In a large bowl combine mince, eschallots, tomato sauce and herbs. Season. With wet hands divide mixture into 12 pieces and shape into small patties.
In a large non-stick frying pan heat half the oil over medium heat and cook half the patties for 2-3 minutes on one side. Turn and top each pattie with a piece of cheese. Cook for 2-3 minutes or until patties are cooked through and cheese melts. Set aside on a plate loosely covered with foil. Repeat with remaining oil, patties and cheese.
Spread bottom halves of buns with aioli. Top with patties, cornichons and baby rocket. Spread top halves of buns with extra tomato sauce and place on top of patties. Thread a tomato half onto a toothpick and secure slider.
Tips
Any leftover mince can be used for burgers, meatballs or rissoles
Use leftover sliced beef roast, steak or stir-fry strips instead of mince patties.
Use your choice of condiments from your fridge – mustard, chutney, bbq sauce or horseradish.
Use whatever herbs you already have in the fridge – parsley, mint, coriander, basil or chives would all work well.
Use any salad leaves you already have in the fridge.
Use half a small red or brown onion instead of the eschallots.
