Day 28 of 126 Cooking Every Gordon Ramsay recipe
Day 28 of 126 Cooking EVERY Gordon Ramsay recipe is a medium American recipe that serves 6. 250 calories per serving. Recipe by Mr.ChimeTime on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $12.08 total, $2.01 per serving
Ingredients
- 1 lb Ground Pork (80% lean, preferably freshly ground)
- 4 slices Bacon (Thick‑cut, cut into small pieces)
- 2 Shallots (Finely minced)
- 2 cloves Garlic (Minced)
- 1 small Onion (Finely diced)
- 2 Tbsp Brown Sugar (Packed)
- 1 tsp Smoked Paprika
- 1 Tbsp Apple Cider Vinegar
- 3 Tbsp Ketchup
- 4 Tbsp Barbecue Sauce (Store‑bought or homemade)
- 1 tsp Salt
- 1/2 tsp Black Pepper (Freshly ground)
- 2 Tbsp Olive Oil (For pan‑frying)
- 6 Slider Buns (Soft, brioche‑style)
- 6 Lettuce Leaves (Iceberg or butter lettuce)
- 1 medium Tomato (Sliced)
- 2 slices Cheddar Cheese (Sharp, for two of the sliders)
Instructions
Make the Barbecue Sauce
In a small saucepan combine ketchup, brown sugar, smoked paprika, apple cider vinegar, a pinch of salt and pepper. Stir and bring to a gentle simmer over medium heat, cooking for about 5 minutes until slightly thickened and caramelized.
Time: PT5M
Temperature: Medium heat
Cook Bacon and Shallots
Heat 1 Tbsp olive oil in the skillet over medium‑high heat. Add the bacon pieces and cook until crisp, about 3 minutes. Add the minced shallots and cook another 2 minutes until softened.
Time: PT5M
Temperature: Medium‑high
Combine Pork Mixture
Transfer the cooked bacon‑shallot mixture to a mixing bowl. Add the ground pork, minced garlic, diced onion, smoked paprika, salt, and pepper. Mix gently with hands until just combined; over‑mixing makes the patties tough.
Time: PT5M
Form and Smash Patties
Divide the meat mixture into 6 equal portions (about 3‑4 oz each). Roll each portion into a loose ball, then place on the hot skillet and immediately press down with a spatula to flatten into 1/2‑inch patties.
Time: PT5M
Temperature: Medium‑high
Cook the Patties
Cook the smashed patties for 3‑4 minutes per side, or until internal temperature reaches 160°F (71°C). During the last minute, brush each patty with a spoonful of the prepared barbecue sauce.
Time: PT8M
Temperature: Medium‑high
Rest the Patties
Transfer cooked patties to a plate and let rest for 2 minutes. This allows juices to redistribute.
Time: PT2M
Assemble the Sliders
Slice the slider buns open and lightly toast if desired. On each bottom bun place a lettuce leaf, a slice of tomato, then a pork patty. Add a slice of cheddar on two of the sliders, then top with the bun crown.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 12g
- Carbohydrates
- 20g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Contains pork, Contains bacon, Contains dairy
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Ground Pork: Ground Turkey, Ground Chicken
- Instead of Bacon: Pancetta, Smoked Turkey Bacon
- Instead of Shallots: Red Onion, Yellow Onion
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Onion: Shallot
- Instead of Brown Sugar: Honey, Maple syrup
- Instead of Smoked Paprika: Regular Paprika + a dash liquid smoke
- Instead of Apple Cider Vinegar: White vinegar, Lemon juice
- Instead of Ketchup: Tomato paste mixed with water and sugar
- Instead of Barbecue Sauce: Homemade BBQ sauce
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Slider Buns: Mini hamburger buns
- Instead of Lettuce Leaves: Shredded cabbage
- Instead of Tomato: Tomato jam
- Instead of Cheddar Cheese: American cheese, Swiss cheese
Equipment Needed
- Large Skillet
- Mixing Bowl
- Spatula
- Tongs
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Paper Towels
Critical Steps — Do Not Skip
- Caramelizing the barbecue sauce without burning the sugar.
- Cooking bacon until crisp but not overly greasy.
- Pressing the pork balls quickly to form even patties.
- Ensuring the pork reaches 160°F for safe consumption.
Chef Tips from the Video
- For extra smoky flavor, add a few drops of liquid smoke to the sauce.
- Use a mix of ground pork and a small portion of ground beef for richer texture.
