Burgers & Sliders Recipe

Jump to Recipe Print Recipe

This Burgers & Sliders recipe is a juicy and flavorful recipe, which is made with quality minced beef and Parmesan cheese. It’s the perfect homemade burger, ready in about an hour plus chilling time.

Burgers & Sliders Ingredients

BURGER MIX

2 medium red onions
olive oil
6 Jacob’s crackers or 4 slices of bread, crusts removed
500g quality lean minced beef
1 large free-range egg
30g Parmesan cheese

SPICY MAYO

2 teaspoons low-fat mayonnaise, made with free-range eggs
2 teaspoons fat-free natural yoghurt
1 teaspoon tomato ketchup
a good pinch of smoked paprika or cayenne pepper
½ a lemon

TO SERVE

6 rashers of higher-welfare smoked streaky bacon
6 large or 18 small burger buns
1 soft round lettuce
4 tomatoes
6 gherkins
a few pickled chillies

How To Make Burgers & Sliders

Cook onions and prep binder: Peel and finely chop the onions. Sauté them in a splash of olive oil in a large frying pan over a low heat for 10 minutes until softened, then set aside to cool completely. Blitz the crackers or bread in a food processor to a fine consistency.
Mix and shape the patties: In a large bowl, combine the cooled onions, cracker crumbs, minced beef, egg, and Parmesan cheese. Season with a good pinch of sea salt and black pepper. With clean hands, scrunch and mix everything together. Divide into 6 equal portions for burgers (or 18 for sliders) and shape into patties about 2cm thick.
Chill the patties: Place the patties on an oiled baking tray, pat with a little more olive oil, cover with clingfilm, and place in the fridge for at least an hour to firm up.
Make the spicy mayo: While the burgers chill, mix the mayonnaise, yoghurt, ketchup, and paprika in a small bowl. Squeeze in the lemon juice, mix well, and set aside.
Cook the burgers and bacon: Preheat a large griddle or frying pan until very hot. Cook the burgers for 3 to 4 minutes per side. When you flip the burgers, add the bacon to the pan and cook until golden and crisp.
Assemble and serve: When the burgers are cooked, halve the buns and lightly toast them in the pan. Assemble your burgers with the lettuce, sliced tomatoes, gherkins, bacon, and a dollop of the spicy mayo.

Recipe Tips

How to get the juiciest burgers? The key is to use quality minced beef with a good fat content (like 80/20) and to not overwork the meat when mixing and shaping the patties. Handle the mixture as little as possible.
Why use crackers in burgers? The crushed crackers act as a binder, helping to hold the patties together and absorb some of the juices, which keeps the burgers moist.
Can I make the patties ahead of time? Yes, in fact, chilling the patties for at least an hour in the fridge before cooking is a crucial step that helps them to firm up and hold their shape better on the grill or in the pan.
How to get perfectly melted cheese? If you’re making cheeseburgers, add a slice of cheese to each patty during the last minute of cooking and cover the pan with a lid or a metal bowl. The trapped steam will melt the cheese perfectly.

What To Serve With Burgers & Sliders

These classic burgers are perfect with all the traditional sides.

French fries or chunky potato wedges
A creamy coleslaw
Onion rings
A simple side salad

How To Store Burgers

Refrigerate: Store uncooked patties separated by parchment paper in an airtight container for up to 24 hours. Cooked leftover patties can be stored in the fridge for up to 3 days.
Freeze: You can freeze the uncooked patties for up to 3 months. Place them on a tray to freeze individually, then transfer them to a freezer-safe bag. Cook from frozen, adding extra time.

Burgers & Sliders Nutrition Facts

Serving Size: 1 burger
Calories: 450 kcal
Fat: 22g
Carbohydrates: 35g
Protein: 28g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why did my burgers fall apart?

This can happen if the mixture is too wet or not mixed enough to bind. The egg and crushed crackers should hold it together well. Chilling the patties before cooking also helps them firm up significantly.

Can I use a different type of meat?

Yes, you could substitute the minced beef with minced lamb or pork for a different flavor profile.

Do I have to cook the onions first?

Cooking the onions until they are soft removes their raw, sharp bite and brings out their natural sweetness, which adds a much deeper flavor to the final burger.

Try More Recipes:

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

A simple, classic, and incredibly tasty homemade beef burger using crushed crackers as a clever binder for a perfectly juicy result every time.

Ingredients

Burgers: 2 red onions, 6 Jacob’s crackers, 500g minced beef, 1 egg, 30g Parmesan cheese, olive oil, salt, pepper
Spicy Mayo: 2 tsp mayonnaise, 2 tsp natural yoghurt, 1 tsp ketchup, pinch of paprika, ½ a lemon
To Serve: 6 rashers bacon, 6 burger buns, lettuce, tomatoes, gherkins

Directions

Sauté finely chopped onions in oil until soft; let cool. Crush crackers into fine crumbs.
In a large bowl, combine cooled onions, cracker crumbs, minced beef, egg, and Parmesan. Season and mix well.
Shape into 6 burger patties (or 18 sliders). Chill for at least 1 hour.
Mix all spicy mayo ingredients in a small bowl.
Cook burgers on a hot griddle or pan for 3-4 minutes per side. Cook bacon alongside the burgers.
Toast the buns in the pan.
Assemble the burgers in the toasted buns with bacon, your favorite toppings, and the spicy mayo.

Notes

Chilling the patties before cooking is a key step to help them hold their shape.
Don’t overwork the meat when mixing, as this can lead to tough burgers.
Once you’ve mastered this tasty basic recipe, you can make it your own with different herbs, spices, and toppings. The sky’s the limit!
For a cheeseburger, add a slice of cheese to each patty during the last minute of cooking.