Pork/Beef Sliders with BBQ Sauce

Serves: 4
  • 4 rashers of skinless smoked back bacon, finely chopped
  • Olive oil, for frying
  • 1 banana shallot, peeled and finely chopped
  • 1 tsp smoked paprika
  • 100g minced pork
  • 400g minced beef


  • Olive oil, for frying
  • 1 small onion, peeled and finely diced
  • 2–3 garlic cloves, finely chopped
  • Sea salt and freshly ground black pepper
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1 tbsp cider vinegar
  • 2 tsp Worcestershire sauce
  • 6 tbsp tomato ketchup


  • Mini burger buns/bread rolls
  • Baby gem lettuce leaves, shredded
  • Slices of smoked Cheddar cheese, e.g. apple wood smoked
  • Slices of tomato
  1. First make the barbecue sauce. Heat the oil in a frying pan, add the onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened. Add the paprika and stir to combine. Cook for 10–15 minutes until the onion is caramelising, then add the vinegar and let it cook out for a couple of minutes. Add the Worcestershire sauce and tomato ketchup, mix well and continue to cook for about 8 minutes until the sauce has reduced to a dropping consistency. Taste and adjust the seasoning as necessary. Remove from the heat and set aside.
  2. While the barbecue sauce is reducing, start preparing the burger mince. Fry the bacon in an oiled pan for about 5 minutes until almost cooked through. Add the shallot and continue to cook for 5 minutes until the shallot is tender and the bacon crisp. Sprinkle in the smoked paprika and mix well. Continue to cook for 1–2 minutes, then remove from the heat, draining off any excess fat on kitchen paper.
  3. Season the minced pork and mix well with the cooked shallots and bacon. Shape into balls the size of golf balls and flatten into patties.
  4. Heat a large, heavy-based frying pan with a little oil. Season the patties and cook them for 1–2 minutes on each side, basting with the juices until cooked through and coloured. Turn off the heat and leave them to rest in the pan. Top each patty with a slice of cheese, allowing it to melt slightly.
  5. Assemble your sliders in mini buns, layered with the barbecue sauce, lettuce and slices of tomato. Any remaining barbecue sauce will keep in the fridge very well. Serve immediately.