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Method

  1. Remove the sliders from the packaging leaving the discs in place, this will make it easier to place them into the pan.
  2. Pre heat your heavy based frying pan over a medium heat.
  3. Lightly oil the pan with a little groundnut or light olive oil.
  4. Add the sliders to the pan, removing the top disc and gently place the exposed meat side down into the pan, then carefully remove the remaining disc from the top of the sliders.
  5. No need to season the sliders as we've taken care of that.
  6. Cook over a medium to high heat turning the sliders on both sides to create a golden crust, reducing the heat to medium to finish cooking.
  7. Cook 2 to 3 minutes each side, until firm to touch and thoroughly cooked. The core temperature of the sliders should be a minimum 68°C.
  8. For extra juiciness for the final minute of cooking, add a knob of unsalted butter to the pan, when the butter starts to bubble, baste the sliders for a minute or so, simply spoon the melted butter over the sliders which will enhance both flavour and juiciness.

Serving suggestion

Serve in miniature toasted brioche buns with cranberry relish, crisp lettuce, pickles and crispy pancetta.