Loaded slider burger trio

Method Print recipe

Bahn mi-style slider burger

1. Defrost the pork belly bites and buns according to the pack instructions and set aside.

For the jalapeño mayonnaise

1. Blend the mayonnaise and drained jalapeños together until smooth. Set aside until needed.

For the sesame slaw

1. Mix the pickle mix with the toasted sesame seeds and keep chilled until ready to serve.

For the smashed burgers

1. Cook the meatballs on a hot griddle, pressing them down firmly to create smashed burger patties. Cook through, then top with the cheese and allow it to melt.

For the pork belly

1. Deep-fry the pork belly bites until hot and crisp, then toss with the hot honey until evenly coated.

Assembly

1. To assemble, spread the jalapeño mayonnaise over the bun base, then layer with the smashed cheesy burger, hot-honey pork belly, sesame slaw and fresh coriander. Finish with the bun lid and serve immediately.

Mini Korean-style slider burger

1. Defrost the buns according to the pack instructions and set aside.

For the gochujang slaw

1. Mix together the mayonnaise, gochujang paste and slaw until evenly combined. Keep chilled until ready to serve.

For the Korean BBQ chicken

1. Cook the boneless chicken wings according to the pack instructions until hot and crisp. Toss with the Korean BBQ sauce and black sesame seeds until evenly coated.

For the smashed burgers

1. Cook the meatballs on a hot griddle, pressing them down firmly to create smashed burger patties. Cook through, then top with the cheese and allow it to melt.

Assembly

1. To assemble, layer the gochujang slaw onto the bun base, followed by the smashed cheesy burger, crispy Korean BBQ chicken and pickled pink onions. Finish with the bun lid and serve immediately.

Pickled kraut slider burger

1. Defrost the buns according to the pack instructions and set aside.

For the pickle mayonnaise

1. Blend the mayonnaise and drained pickles together until smooth. Keep chilled until ready to serve.

For the brown sugar bacon

1. Mix together the brown sugar and black pepper, then coat the bacon evenly. Grill until cooked through, golden and caramelised.

For the smashed burgers

1. Cook the meatballs on a hot griddle, pressing them down firmly to create smashed burger patties. Cook through, then top with the cheese and allow it to melt.

Assembly

1. To assemble, spread the pickle mayo over the bun base, then layer with the smashed cheesy burgers, kraut, maple horseradish BBQ sauce and brown sugar bacon.
2. Finish with the bun lid, top with the fried chilli bites and serve immediately.