These mini burgers are absolutely stunning, all smoky from the bacon and paprika and with the sweet and sour hit from the homemade barbecue sauce. People often add too much to their burgers, thinking it will enrich the flavor, but let me tell you, when it comes to burgers, less is more. Trust me.

SERVES 2–4

BARBECUE SAUCE

INGREDIENTS

• 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
• Olive oil

INSTRUCTIONS 

1. Heat oil in a frying pan and add onion and garlic with salt, pepper, and sugar. Cook for 5 minutes until softened.
2. Add paprika and cook for 10-15 minutes until onion is caramelizing.
3. Add vinegar and cook for a couple of minutes.
4. Add Worcestershire sauce and ketchup, mix well, and cook for about 8 minutes until sauce has reduced to a dropping consistency.
5. Adjust seasoning as necessary, remove from heat, and set aside.

BURGERS

INGREDIENTS

• 4 strips of rindless smoked bacon, finely chopped
• Olive oil
• 1 shallot, peeled and finely chopped
• 1 tsp smoked paprika
• 1 pound ground pork
• Sea salt and freshly ground black pepper

INGREDIENTS

1. Cook bacon in an oiled pan for about 5 minutes until almost cooked through.
2. Add shallot and continue to cook for 5 minutes until tender and bacon is crisp.
3. Sprinkle in smoked paprika and mix well. Continue to cook for 1-2 minutes, then remove from heat, draining off excess fat on paper towels, and cool.
4. Season ground pork with salt and pepper and mix well with cooked shallots and bacon.
5. Shape into balls the size of golf balls and flatten into patties.
6. Heat a large, heavy-bottomed frying pan with a little oil.
7. Season patties and cook for 1-2 minutes on each side, basting with juices until cooked through and colored.
8. Turn off heat and leave patties to rest in the pan.
9. Top each patty with a slice of cheese, allowing it to melt slightly.

TO SERVE

• Mini burger buns/bread rolls
• Baby Boston lettuce leaves, shredded
• Slices of smoked Cheddar cheese
• Slices of tomato

NOTES

1. Assemble sliders in mini buns, layered with barbecue sauce, lettuce, and slices of tomato.
2. Any remaining barbecue sauce will keep in the fridge very well.
3. Serve immediately.