Beef & pork sliders with chipotle ketchup

Line 2 baking trays with baking paper.

For the patties, combine all ingredients in a large bowl, season and mix well to combine. Roll into 24 walnut-sized balls, then flatten slightly to form 1.5cm-thick patties. Place on lined baking trays, then cover and chill for 2-3 hours.

Preheat the oven to 160°C.

For the ketchup, place tomatoes, cut-side up, on a tray, then drizzle with oil and scatter with 2 teaspoons thyme leaves. Roast for 1 hour or until soft and caramelised. Cool slightly, then place in a food processor with the chipotle peppers, adobe sauce, mustard powder and remaining 2 teaspoons thyme leaves and whiz until smooth. Transfer to a saucepan over low heat. Add the sherry vinegar, lime juice, brown sugar and 1/2 cup (125ml) water, then season. Simmer, stirring occasionally, for 45 minutes or until thickened. Set aside to cool.

Reduce the oven to 150°C.

Cook prosciutto in a large non-stick frypan over medium-high heat for 2-3 minutes each side until crisp. Cool, then break into shards.

Heat 1 tablespoon oil in the clean frypan over medium heat. In batches, cook patties, turning, for 8-10 minutes until cooked through, adding more oil as needed. Place on a baking tray and keep warm in the oven while you cook remaining patties.

Add 1 tablespoon oil to the clean frypan. In batches, fry eggs for 2-3 minutes over medium heat, adding more oil as needed, until just cooked.

To serve, arrange lettuce on the base of the buns, top with chipotle ketchup, a meat patty, some chopped cornichon, crisp prosciutto and a fried quail egg, then season. Finish each slider with the burger top and secure everything with a small skewer or toothpick.