Five On It Recipe

Form and cook patties

If using ribeye: finely chop or pulse ribeye in a food processor until coarsely ground and evenly combined. Divide chosen ground meat into 12 equal portions (about 1.3 oz each). Gently form into thin patties slightly wider than slider buns. Season both sides with 1 tsp kosher salt and 1 tsp black pepper distributed across all patties.

Heat a large skillet or griddle over medium-high heat. Brush the cooking surface with a little oil. Cook patties 1.5–2 minutes per side for medium-rare to medium, or until desired doneness. During the last 30 seconds, place half-slices of cheddar on patties to melt (if making cheeseburgers). Remove and tent lightly with foil.

Brush insides of slider buns with melted butter. Toast on the griddle until golden, about 1 minute. Assemble: bottom bun, patty, pickle slice, a small squeeze of mustard and ketchup, top bun. Serve 3 sliders per serving (adjust if serving family-style).

Prepare grouper

Pat grouper fillets dry and cut into 6 equal portions suitable for tortillas. Season both sides with 1 tbsp cajun seasoning and 1 tsp salt, pressing seasoning into the fish.

Make flash-fry batter and fry

In a shallow bowl whisk together 1 cup flour, 2 tbsp cornstarch and a pinch of salt. Add 3 tbsp cold club soda or ice water and whisk until a thin, lumpy batter forms (add a little more soda if too thick). Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Dredge each piece of seasoned grouper in dry flour (lightly), then into batter, then carefully lower into hot oil. Flash-fry in batches until golden and cooked through, about 2–3 minutes per side depending on thickness. Transfer to a wire rack over a baking sheet to drain and keep warm.

Warm tortillas and assemble

Warm corn tortillas in a dry skillet or on griddle 15–30 seconds per side until pliable. Toss shredded cabbage with juice of 1 lime, 1 tsp salt, and 2 tbsp chopped cilantro. Assemble tacos: tortilla, a piece of fried grouper, cabbage slaw, a drizzle of mayonnaise mixed with 1 tsp hot sauce (mix 4 tbsp mayo + 1 tsp hot sauce + 1 tsp rice vinegar to taste), extra cilantro and a squeeze of lime. Serve 2 tacos per serving (or 3 small tacos).

Prep shrimp and fry

Pat shrimp dry. Set up a dredging station: bowl of 1 cup flour, bowl with beaten egg, bowl with 1 cup panko. Toss shrimp first in flour (shake off excess), then in egg, then press into panko to coat. Heat 2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry shrimp in small batches until golden and crisp, 1.5–2 minutes per side. Remove to paper towel-lined plate and keep warm.

Make dynamite sauce

In a bowl combine 6 tbsp mayonnaise, 2 tbsp sriracha, 1 tbsp honey, 1 tsp rice vinegar and 2 tbsp thinly sliced green onions. Taste and adjust: add more sriracha for heat or honey for sweetness. Toss warm fried shrimp gently with about half the sauce so each piece is coated but not saturated. Reserve extra sauce for drizzling.

Plate shrimp over a bed of mixed greens or in small slider buns as a dynamite shrimp slider. Garnish with sesame seeds and additional sliced green onion. Serve immediately (about 12 shrimp make 3–4 servings if as appetizer or 1–2 slider servings).

Prepare vegomatic filling

If using tofu: press tofu 15–30 minutes to remove excess moisture, then slice into 12 slider-size pieces. If using portobello: wipe caps and slice into pieces sized for sliders or tacos. Toss pieces with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp salt and 0.5 tsp pepper.

Heat a skillet over medium-high heat. Add a splash of oil and sear tofu or mushrooms 2–3 minutes per side until golden and slightly crisp. For tofu, you can press slightly to get good contact. For sliders: toast buns and assemble with mixed greens, sliced avocado (optional), and a smear of mayo or preferred sauce. For tacos: warm tortillas, fill with seared veg, cabbage or mixed greens, cilantro and a squeeze of lime.

Choose five items on the menu (e.g., ribeye slider, cheeseburger slider, grouper taco, dynamite shrimp, vegomatic). Prepare each selected item following its section instructions. Plate attractively with lime wedges, extra sauce on the side, and pickled jalapeños if desired.

For a shared platter: arrange 12 sliders and 6 tacos (or halved portions) with a bowl of extra dynamite sauce, pickles, and garnishes. Keep fried items crisp by draining well and serving immediately.