• 250 g beef mince (not lean)
  • 1 shallot, finely diced
  • 1 tsp Worcestershire sauce
  • 2 large eggs
  • 100 g mature cheddar, grated
  • 1 tsp caster sugar
  • 8 white snack rolls
  • 1 tsp poppy or sesame seeds
  • 2 tsp olive oil, for frying
  • sea salt

For the red onion pickle:

  • 1 small handful of watercress, leaves picked, stalk discarded
  • 60 ml crème fraîche
  • 1 squeeze of lemon juice

For the watercress crème fraîche:

  • ½ small red onion, finely sliced
  • 1 tbsp cider vinegar
  • 1 tsp caster sugar


  1. 1

    For the red onion pickle, toss the onion with the vinegar, sugar and a generous pinch each of salt and pepper. Leave for at least 30 minutes.

  2. 2

    Preheat the oven to 200°C, fan 180°C, gas 6. Combine the minced beef, shallot, Worcestershire sauce, one egg yolk (save the egg white for another recipe) and half the cheddar in a bowl and season with ¼ teaspoon each of sea salt and freshly ground black pepper. Divide the mixture into 8 and shape into patties.

  3. 3

    To make the watercress crème fraîche, finely chop the watercress leaves, stir into the crème fraîche with the lemon juice and season.

  4. 4

    Whisk the remaining egg with the sugar and a generous pinch of salt until the sugar has dissolved. Brush over the mini rolls and sprinkle over the poppy or sesame seeds. Put the rolls on a baking sheet and bake for 5 minutes until the tops are brown and glossy. Remove from the oven, slice open and keep warm under a clean tea towel.

  5. 5

    Preheat the grill to high. Fry the burgers in a little oil in a nonstick frying pan for 5 minutes, turning once, until browned all over and cooked through. Top each burger with a small mound of the remaining cheese, place on a baking tray and grill for 3-4 minutes until melted and bubbling. Serve in the buns, topped with a few slices of the red onion pickle and a spoonful of watercress crème fraîche.


    Get ahead: make the burgers, pickle and watercress crème fraîche a few hours ahead; chill. Cook and assemble the burgers just before serving. The uncooked burgers can be frozen.


    Kitchen secret: of course, skewering the sliders with a cocktail stick or flag isn't essential – but does help hold them together and looks fun.

Nutritional Details

Each serving provides
  • Energy 787kj 188kcal 9%
  • Fat 14.7g 21%
  • Saturates 7.4g 37%
  • Sugars 2.3g 3%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 904kj/216kcal

Each serving provides

3.4g carbohydrate 0.5g fibre 12.8g protein

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