Burgers & sliders

burgers and sliders

Serves 6

  • For the burger mix

  • olive oil

  • 2 medium red onions, peeled and finely chopped

  • 6 Jacob's crackers, or 4 slices of bread, crusts removed

  • 500 g quality lean minced beef

  • 1 teaspoon sea salt

  • 1 heaped teaspoon freshly ground black pepper

  • 1 large free-range egg

  • 1 handful Parmesan cheese, freshly grated

  • For the spicy mayo

  • 2 teaspoons low-fat mayonnaise, made with free-range eggs

  • 2 teaspoons fat-free natural yoghurt

  • 1 teaspoon tomato ketchup

  • 1 good pinch smoked paprika or cayenne pepper

  • juice of ½ lemon

  • To serve

  • 6 rashers higher-welfare smoked streaky bacon

  • 6 large burger buns, or 18 small burger buns

  • 1 soft round lettuce, leaves washed and spun dry

  • 4 tomatoes, sliced

  • 6 gherkins, sliced

  • a few pickled chillies

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.



Put a splash of olive oil into a large frying pan on a low heat and add your chopped onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely. Blitz your crackers or bread 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 cling film 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 all the ingredients into a bowl, 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.



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.

Nutritional Information

Burgers & sliders

With spicy mayo and bacon

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0 foodies cooked this
These little and large burgers are a great way to try out a few different toppings in one go
Serves 6
50m (plus chilling time)
Super easy
Print this recipe
Method

I couldn't possibly leave the great American burger out of this book. Sadly, the classic burger has gone from humble beginnings (as something brought over by German immigrants) to become a symbol of fast food and junk. But when made at home with quality ingredients, it's an absolute joy. So, introducing my great American burger, and its little cousin, the 'slider', or mini burger . . . Have fun with your toppings and flavour combos and enjoy.

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.

Put a splash of olive oil into a large frying pan on a low heat and add your chopped onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely. Blitz your crackers or bread 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 cling film 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 all the ingredients into a bowl, 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.

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.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 501
    25%
  • Carbs 39.7g
    15%
  • Sugar 6.7g 7%
  • Fat 22.2g 32%
  • Saturates 7.5g 38%
  • Protein 33.5g 74%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the burger mix

  • olive oil

  • 2 medium red onions, peeled and finely chopped

  • 6 Jacob's crackers, or 4 slices of bread, crusts removed

  • 500 g quality lean minced beef

  • 1 teaspoon sea salt

  • 1 heaped teaspoon freshly ground black pepper

  • 1 large free-range egg

  • 1 handful Parmesan cheese, freshly grated

  • For the spicy mayo

  • 2 teaspoons low-fat mayonnaise, made with free-range eggs

  • 2 teaspoons fat-free natural yoghurt

  • 1 teaspoon tomato ketchup

  • 1 good pinch smoked paprika or cayenne pepper

  • juice of ½ lemon

  • To serve

  • 6 rashers higher-welfare smoked streaky bacon

  • 6 large burger buns, or 18 small burger buns

  • 1 soft round lettuce, leaves washed and spun dry

  • 4 tomatoes, sliced

  • 6 gherkins, sliced

  • a few pickled chillies