Easy recipes for caravanners: Mini burgers

By: Lynn Bain, Photography by: Ellen Dewar

This is not your average burger with the lot.

Easy recipes for caravanners: Mini burgers
A delicious spin on a sweet-and-sour pork steak burger

A slider is a mini burger, typically served in a bun that’s about 80mm in diameter. There is a cuteness value, the opportunity for flavour changes as well as being a great way to control portion sizes.

Here’s a favourite sweet-and-sour pork steak mini burger recipe.

  • Preparation time: 10-15 minutes
  • Cooking time: 10 minutes
  • The following quantities will serve four


If you choose the home/caravan-style sauce, here is a quick and easy recipe…

  • 2 tablespoons dry sherry (or Chinese cooking wine)
  • 1 cup pineapple juice
  • 3 tablespoons white wine vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons tomato sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon cornflour

Mix all of the sweet-and-sour ingredients in a saucepan. Whisk well to incorporate the cornflour and then heat over a low heat until the sugar has dissolved and the sauce has thickened slightly.


  • Cooking oil, for frying
  • 1-2 cups plain flour
  • ½ teaspoon salt
  • A generous grinding of pepper
  • 2 eggs, beaten
  • 1 clove garlic, finely grated
  • 4 pieces of pork steak

Preparing the pork steaks is a simple assembly line process. Put a couple of shallow dishes on your work surface. Place the flour, salt and pepper into one dish and combine. Put the beaten eggs and garlic into the other dish and stir well.

Tear off a long piece of plastic wrap (enough to lay the four steaks on with room for them to spread as they get bashed) and place it on your work bench. Beware any breezy cross currents when you do this; otherwise, your plastic wrap will develop a mind of its own.

Place the pork steaks on the plastic wrap and cover them with another piece of plastic wrap. Using the flat side of a meat tenderizer beat the steaks to about 5mm thick.

Heat the oil in the pan over a medium heat. Place a plate lined with paper towel handy to the pan for blotting the pork when it is cooked.

Dip one piece of the flattened steak into the seasoned flour, shake slightly to remove excess flour and then dip the steak into the egg mixture. Dip the steak once more into the seasoned flour and pop the steak into the hot oil. Repeat this process with each of the remaining steaks.

Cook the coated steaks until they are golden brown on both sides. Drain the golden brown pork steaks on paper towel.

After cooking, you may also like to season the steaks a little more with freshly ground salt and pepper.


  • 1 red capsicum (or any colour of your choice)
  • 8 or so green shallots (2 shallots per bun is a good amount, flavour-wise)
  • 1 cup pineapple pieces (or slices)
  • 4 mini burger buns

I mentioned that the capsicum can be any colour, or combination of colours, of your choice. However, using a red capsicum does offset the yellow pineapples and green shallots nicely.

Thinly slice the capsicum through the body into rings. Discard any seeds.

Slice the root ends off the green shallots. Slice some of the green tops off as well so that the shallot are about 100mm long such that they fit across the hamburger buns with just a little of the shallot appearing on either side of the bun.

Drain the pineapple pieces well on some paper towel.

Heat a lightly-oiled grill plate or heavy-based frypan. Place the capsicum rings, green shallots and pineapple pieces on the heated plate (or pan) and grill until the surfaces of the capsicum, shallots and pineapple are golden brown and lightly caramelised.


Slice the burger buns in half horizontally and butter them. Then place one of the golden coated pork steaks on the bottom half of the bun and top with your selection of grilled capsicum, shallots and pineapple.

Spoon a generous amount of sweet-and-sour sauce over the top of the pork steak and accessories. Then pop the top of the burger bun on and you are ready to enjoy your deconstructed sweet-and-sour pork steak slider.

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The full feature appeared in Caravan World #532, December 2014. Subscribe today for the latest caravan reviews and news every month!