Day 28 of 126 Cooking EVERY Gordon Ramsay recipe

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. Rest the Patties

   Transfer cooked patties to a plate and let rest for 2 minutes. This allows juices to redistribute.

   Time: PT2M

7. 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