BURGERS AND SLIDERS | JAMIE OLIVER RECIPES
These little and large burgers are a great way to try out a few different toppings in one go
Total Time 50 minutes
Yield 6
Number Of Ingredients 17
Steps:
- You can make these burgers or sliders in an oven at full whack, on the barbecue or in a hot pan. If you’re using the oven or barbecue, preheat it now.
- Peel and finely chop the onions. Put a splash of olive oil into a large frying pan on a low heat and add your onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely.
- Blitz your crackers or bread (remove the crusts first) in a food processor until you get a fine consistency. Oil a clean baking tray and put aside.
- Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together really well, then divide into 6 equal balls for burgers and 18 equal balls for sliders.
- Wet your hands and roll the balls into burger-shaped patties about 2cm thick. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up.
- This is a good time to make your spicy mayo, so put mayo, yoghurt, ketchup and smoked paprika into a bowl, squeeze in the lemon juice, mix well and put to one side.
- If using a frying pan or griddle pan, put it on a high heat now and let it get really hot. However you decide to cook your burgers, they’ll want around 3 or 4 minutes per side – you may have to cook them in batches if your pan isn’t big enough.
- When your burgers or sliders are nearly cooked on one side, add the rashers of bacon – whichever way you’re cooking them – then flip the burgers and cook the bacon until golden and crisp.
- When the burgers are cooked to your liking and it’s all looking really good, halve your burger buns and warm them through. Put the bacon on a plate lined with kitchen paper to drain.
- Click off the lettuce leaves, wash and spin dry. Slice the tomatoes and gherkins.
- When everything comes together, pop your burgers or sliders on to their buns, add all your lovely toppings and your spicy mayo (you know how to put a burger together!), then tuck in with a lovely fresh salad, baked potato or potato wedges.
Nutrition Facts : Calories 465 calories, FatContent 14.9 g fat, SaturatedFatContent 4.9 g saturated fat, ProteinContent 39.1 g protein, CarbohydrateContent 44.7 g carbohydrate, SugarContent 9.7 g sugar, SodiumContent 2.1 g salt, FiberContent 3.1 g fibre
HAWAIIAN SLIDERS | JUST A PINCH RECIPES
This recipe was also one circulated on facebook. It is easy and very very good! Also it's perfect to take to a potluck or tailgater party! They are small so make alot!
Provided by Diane Schmidt @snakpackmomma
Categories Cheese Appetizers
Prep Time 20 minutes
Cook Time 15 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Place bottoms of rolls in 2 9x13 cake pans. Layer the ham and cheese on the bottoms. Put tops of rolls on.
- Melt together in a saucepan the butter, worcestershire sauce, garlic powder, onion powder, and poppy seeds.
- Brush tops of sandwiches with the butter mixture generously. Cover and let set in fridge overnight or at least 1 hour.
- Preheat oven to 375 and bake for 15 min or until cheese is all melty.
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Our love for Italian food and pizza gave me the idea for pizza sliders. These would be delicious as a lunch, light dinner or party appetizer. Who could turn down pizza in a slider? —Joan Hallford, North Richland Hills, Texas
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- Preheat oven to 375º. In a large skillet, cook green pepper and mushrooms in oil over medium-high heat until tender, 6-8 minutes. Pour in pizza sauce and stir to combine. Set aside. , Without separating rolls, cut package in half horizontally; arrange bottom halves on a greased baking sheet. Spread with pizza sauce mixture and layer with pepperoni, olives and mozzarella; replace top halves of rolls. Brush dressing over rolls and sprinkle with Parmesan. , Bake, uncovered, until rolls are heated through and mozzarella is melted, 12-15 minutes. Cover with foil if top browns too quickly. Remove and let stand 5 minutes before slicing.
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