- Toast the buns with a little butter for a golden crust.
Troubleshooting
Patties are dry and crumbly.
Do not over‑mix the meat and keep the pork cold; add a tablespoon of olive oil to the mixture if needed.
Barbecue sauce becomes too thick or burns.
Stir constantly and lower the heat; add a splash of water or extra ketchup to loosen.
Patties shrink excessively while cooking.
Press a small indentation in the center before cooking and avoid pressing again after the flip.
Storage
Refrigerator: Store cooked patties and sauce in airtight containers for up to 3 days.
Freezer: Freeze uncooked pork mixture in a sealed bag for up to 2 months; thaw before forming patties.
Room temperature: Do not leave assembled sliders at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the barbecue sauce a day ahead and refrigerate; it deepens in flavor.
- Form the pork balls and keep them covered in the fridge; cook just before serving.
Frequently Asked Questions
What is the cultural significance and history of smoky pork sliders in American barbecue cuisine?
Miniature pork burgers, or sliders, became popular in the United States as a convenient, bite‑size version of classic BBQ fare, often served at tailgate parties and casual gatherings. They reflect the American love for handheld, smoky meats and the tradition of serving small portions with bold sauces.
What are the traditional regional variations of pork sliders in the Southern United States?
In the South, pork sliders may feature a sweeter, molasses‑based barbecue sauce, be topped with coleslaw, or include pickles and mustard. Some regions add a slice of pepper jack cheese for extra heat, while others keep the meat plain and let the smoky sauce shine.
How are smoky pork sliders traditionally served in American backyard cookouts?
They are usually presented on a platter with the buns split, lettuce, tomato, and a side of extra barbecue sauce for dipping. Often they are paired with chips, corn on the cob, or a simple green salad, making them a handheld centerpiece of the meal.
What occasions or celebrations are smoky pork sliders commonly associated with in American culture?
Sliders are a staple at casual celebrations such as Super Bowl parties, Fourth of July barbecues, birthday gatherings, and family game nights because they are quick to eat and easy to serve in large numbers.
How does the smoky pork slider fit into the broader American barbecue tradition?
The slider captures the core elements of American BBQ—smoked meat, a tangy‑sweet sauce, and simple accompaniments—while offering a portable size that reflects the informal, communal spirit of backyard grilling.
What are the authentic traditional ingredients for smoky pork sliders versus acceptable substitutes?
Traditional ingredients include ground pork, crisp bacon, smoked paprika, apple cider vinegar, ketchup, and a classic barbecue sauce. Substitutes can be ground turkey for a leaner patty, pancetta for bacon, or a homemade sauce using tomato paste, brown sugar, and liquid smoke.
What other American dishes pair well with smoky pork sliders?
Serve them alongside coleslaw, baked beans, corn on the cob, or a crisp potato salad. A cold beer or a light lemonade balances the smoky richness of the sliders.
What are the most common mistakes to avoid when making smoky pork sliders?
Common errors include over‑mixing the pork, which makes patties tough; cooking the barbecue sauce on too high a heat, causing it to burn; and pressing the patties too hard, leading to excessive shrinkage. Follow the critical steps to keep the meat juicy and the sauce caramelized.
Why does this recipe use smoked paprika instead of regular paprika in the sauce?
Smoked paprika adds a deep, wood‑smoked flavor that mimics the taste of a grill without needing an actual smoker, enhancing the overall smoky profile of the sliders.
Can I make the smoky pork sliders ahead of time and how should I store them?
Yes. Form the pork balls and keep them covered in the refrigerator for up to 24 hours. The barbecue sauce can be prepared a day ahead and stored in an airtight container. Cook the patties fresh, then assemble just before serving.
What texture and appearance should I look for when the barbecue sauce is done?
The sauce should be glossy, slightly thickened, and coat the back of a spoon without running off. It will have a deep amber color and a subtle caramel sheen, indicating the sugars have caramelized properly.
What does the YouTube channel Mr.ChimeTime specialize in?
The YouTube channel Mr.ChimeTime focuses on recreating popular restaurant and cookbook recipes, often adding personal twists and detailed step‑by‑step commentary for home cooks.
How does the YouTube channel Mr.ChimeTime's approach to American BBQ cooking differ from other cooking channels?
Mr.ChimeTime emphasizes practical, kitchen‑friendly techniques—like using a regular skillet instead of a smoker—and provides candid taste tests, making classic BBQ dishes accessible without specialized equipment.
Last updated: August 28, 2026
