Makes 14 sliders
These sliders hail from 1930s era New York, and make for wonderfully soft, squishy, and flavoursome burgers. The secret lies in steaming the meat and buns on a rich bed
of onions. Delicious!
Ingredients
- 4 onions, finely diced
- 2 Tbsp flaky sea salt
- 2 Tbsp cooking oil
- 500g beef mince
- 1 egg
- ½ tsp smoked paprika
- ½ tsp ground cumin
- Pinch cayenne pepper
- ¼ cup breadcrumbs
- ½ tsp salt
- 1 tsp ground black pepper
- Aged cheddar, 16 squared slices
- 14 slider buns, halved
To serve
- American mustard
- Tomato sauce
- sliced gherkins, 2-3 per slider
Method
- Mix finely diced onions with 2 Tbsp flaky sea salt.
- Heat oil in a deep frying pan with lid.
- Add onions and cook on medium-low, stirring often, until soft and starting to brown.
- Add 1 tsp water at a time if onions start to dry out.
- Mix mince well with egg, paprika, cumin, cayenne pepper, breadcrumbs and salt and pepper.
- Mould mince into palm size patties approximately 1 cm thick.
- In the pan, arrange onions in patty size piles, placing your patties on top.
- Place a slice of cheese on top of each patty.
- Then, place the bottom slider bun on top of the patties, cut-side down, pressing down slightly.
- Place the other half of each bun on top of these, cut side up.
- Add 1-2 Tbsp water to the pan and cook covered on low for 10 minutes, or until meat is cooked.
- Put bun tops aside and put a little mustard and tomato sauce on them.
- Remove the slider bottoms, patties, cheese and onions from the pan with a fish slice. Place the right way up.
- Spoon any leftover onions from the pan onto the patties.
- Assemble sliders with some gherkins and the slider top. Press down slightly.
- Devour.
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