Beef Sliders with Oven-Roasted Tomato Salsa

Makes 4



  • 150g baby plum tomatoes, chopped (seeds included)
  • 2 tsp extra virgin olive oil
  • 2 tbsp finely chopped red onion
  • ½ tsp finely chopped red chilli (if desired)
  • 1 very small clove garlic, grated
  • Salt & freshly ground black pepper

Beef sliders

  • 125g lean minced beef (5% fat)
  • Pinch garlic granules
  • ½ tsp Dijon mustard
  • 2 tsp finely chopped flat-leaf parsley
  • Salt & freshly ground black pepper
  • Splash of cider vinegar

To serve


  1. Preheat the oven to 200°C/Gas 6. Place all the salsa ingredients into a bowl and mix well. Spread the mixture onto a non-stick roasting tray and cook for 25 minutes, until softened.
  2. Meanwhile, prepare the beef sliders by mixing together the mince, garlic, mustard and parsley with a generous pinch of seasoning in a bowl. Divide the mixture into 4 and shape into patties. Preheat a non-stick frying pan and dry-fry the sliders for 5 minutes, turning frequently, until well browned all over.
  3. Remove the salsa from the oven and stir in just a splash of cider vinegar. Add the browned sliders to the salsa and return to the oven for 5 minutes, or until cooked through.
  4. To serve, halve and lightly toast the buns. Add a beef slider and some salsa to each bun base, top with the lids and serve immediately.