24x Pork Sliders

Thin and juicy pork burgers that go down a treat…

Availability: Out of stock

CODE: D2130
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Addictive little pork burgers that cook in minutes. With their mild, sweet and moreish flavour, these fun little sliders will have everyone reaching for another! Try them dressed up in a mini bun with a little pickled beetroot and coleslaw…

Chef's Top Tip

Sliders were traditionally ‘steam-grilled’ with onions on a flat hotplate – here’s how to achieve the same effect at home... Before frying your sliders, soften some chopped onions in the pan first. Pop the sliders on top of the onions so they part steam as they cook. Once the first side is done, flip each burger, pile any loose onions on top and press down with your spatula or fish slice so the onion juices mingle through the meat!
  • 100% pure meat pattie – nothing added, not even seasoning
  • Made with free-range Danish pork for the sweetest, juiciest flavour and texture
  • Small and flat – cooks in under 90 seconds a side!
  • Ideal for kids and adults alike – so moreish you’ll come back for another, and another…
Box Contains:

    • 24 Pork Sliders, in packs of 6, 270g per pack

Free delivery on all orders over £80.00
Keep frozen at -18ºC or below
Defrost:12 hours in the fridge. Store below 5ºC once defrosted. Use within 24 hours
Pan-fry in a heavy frying pan or ridged griddle pan; grill or barbecue.

Ensure pan or grill is preheated to almost smoking hot, or BBQ coals have a layer of white ash over them. Brush burgers with oil.

Sear for 1 – 1 ½ minutes per side.

This is a recommended cooking time only – cook your steak burger as you would cook a steak, to your preferred level of doneness.

Rest somewhere warm for at least 2 minutes.

Do not reheat once cooked.

Pork (100%)

Allergy Advice: For allergens, including cerelas containing gluten, see ingredients in BOLD CAPITALS

Nutritional values: (typical per 100g)
Energy: 784kJ / 187 kcal, Fat: 12.0g, of which saturates: 4.8g, Carbohydrates: 0g, of which are sugars 0g, Protein: 20.0g, Salt: 0.2g.

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