Ramsay’s Barbecued Pork Sliders

Summer is in full swing, so naturally I don’t feel like cooking ANYTHING. Cereal has been a feat even. Nothing sounds good, and the corner diner is too convenient. Then I had a come to Jesus moment. “What would Ramsay say?”😝 So here I am again, hitting the cookbooks!

This was delicious and fun! The fact that I made homemade bbq sauce is also pretty badass. Enjoy!

4 strips of smoked back bacon, finely chopped
Olive oil, for frying
1 banana shallot, peeled and finely chopped
1 tsp smoked paprika
1 lb. ground pork 

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 

To serve

Mini-burger buns/bread rolls
Boston lettuce leaves, shredded
Slices of smoked Cheddar cheese, eg, applewood smoked
Slices of tomato


  1. First make the barbecue sauce. Heat the oil in a frying pan, add the onion and garlic with some salt and pepper and the sugar, and cook for 5 minutes until softened. Add the paprika and stir to combine. Cook for 10–15 minutes until the onion is caramelizing, then add the vinegar and let it cook for a couple of minutes. Add the Worcestershire sauce and tomato ketchup, mix well, and continue to cook for about 8 minutes until the sauce has reduced to a dropping consistency. Taste and adjust the seasoning as necessary. Remove from the heat and set aside.
  2. While the barbecue sauce is reducing, start preparing the burgers. Cook the bacon in an oiled pan for about 5 minutes until almost cooked through. Add the shallot and continue to cook for 5 minutes until the shallot is tender and the bacon is crisp. Sprinkle in the smoked paprika and mix well. Continue to cook for 1–2 minutes, then remove from the heat, draining off any excess fat on paper towels, and cool.
  3. Season the ground pork with salt and pepper and mix well with the cooked shallots and bacon. Shape into balls the size of golf balls and flatten into patties.
  4. Heat a large, heavy-bottomed frying pan with a little oil. Season the patties and cook them for 1–2 minutes on each side, basting with the juices until cooked through and colored. Turn off the heat and leave them to rest in the pan. Top each patty with a slice of cheese, allowing it to melt slightly.
  5. Assemble your sliders in mini buns, layered with the barbecue sauce, lettuce, and slices of tomato. Any remaining barbecue sauce will keep in the fridge very well. Serve immediately.

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