2 tomatoes, one sliced into thick rounds and the other roughly chopped
1 red pepper, chopped
4 mini burger buns (optional)
1 tbsp vegetable oil
Salt and black pepper
1 tbsp olive oil
1 tbsp cider vinegar or red wine vinegar
Heat 1 tbsp of vegetable oil in a large frying pan, add the onion and cook at a medium heat for 5 minutes until starting to turn golden.
Put the onions in a medium sized bowl and allow to cool before adding the minced beef.
Season with salt and pepper, and 1 tsp of ketchup.
Bring together with your hands and divide the mixture into 4 balls.
Flatten the balls to form mini burgers, about 2cm thick
Put on a plate, and put in the fridge to firm up.
Preheat the BBQ for a medium heat, and lightly oil the grill.
Put the sliders on the BBQ for 8-10 minutes, turning halfway.
Meanwhile, toss half the lettuce, the cucumber, the chopped tomato and the red pepper together in a bowl. Dress with 1 tbsp of olive oil and 1 tbsp of vinegar.
Layer a slice of lettuce and one of tomato in each burger bun, squeezing in a bit of mayonnaise and/or ketchup to taste. If you’re not using a burger bun, hold the burger together with a toothpick. Serve two mini sliders per person OR If BBQ is not an option, the sliders can be cooked on a griddle pan or hot frying pan, or under an oven grill following the same method.
Serving Suggestion: Serve with a baked potato or oven chips and corn on the cob.
BEST SERVED WITH AN ICE COLD COCA-COLA ZERO SUGAR!
Mayonnaise contains eggs,so not suitable for someone with an egg allergy.