Kg Sliders & Fries** Recipe

Form patties

Place the ground beef in a bowl. Add kosher salt, black pepper, Worcestershire sauce and finely minced onion. Gently mix until just combined — do not overwork. Divide into eight equal portions (about 2 oz each) and form into thin, slightly wider-than-bun patties; make a shallow thumb indentation in the center of each to prevent doming.

Cook patties

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When hot and shimmering, add patties in a single layer without crowding. Cook 2–3 minutes on the first side until a good crust forms, flip and cook another 1.5–2 minutes. During the last 30–45 seconds of cook time, place a half slice of cheddar on four of the patties and cover the skillet briefly to melt. For the other four sliders omit cheese or place cheese on all eight, split slices as needed.

Toast buns

While patties finish, spread softened butter on cut sides of slider buns. In a separate pan or the same skillet pushed to the side, toast buns cut-side down over medium heat until golden, about 1–2 minutes.

Assemble

On each bottom bun place a cooked patty (cheese side up where used), top with a pickle slice and a smear of ketchup and a small dab of mustard. Cap with top bun and keep sliders warm until serving.

Prepare potatoes

Preheat oven to 425°F (220°C) if baking. Cut potatoes into 1/4–1/2 inch fries (or your preferred thickness). Soak cut potatoes in cold water for at least 20 minutes (or up to 2 hours) to remove excess starch; this yields crisper fries. Drain and pat very dry with clean kitchen towels or paper towels.

Season and cook

If baking: Toss dried fries with 3 tablespoons vegetable oil, kosher salt, smoked paprika, garlic powder and black pepper until evenly coated. Spread in a single layer on a parchment-lined or lightly oiled baking sheet, leaving space between pieces. Bake for 20–28 minutes, flipping once halfway through, until golden and crisp. If frying: Heat 2–3 cups neutral oil in a heavy pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until tender but not browned. Remove and drain. Increase oil to 375°F (190°C) and fry again in batches 1–2 minutes until golden and crisp. Drain on paper towels and immediately toss with salt, smoked paprika, garlic powder and black pepper.

Finish

If desired, sprinkle chopped fresh parsley over fries before serving.

Combine mayonnaise, ketchup, hot sauce and apple cider vinegar in a small bowl. Stir until smooth. Taste and adjust hot sauce or vinegar to preference. Chill until ready to serve.