Guest chef

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.

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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
Beef sliders with cheddar, red onion pickle and 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 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

+ Nutritional Information