Ingredients

• Patties
• 4 rashers of rindless bacon, finely chopped
• olive oil for frying
• 1 shallot, peeled and finely chopped
• 1 tsp smoked paprika
• 500g minced pork
• BBQ Sauce
• olive oil, for frying
• 1 small onion, peeled and finely diced
• 2-3 garlic cloves, finely chopped
• sea salt and freshly ground black pepper
• 1 tbsp. brown sugar
• 1 tsp smoked paprika
• 1 tbsp. cider vinegar
• 2 tsp Worcestershire sauce
• 1/3 cup tomato sauce (ketchup)
• To Serve
• Mini burger buns/rolls
• lettuce, shredded
• slices of cheese
• slices of tomato
• pickles
• Instructions

Instructions

1. First make the BBQ Sauce:
2. Heat the oil in a frying pan, add the onion, garlic, salt and pepper, and sugar and fry for 5 minutes until softened.
3. Add the paprika and stir to combine. Cook until the onion starts to caramelise, about 5 minutes.
4. Add the vinegar and let it cook out. Add the Worcestershire sauce and tomato sauce, mix well and continue to cook until the sauce is nice and thick - just a few minutes should do.
5. Taste and adjust seasoning if necessary. Remove from heat and set aside.
6. While the BBQ sauce is cooking, start preparing the patties.
7. Fry the bacon with a drizzle of oil until almost cooked through.
8. Add the shallot and continue to cook for 5 minutes until the shallot is tender and the bacon crisp. Sprinkle in the smoked paprika and mix well.
9. Remove from heat and drain on kitchen paper.
10. Season the minced pork and mix well with the shallot and bacon. Shape into balls the size of golf balls and flatten slightly.
11. Heat a large fry pan with a little oil. Season the patties and cook for 2-3 minutes on each side, until cooked through and coloured.
12. Turn off heat and leave them to rest. Top each patty with a slice of cheese, allowing it to melt slightly.
13. Assemble your siders in the mini rolls layered with the BBQ sauce, lettuce, tomato, pattie and more BBQ sauce. Serve