Super Rib Burger Sliders

Eskort Sweet & Sour Meatballs with Sticky Basmati Rice

Prep Time


Cook Time


Total Time





  • 500g Eskort Rib Burgers, cut into halves
  • 8 slider buns
  • 375ml (1½ cups) grated cheese
  • 375ml (1½ cups) cherry tomatoes
  • 125ml (½ cup) onion marmalade/caramelized onions
  • 125ml (½ cup) creamy mayonnaise
  • Olive oil, for cooking
  • Butter, for the buns


  • Preheat the oven to 180°C.
  • Place the halved burgers on a greased baking tray and bake for 5 to 7 minutes.
  • While the burgers are in the oven, slice the cherry tomatoes into halves and fry in a frying pan over a high heat with olive oil until the skins are loose.
  • Add the onion marmalade to the cherry tomatoes and cook together for one minute.
  • Top the burgers with a spoonful of the tomato and onion mixture followed by the grated cheese and place back into the oven until the cheese has melted.
  • Slice open the slider buns, butter them and toast them buttered side down in a hot, dry pan.
  • Add some creamy mayonnaise onto each bun base and place the patties with tomato and cheese onto the buns, then close with the bun tops.


Serve the sliders on their own or alongside some homemade sweet potato fries.


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