Dude food has never been so cheese-y. Hix Restaurants’ chef Ronnie Murray serves these sliders on brioche buns along with more trimmings than the turkey.

Sliders with Castello Danish Blue

Makes 12


  • 110g rib steak mince (approx. 8g per burger)
  • 12 mini brioche buns
  • 12 small slices Castello Danish Blue
  • 12 slices gherkins
  • 6 tsp red onion jam
  • 12 slices cherry plum tomatoes
  • BBQ sauce


  • Put the rib steak mince in a bowl and season. Mix well by hand, to bind the mixture.
  • Separate the meat mixture into 12 even balls (about 1.5 inches in diameter) and flatten slightly into burger patties.
  • Heat some oil in a frying pan until smoking hot, and carefully place the burgers in one by one. Cook for 1 minute on each side for a pink burger or 2 minutes on each side for well-done.
  • In the final minute, place a slice of blue cheese on top of each of the burgers, and leave to melt.
  • Assemble the burgers in the brioche buns, starting with the red onion jam, followed by the cheese-topped burger patty, a slice of tomato and gherkin.
  • Finish off with a dollop of BBQ sauce and serve with plenty of napkins!

 For more information on Castello cheese, visit www.castellocheese.co.uk