Chroma Sliders Recipe

Render bacon

Chop bacon into 1/2-inch pieces. Place in a medium skillet over medium heat and cook, stirring occasionally, until fat is rendered and bacon is crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, leaving the fat in the pan (about 2–3 tbsp).

Cook onions

Add thinly sliced onion to the hot bacon fat. Cook over medium-low heat, stirring often, until very soft and beginning to caramelize, about 12–15 minutes. If the pan becomes dry, add 1 tsp water to deglaze and continue cooking.

Finish jam

Mince garlic and add to the onions; cook 30–45 seconds until fragrant. Stir in brown sugar, apple cider vinegar, maple syrup, and Dijon mustard. Cook over low heat until mixture is thick and jammy, 3–5 minutes. Return the cooked bacon to the pan, add thyme (if using) and 1/4 tsp black pepper, stir to combine, then remove from heat and let cool slightly.

Prep potatoes

Wash and peel potatoes if desired. Cut each potato lengthwise into 1/4- to 1/3-inch thick planks, then cut into matchsticks. Place cut fries in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with towels.

First fry (blanch)

Heat 1 1/2 to 2 cups oil in a heavy-bottomed pot or deep pan to 325°F (160°C). Fry potatoes in batches, not overcrowding, for 3–4 minutes until softened but not brown. Remove to a wire rack or paper towels to drain and cool.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp Kosher salt, 1/4 tsp black pepper and smoked paprika, toss gently, and set aside.

Form patties

Place ground beef in a bowl. Add 1 tsp Kosher salt, 1/2 tsp black pepper and 1 tbs Worcestershire sauce. Combine gently—do not overwork. Divide into 6 equal portions (about 3 oz each). Form into thin, slightly wider-than-bun patties with a small indentation in the center of each to keep them from doming while cooking.

Cook patties

Heat a large cast-iron skillet or griddle over medium-high heat and add 1 tbsp butter. When butter is foaming, cook patties in batches for 2–3 minutes per side for medium (adjust time for desired doneness). In the last 30–45 seconds of cooking, top each patty with a slice of white cheddar and cover the pan briefly to melt the cheese.

Toast buns

Split slider buns and brush cut sides lightly with softened butter. Toast cut sides on a skillet or griddle over medium heat until golden and crisp, about 1–2 minutes.

Assemble sliders

Place a cheese-topped patty onto the bottom half of each bun, spoon about 1 heaping tablespoon of bacon-onion jam over the cheese, add a pickle slice if using, then top with the bun crown. Garnish with microgreens or chives if desired.

Arrange 3 sliders per person (recipe makes 6 sliders) with a generous handful of hand-cut fries. Serve immediately while hot.