RECIPE FOR HAMBURGER SLIDERS RECIPES

Steps:

• Build a charcoal fire or heat a gas grill.
• Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
• When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
• Slice the buns in half crosswise and toast the halves cut side down on the grill.
• Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.

Steps:

• 1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Click off the lettuce leaves, wash and spin dry. Slice the tomatoes and gherkins.
  11. 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.