Kg Sliders** Recipe

Form patties

Place 1.5 lbs ground beef in a bowl. Add 1 tsp freshly ground black pepper, 1.5 tsp kosher salt, and 1 Tbs Worcestershire sauce. Gently mix with your hands until just combined; avoid overworking. Divide into 8 equal portions (about 3 oz each) and form thin patties slightly larger than the rolls, pressing a shallow dimple in the center of each to prevent doming.

Toast rolls

Preheat oven to 350°F (175°C). Split the 12 King's Hawaiian rolls horizontally (keep tops together if baking as a slab) and brush the cut sides with 3 Tbs melted butter. Sprinkle sesame seeds if using. Place cut-side up on a baking sheet and toast for 6–8 minutes until lightly golden. Remove and set aside.

Cook patties

Heat a large cast-iron skillet or griddle over medium-high heat until hot. Cook patties in batches (don’t crowd) for 2–3 minutes per side for medium doneness. When you flip the patties, immediately place a slice of American cheese folded over each patty so it melts as the second side finishes (if using 8 slices, cut larger slices in half or layer as needed). Transfer cooked patties to a tray and keep warm in a low oven (200°F/95°C) if necessary.

Assemble sliders

Spread about 1 tablespoon of Secret Sauce on the bottom half of each toasted roll. Place a cheeseburger patty on each, top with 1–2 tablespoons of grilled onions, then add a bit more Secret Sauce on the top bun. Close and serve immediately with fries.

Slice 1 large yellow onion into thin rings. Heat 1 Tbs olive oil and 1 Tbs unsalted butter in a skillet over medium heat. Add the onions, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp sugar (optional). Cook, stirring occasionally, for 12–18 minutes until onions are deeply softened and golden brown — reduce heat to medium-low if they start to burn. Remove from heat and keep warm until assembly.

In a small bowl combine 1/2 cup mayonnaise, 3 Tbs ketchup, 1 tsp yellow mustard, 1 Tbs dill pickle relish, 1 tsp apple cider vinegar, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp salt, and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust seasoning or sweetness. Refrigerate at least 15 minutes for flavors to meld; keep chilled until building sliders.

Cut 2 large russet potatoes into 1/4–1/2 inch fries. Rinse under cold water until water runs clear to remove excess starch, then pat dry thoroughly with a towel.

Heat about 1 cup neutral oil in a deep skillet to 325°F (165°C) for the first fry. Fry potatoes in batches for 3–4 minutes until pale and slightly tender but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden and crisp. Remove, drain on paper towels, then immediately season with 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika (optional). Serve hot alongside sliders.