Guest chef

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

follow on twitter

Beef sliders with cheddar, red onion pickle and crème fraîche

  • Serves 8 as part of a larger menu
  • Prep 30 mins
  • Total time 45 mins
5.0/5 rating (1 votes)
Beef sliders with cheddar, red onion pickle and watercress crème fraîche

step by step

  • 1For 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.
  • 2Preheat the oven to 200°C, fan 180°C, gas 6. Combine the minced beef, shallot, Worcestershire sauce, egg yolk 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.
  • 3To make the watercress crème fraîche, finely chop the watercress leaves, stir into the crème fraîche with the lemon juice and season.
  • 4Whisk 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.
  • 5Preheat 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.
  • Of course, skewering the sliders with a cocktail stick or flag isn't essential – but does help hold them together and looks fun.
  • Recipe by Emma Franklin. Recipe photograph by Kate Whitaker

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.

You will need

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

For the red onion pickle:

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

For the watercress crème fraîche:

  • a small handful of watercress, leaves picked, stalks discarded
  • 60ml crème fraîche
  • a squeeze of lemon juice
Buy Ingredients

+ Nutritional Information