen.
Stick some fancy cocktail sticks through them and serve.
I may have broken the 7 ingredient rule here by one or two. The mayo is optional and I’m sure most houses have some lying about. If not, have a word with yourself. A house isn’t complete without mayonnaise.
To dress, whatever takes your fancy. I used Crozier Bleu cheese, guubeen cheese, onion relish mixed with mayo, lettuce and tomatoScreen-Shot-2014-03-14-at-13