Kg Sliders** Recipe

In a small bowl combine mayonnaise, ketchup, yellow mustard, dill pickle relish, Worcestershire sauce, hot sauce (if using), lemon juice, onion powder, garlic powder and black pepper. Whisk until smooth. Taste and adjust salt or acidity; chill while preparing sliders so flavors meld (at least 15 minutes).

Peel and cut the onion in half, then slice thinly into half-moons (about 1/8–1/4 inch thick).

Heat a large skillet over medium heat. Add olive oil and butter. When the butter foams, add the sliced onions and spread into an even layer.

Cook, stirring or scraping occasionally, until onions are soft and golden — about 12–18 minutes. If they begin to brown too fast, reduce heat to medium-low. Sprinkle salt and sugar (if using) after about 6–8 minutes to help caramelize. Continue until deep golden and sweet. Remove from pan and keep warm.

Preheat oven to 425°F (220°C) if roasting, or prepare a deep-fryer to 350°F (175°C) if frying.

Wash and peel potatoes if desired. Cut into 1/4–1/2 inch sticks for classic fries. Rinse in cold water until water runs clear to remove excess starch; then drain and pat very dry with a clean towel.

For oven fries: toss the dried potato sticks with 2 tbsp oil, 3/4 tsp kosher salt, 1/4 tsp black pepper and paprika. Spread in a single layer on a rimmed baking sheet lined with parchment and roast 20–30 minutes, flipping once, until crisp and golden. For fried fries: fry in batches at 350°F (175°C) until golden, 3–5 minutes per batch; drain on paper towels then toss with salt, pepper and paprika while hot.

Keep fries warm in a low oven (200°F/95°C) until sliders are ready.

Divide the ground beef into 8 equal portions (about 3 oz each). Form loose, thin patties slightly wider than the slider rolls; do not overwork the meat. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper divided across patties.

Heat a large skillet or griddle over medium-high heat. Add 1 tbsp vegetable oil and let it shimmer.

Working in one or two batches depending on pan size, place patties on the skillet and cook 2–3 minutes without pressing so a crust forms. Flip and cook another 1.5–2 minutes for medium (adjust time for desired doneness).

During the last 30–45 seconds of cooking, place a small slice of American cheese on each patty and cover the pan with a lid or a sheet pan to melt the cheese quickly.

While patties are finishing, split the King's Hawaiian rolls horizontally and lightly butter the cut sides with the remaining 1–2 tbsp butter. Toast face-down in a separate skillet or on a griddle over medium heat until golden, about 1–2 minutes.

Assemble sliders: spread about 1 tbsp of secret sauce on the bottom half of each roll, place the cheeseburger patty, top with a generous spoonful (about 1–2 tbsp) of grilled onions, and finish with the roll top. If desired, sprinkle toasted sesame seeds and a pinch of chopped parsley on the top buns for presentation.