It has been a while since I’ve done a recipe – and with autumn here, oranges finally being in season, I figured why not do sliders?
Now my approach to a slider is that I like to pat them thin. The reason being that I like to maximise the carmelisation – aka the brown bits.
- 500g mince
- Some worcester sauce
- 1 tbsp soy sauce
- handful of chopped bacon
- 1/2 an onion sliced into thin rounds
Just divide into eight and imagine it was your favourite politician – slap it flat. You might want to wash your hands afterwards though.
Which makes it even more like slapping a politician come to think of it.
Once they’re in shape, press a slice of onion into each patty.
I am not adding salt because I figure that will come from the bacon and soy sauce.
Some people figure you shouldn’t season the burger at this stage because you can get an odd toughness going on, but I’m going for making these quite thin to start off with and the main advantage a burger patty has over a piece of steak is that you can get the flavour into the meat.
Once you’re cooking them on the braai they’re going to be done fairly quickly. Keep an eye on them.
- 2 tbsp sugar
- Juice and zest of 2 oranges
- 1/2 a lemon
- Tbsp fish sauce
Boil it all together until it becomes a syrup. I like to add the lemon because you need the sugar to get it to go syrupy but it can get very sweet, so that bit of extra sourness just brings the orange flavour out.
What do you do with the other half lemon?
I made a Sriracha Mayo, which is just mixing mayonnaise with Sriracha sauce, otherwise I just sliced some tomato, chopped some lettuce and sliced a pair of store bought gherkins.
You don’t want to go too heavy on the gherkin because it is a very strong taste, so two between eight burgers should do it.
The buns I’m using I got from Woolworths, so nothing special there.