Smoky Pork Sliders with BBQ Sauce

Find out how Gordon Ramsay makes BBQ sauce 

Gordon Ramsay made these into bite-sized mini burgers, but I decided to make 4 big burgers instead.

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However, you choose to make yours is of course up to you. Smoky from the bacon and paprika and with a sweet and sour hit from the barbecue sauce, these burgers are seriously good.

Pork Sliders with BBQ Sauce

The addition of Applewood smoked Cheddar really does the trick but any smoked Cheddar will be fine.

This recipe is from Gordon Ramsay's Ultimate Cookery Course, an absolutely brilliant cookbook.

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BBQ, burgers

International

Yield: 4

Author: Gordon Ramsay

Smoky Pork Sliders with BBQ Sauce

Gordon Ramsay made these into bite-sized mini burgers, I decided to make 4 big burgers instead.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• olive oil, for frying
• 4 rashers of rindless smoked back bacon, finely chopped
• 1 banana shallot - peeled and finely chopped
• 1 teaspoon smoked paprika
• 800g minced pork

To serve

• Mini or regular burger buns
• Applewood smoked Cheddar cheese - sliced
• Baby gem lettuce leaves
• Slices of tomato

For the BBQ sauce

• oil - for frying
• 1 small onion - peeled and finely diced
• 3 cloves garlic - finely chopped
• sea salt and freshly ground black pepper
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 tablespoon cider vinegar
• 2 teaspoon Worcestershire sauce
• 6 tablespoons tomato ketchup

Instructions

Make the BBQ sauce

1. Heat oil in a frying pan, add onion and garlic with some seasoning and sugar and fry for 5 minutes until softened.
2. Add paprika and stir to combine. Cook for 10-15 minutes until onion is caramelising, then add vinegar and let it cook out for a few minutes.
3. Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until the sauce has reduced to a dropping consistency.
4. Taste and adjust seasoning. Remove from heat and set aside.

1. While the barbecue sauce is reducing, start preparing the burger mince.
2. Fry bacon in an oiled pan for about 5 minutes until almost cooked through.
3. Add the shallot and cook for 5 minutes until it is tender and the bacon is crisp. Sprinkle in smoked paprika and mix well.
4. Continue to cook for 1-2 minutes, then remove from heat, draining excess fat on kitchen paper.
5. Season the minced pork and mix well with cooked shallot and bacon.
6. Shape into balls the size of golf balls and flatten into patties.
7. Heat a large, heavy-based frying pan with a little oil.
8. Season patties and cook for 1-2 minutes on each side, basting with the juices until cooked through and coloured.
9. Turn off the heat and leave to rest in the pan. Top each patty with a slice of cheese, allowing it to melt slightly.
10. Assemble sliders in mini buns, layered with lettuce, tomato slices and barbecue sauce (any remaining sauce will keep well in the fridge).
11. Serve immediately.

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