Correct me if I’m wrong but sliders aren’t that common here in South Africa. In fact, the first time I heard of them, I was an innocent 15 year old watching ‘Harold and Kumar go to White Caste’ all this build up only to have them chew on these tiny birgers!?

Not much made sense to me until our local restaurants started with the craze and as a self-proclaimed ‘ultimate foodie’, I made it my mission to taste them every single time I saw them in a menu. This obviously led to me making my own, but with a twist…

Before I make this recipe sound like a genius invention of mine, there’s one thing you need to know: I thought of this on the spot when I saw that some of my salad ingredients (that I was never going to use) were going old and my guilt kicked in. So off to the kitchen I went and started working on these amazing, tasty, and addictive mini burgers.

In the oven, I took boneless pork rib patties and cooked them a little then I topped them off with white cheddar.

On the stove, I cut my French loaf, covered it in whisked egg, and fried them on each side until warm and brown (French toast style).

The actual fun came in building the burger. One thing you have to note about me, is that I loathe the over-powering taste of tomato sauce/ketchup. Whet ever you eat, if you put the smallest amount of tomato sauce, that’s all your entire meal tastes like. For this slider, I opted for a dijon mustard and mayo combo for the base and a sweet and sour sauce for the top.

The build:

Without sounding too complicated, here’s what this burger needs. The cheese and the fried loaves retain a little oilyness so to break that, you need fresh ingredients. I used tomato and lettuce. There’s no need to over do it because I heard a lot of “oh my gosh, this is so yummy” from a couple of people that day.

The hero of this meal lies in its simplicity. Make each element perfectly and not too salty.