Slider burgers recipe

Have a craving for a delicious tasty burger but you don't think you're hungry enough to eat the whole thing? Then why not try this incredibly easy recipe for a slider burger.

Sliders are a juicy mini burger served in smaller buns and are a massive food trend at the moment. With this recipe, the Fabulous Baker Brothers show you how to make them with their nice and simple burger recipe. Sliders are a great idea as a casual starter for a dinner party or gathering, or you could even serve multiple of varying ingredients and flavours to make a unique and tasty main meal. Only taking 15 minutes to make, you can serve them fresh from the oven and warm or even chilled for picky finger food.

A slider is also a great idea for kids parties as they will have all the elements of a burger but only half the size so you don't have to worry about them eating too much of a naughty treat food.

Finding it difficult to buy smaller burger buns to fit your sliders? Then why not try making your own using our really easy recipe for homemade burger buns.

Ingredients

• Four mini burger buns
• 400g chuck steak, minced
• 2 tbsp oil
• Salt and pepper
• 1 onion, very thinly sliced
• 4 slices burger cheese
• 1 big ripe tomato, sliced
• Butterhead lettuce
• Cucumber pickles

Method

1. Divide the mince into 4 equal balls and lightly roll. The idea behind a slider is that you don’t season and mix the burger, which will cause the meat to dry out and cure. Instead you season it last minute like a steak, so it retains maximum juiciness.
2. Heat a frying pan and when smoking hot add the oil and the round balls of mince.
3. Season and allow to brown for 1 minute, then push a small pinch of onions into the middle of each ball and ‘slam’ the burger flat with a pallet knife.
4. Flip the burger over so the onions can brown off and melt into the meat cook for a further 2 minutes, or longer if you don’t like pink.
5. Serve in baps with butterhead lettuce, ripe tomato and pickled cucumber. Henry says: 'Do as I do and place a piece of cheese and the split bun on top of the burger still in the pan, so the cheese melts to the bun. Lift the burger and add the bottom of the bun.'