Start by making your buns. Weigh the flour, sugar, lard and salt into a large bowl and add the milk. Mix the yeast with the tepid water and mix thoroughly into a dough. Turn it out onto a lightly floured surface and knead for 10 minutes until your dough is soft and elastic. Leave to rise for 1 hour in a covered bowl left in a warm place.
Divide the dough into 10 pieces and on a lightly floured surface roll into balls with your hands. Then using a rolling pin flatten into 10cm baps on a floured surface. Place on baking trays lined with baking paper and brush beaten egg over each bap. Cover loosely with cling film and leave them in a warm place for 30 minutes.
Brush with a second coat of beaten egg and sprinkle a pinch of sesame seeds onto each bap. Cover loosely with cling film and leave for a final 30 minutes to rise.
Meanwhile preheat your oven to 200°C/fan 180°C/gas mark 6. Bake the baps until they are perfectly golden, about 10-15 minutes.
To make your sliders, divide the mince into 4 equal balls and lightly roll. Heat a frying pan and when smoking hot add the round balls of mince. Season with salt and pepper and allow to brown for 1 minute, then push a pinch of sliced onions into the middle and ‘slam’ the burger flat with a pallet knife.
Flip the burger over so the onions can brown off and melt into the meat. Cook for a further 2 minutes, or longer if you don’t like pink meat.
Place a piece of cheese on top of each burger then split the buns and place the top of the bun on top of the burger, and sit the bottom on top of the lot. This way the cheese melts to the bun and both halves of of the bun warm through.
Cook for a minute or two more then slide the lot off the grill and flip the bottom of the bun under the burger. Serve with pickles and enjoy the juiciest, chin-drippingly delicious burger ever.
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