Pork Mince Cheese Burger Sliders with Caramelised Onion Relish

Method

1. Place the pork mince in a large bowl, add the spring onion, breadcrumbs, beaten egg, chopped parsley, garlic, sea salt, black pepper and smoked paprika. Mix well to combine.
2. Using a spoon or your hands, take 65–70g of the pork mince mixture and roll into balls, then gently flatten. Place on a tray lined with baking paper, cover with cling wrap and refrigerate for one hour before cooking.
3. To make the caramelised onion relish, heat the olive oil in a heavy-based saucepan over a medium heat. Add the onions and cook for 10–15 minutes, stirring frequently until soft. Reduce the heat to low, add the sugar and balsamic vinegar, season with sea salt and pepper. Cook for 15 minutes or until the onions are caramelised and the sauce thickens. Store in a sterilised jar; the relish will keep for up to 2 weeks in the fridge.
4. In a large frying pan over a medium heat, cook the burgers in batches in a little vegetable oil until golden brown on both sides. Transfer to a tray lined with baking paper and top each burger with a slice of mozzarella. Finish in the oven for 5–7 minutes or until cooked through and the cheese has melted.
5. To assemble, heat the brioche buns for a few minutes in the oven, spread the base with mayonnaise, top with the burger and garnish with the caramelised onion jam, cornichons and the baby herbs. Pop the lids on, sprinkle with some cracked black pepper.