Sliders, beef-drippings, cheese, baps, mini mouthfuls
I have been meaning to write this for some time now, but it needs to be said. I’m always on the lookout for new and exciting burger ventures and eats to head out to in London or Surrey. And having tried deliciousness from Honest Burgers, Jacobs Ladder, Mother Flipper and more.. trying to make them at home never seems to live up to it, until the other day..
Now this simple and easy recipe for Sliders by the Fabulous Baker Brothers, was a last-minute scan on the iphone to find one to use and it turned out to create the most juicy, tasting mini slider burgers made in the confine of my kitchen..
My husband took the reigns (of course) on the slider challenge, we purchased fresh minced meat from the butchers and armed with some baps (didn’t make our own!) and a pan created some easy, satisfying, mounds of meat, cheese, onion sliders..
These are so far the best home-cooked sliders and recipe we have tried, it took around 20 minutes to make, from prep to eating.
You can find the full recipe here
We did not make the baps, but just made the burgers..
To make your sliders, divide the mince into 4 equal balls and lightly roll. Heat a frying pan and when smoking hot add the round balls of mince.
Season with salt and pepper and allow to brown for 1 minute, then push a pinch of sliced onions into the middle and push the burger flat with a spatula.
- Flip the burger over so the onions can brown off and melt into the meat. Cook for a further 2 minutes, or to how ever pink you like your meat.Place a piece of cheese on top of each burger then split the buns and place the top of the bun on top of the burger, and sit the bottom on top of the lot. This allows the cheese to melt into the bun! We used crusty baps which worked just as well. Cook for a minute or two more than take off and place the bun on top!