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Sliders are a great snack for a celebration or an easy family dinner. This recipe uses pork mince – which has the perfect fat content for a juicy burger, and a sweet and smoky BBQ sauce. Fantastic.
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Video Rating: 4 / 5
Slide a plate of those my way! Nice job Gordon!
wheres the yelling
Can’t wait to try them! I wouldn’t consider them sliders…where I live
sliders are usually steamed on onions. 🙂 But what ever you call
them…those sound so yummy! :)
Do you recommend lightly toasting the buns before assembling the sliders?
lol it would only be fitting for the US to make a good slider, since it is
speculated we were the first to invent the burger. which is literally our
only contribution to the culinary world IMO.
You know what else is great for sandwiches? Women. Come at me feminists 
Ahh, now that was some really nice porn.
my mouth is watering and I think I have an erection 
What make of knife is Ramsay using in this video and is it commercially
available?
looks nice but honestly I’m asking myself: “how do you plan to take a bite
without it falling apart?” I’m sure Steven Tyler won’t have any problem
eating them.
You can tell Gordon loves cooking by the tone of his voice being softer at
3:31.
I prepared the BBQ sauce by itself and here are my suggestions:
When he says simmer it throughout the cooking process, he means it. Don’t
bring the heat up too high, or you’ll burn everything (like I almost did).
I used white vinegar. I didn’t have any smoked paprika, so I just added
some smoke flavoring (a sin I know but I have to make due). I used light
brown sugar.
All in all the sauce on its own tastes amazing. You can really taste the
vinegar. I used my sauce with baked beans to give it a kick. It tastes
great.
Gordon, I am also a classically trained Chef. This idea is wonderful, I
LOVED the added bacon flavor & homemade BBQ sauce. Simple elegance. Very
inspiring. Bravo! I also am going to try your Beef Wellington (duxelle
mushroom & parma ham) recipe for Christmas. I’m curious to compare it to
the traditional recipe, which is also delicious! You’re a pro & I’ve
admired you since your sous chef days in the 80s. I have worked with
European chefs that are 10 times as fanatical as you for perfection during
prep & service. Once, a German Exec. chef that was inspecting the garde
manger station 5 minutes before service, the exec. THREW AWAY his entire
days prep because it wasn’t up to his standards. Screaming & breaking
several dishes as he threw it on the floor in the process. That kitchen
certainly wasn’t a place for sissies.
For the barbecue sauce
Olive oil, for frying
1 small onion, peeled and finely diced
2–3 garlic cloves, finely chopped
Sea salt and freshly ground black pepper
1 tbsp brown sugar
1 tsp smoked paprika
1 tbsp cider vinegar
2 tsp Worcestershire sauce
6 tbsp tomato ketchup
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