Baked Beef and Cheddar Sliders

• 1 medium Yellow onion
• 60 g Unsalted butter
• 2 cloves Garlic
• 500 g Minced beef
• 2 tbsp Worcestershire sauce
• ½ tsp Black pepper
• 1 tsp Fine sea salt
• 12 Hamburger buns, slider-size
• 200 g Cheddar cheese
• 2 tbsp Dijon mustard
• 120 g Dill gherkin pickles
• 80 g Ketchup, to serve

1. Heat the oven to 180°C (355°F). Finely dice the onion, then melt 15 g of the butter in a large frying pan over medium heat and cook the onion for 6 to 8 minutes until soft and lightly golden. Crush in the garlic and cook for 1 minute more.
2. Tip the onion mixture into a mixing bowl and leave to cool for 2 minutes. Add the minced beef, Worcestershire sauce, black pepper and fine sea salt, then mix just until combined. Shape into 12 thin patties, slightly wider than the buns as they will shrink a little.
3. Wipe out the pan, then cook the patties in batches over medium-high heat for 1 to 2 minutes per side until browned. They do not need to be cooked through at this stage. Transfer to a plate.
4. Split the hamburger buns and arrange the bases snugly in a baking dish. Add a patty to each, then slice the cheddar and lay it over the patties. Put the bun tops on.
5. Melt the remaining 45 g butter and stir in the Dijon mustard. Brush the tops of the buns generously with the buttery mustard mixture. Bake for 10 to 12 minutes until the cheese is melted and the sliders are hot all the way through.
6. Slice the dill gherkin pickles and serve alongside the hot sliders with ketchup for dipping. If you like, spoon a little ketchup into the buns just before eating.

Made this recipe? Rate it — a comment is optional.