Kg Sliders** Recipe

Form patties

Divide the 1 lb ground beef into 6 equal portions (about 2.7 oz / 75 g each). Lightly form into thin, flat patties slightly larger than the slider rolls; do not overwork the meat. Season both sides of each patty with the 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp onion powder.

Cook patties

Heat a large skillet or griddle over medium-high heat and add 1 tbsp vegetable oil. When shimmering, place the patties in the pan without crowding. Cook 2–3 minutes on the first side until browned, then flip. Immediately top each patty with an American cheese slice (torn to fit if necessary). Cook another 1.5–2 minutes until cheese melts and internal temperature reaches 160°F (71°C) for well-done sliders. Remove to a plate and tent lightly with foil to keep warm.

Toast rolls

Split the King's Hawaiian slider rolls. In a small saucepan or skillet, melt 2 tbsp unsalted butter, then brush the cut sides of the rolls. Place rolls cut-side down on the griddle or under a broiler for 1–2 minutes until golden and slightly crisp. Keep warm.

Assemble sliders

On each bottom roll, spread about 1 tbsp of the secret sauce (see sauce section). Place a cheese-topped patty on the sauce, add a generous spoonful of grilled onions, then another drizzle of sauce on the top roll if desired. Close and serve immediately alongside fries.

Peel and thinly slice the medium yellow onion into rings or half-moons. Heat a skillet over medium heat and add 1 tbsp olive oil. Add the onions and cook, stirring every 2–3 minutes, until softened and deep golden (about 12–18 minutes). If using, sprinkle 1/2 tsp brown sugar about halfway through to aid caramelization. Season with 1/4 tsp salt toward the end. Remove from heat and keep warm until assembling sliders.

In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp yellow mustard, 1 tbsp dill pickle relish, 1 tsp apple cider vinegar, 1/2 tsp smoked paprika, 1/2 tsp hot sauce, 1/8 tsp salt, and 1/8 tsp black pepper. Whisk until smooth and taste-adjust: add more pickle relish for tang, more hot sauce for heat, or a pinch of sugar if you prefer sweeter. Chill at least 10 minutes for flavors to meld (can be made ahead up to 3 days refrigerated).

Oven method (recommended for convenience)

Preheat oven to 425°F (220°C). Toss 1 lb frozen fries (or cut fresh potatoes) with 2 tbsp canola oil, 1 tsp salt, and 1/2 tsp paprika on a rimmed baking sheet in a single layer. Bake for 20–30 minutes, flipping halfway, until golden and crisp. Serve hot alongside sliders.

Shallow-fry method

Heat 1/4 inch of oil in a heavy skillet over medium-high heat. Fry potatoes in batches until golden and crisp, about 4–6 minutes per batch. Drain on paper towels, season immediately with 1 tsp salt and 1/2 tsp paprika, and keep warm until serving.