Gordon Ramsay’s Smoky Pork Sliders with Barbecue Sauce…

Gordon Ramsay’s Smoky Pork Sliders with Barbecue Sauce

Makes enough for 2 or 4

olive oil, for frying
4 rashers of rind-less smoked back bacon, finely chopped
1 banana shallot – peeled and finely chopped
1 teaspoon smoked paprika
500g 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:
olive oil – for frying
1 small onion – peeled and finely diced
2-3 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

First make the barbecue sauce:

Heat oil in a frying pan, add onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened.

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.

Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until sauce has reduced to a dropping consistency.

Taste and adjust seasoning. Remove from heat and set aside.

While the barbecue sauce is reducing, start preparing the burger mince. Fry bacon in an oiled pan for about 5 minutes until almost cooked through.

Add the shallot and cook for 5 minutes until it is tender and the bacon is crisp. Sprinkle in smoked paprika and mix well.

Continue to cook for 1-2 minutes, then remove from heat, draining excess fat on kitchen paper.

Season the minced pork and mix well with cooked shallot and bacon.
Shape into balls the size of golf balls and flatten into patties.

Heat a large, heavy-based frying pan with a little oil.

Season patties and cook for 1-2 minutes on each side, basting with the juices until cooked through and coloured.

Turn off heat and leave to rest in the pan. Top each patty with a slice of cheese, allowing it to melt slightly.

Assemble sliders in mini buns, layered with lettuce, tomato slices and barbecue sauce (any remaining sauce will keep well in the fridge).
Serve immediately.

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