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Mar 31 / JW

Sliders with Gruyere, Tomato Jam, and Rocket


Burgers are obviously good anytime, day or night, any day of the week, month or year. This is the standard way I make all of my burgers, and you’ll want to too.  I’m not sure if it’s ‘American’ style or not, since I’m not sure of the classic way to make an Aussie burger, so maybe someone can let me know (thanks!). ‘Sliders’ is hopefully a familiar term, which just means mini-burger, which means of course, you can eat more of them!

I stumbled upon this delicious combo when I thought I needed to step up my burgers a bit. The tomato jam recipe I believe came from Mark Bittman, and it’s seriously awesome. So, you’ll want to get going on that first or do it a day ahead since it needs a bit of cooking time. First cut the tomatoes in half, sprinkle with salt and pepper, and chuck into a hot oven (225C) for about 25 minutes until smooshy looking(you’ll see).

This picture is before oven, when they come out they’ll be soft and juicy lookin…

Then place them into a saucepan and add brown sugar and allspice and a pinch of salt. Cook on low for about 3 minutes, or until it starts to thicken. You can also chop or puree the tomatos if you want a more silky texture, but I’m fine with some chunks. Taste and make sure it’s all good, then set aside to cool while you do the burgers.

Mix your lovely organic mince with garlic, worcestershire sauce, salt, and pepper. Add a generous amount of salt, maybe 1 Tbl, as you want your meet seasoned throughout. Mix together with your hands and then form into patties. Obviously I trust you to make the patties the right size for your buns, but a little tip, you want them to be on the thinner side. They will plump while cooking, trust me on this one. For slider size, I got 7 patties out of one package of mince. See?

Now, cook the burgers however you please, oven, barbeque, grill pan, whatever, but the last 2 minutes place a slice of gruyere on each and cover until it melts.

Take the burger, place on the bun, add tomato jam and some rocket (and in my case, Dijon mustard, but I’m weird like that), and serve.

Here’s The Recipe:

Sliders with Gruyere, Tomato Jam, and Rocket


  • 500 Grams Organic beef mince
  • 2 Cloves Garlic, chopped
  • 1Tbl Salt, and pepper to taste
  • 1Tbl Worchestershire sauce
  • 6-8 Slices Gruyere Cheese
  • 1 package Rolls(dinner roll size)
  • Tomato Jam Recipe to follow

Cooking Directions

  1. Add all ingredients(except buns and cheese) together and mix. Form into patties
  2. Grill or cook burgers until done, about 10-12 minutes. Add cheese in last 2 minutes
  3. Place burgers on buns, add rocket and tomato jam.

Tomato Jam


  • 5-7 Roma Tomatoes, halved
  • Pinch Salt
  • 1/4tsp Allspice(ground)
  • 1/4 Cup Brown Sugar

Cooking Directions

  1. Roast tomatoes for about 20 minutes on 225C
  2. Remove and place into saucepan, and add all other ingredients
  3. Cook on low until thickened, about 25 minutes.
  4. Makes about 1 Cup of tomato jam.
  5. Refrigerate or freeze(for up to 3 months)

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