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Ingredients
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Beef Sliders
Toppings & Condiments
Fries
Method
Beef Sliders
- 1
Make patties
Place ground Angus beef in a bowl. Sprinkle kosher salt, black pepper, and Worcestershire sauce over the beef. Gently mix with your hands until just combined; do not overwork. Divide mixture into 8 equal portions (about 2 oz each) and form into slightly wider-than-bun round patties about 1/2 inch thick, pressing a shallow dimple in the center of each to prevent puffing.
- 2
- 3
Cook patties
Place patties in the hot pan leaving space between them. Cook for 2–3 minutes without moving, until a brown crust forms. Flip and cook another 1½–2 minutes for medium (adjust time ± for desired doneness). During the last 30–45 seconds of cooking, place a slice of cheddar on 4 of the patties and cover the pan briefly to melt the cheese. For the remaining 4 sliders, add cheese after flipping if desired.
- 4
- 5
Assemble sliders
Spread mayonnaise on the bottom halves of all buns and a thin smear of mustard or ketchup on the top halves as desired. Place lettuce leaf on bottom bun, add a patty, top with pickle slice and a few rings of red onion, then crown with the top bun. Repeat for remaining sliders.
Fries
- 6
Prepare potatoes
Cut scrubbed russet potatoes into 1/4 to 1/3-inch thick sticks. Rinse under cold water until the water runs clear to remove excess starch. Pat dry thoroughly with clean kitchen towels or paper towels (drying is important to avoid oil splatter).
- 7
Heat oil
Pour vegetable oil into a heavy pot or deep fryer and heat to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until oil shimmers and a small piece of potato sizzles gently.
- 8
First fry (blanch)
Working in batches, fry the potato sticks for 3–4 minutes until pale and soft but not browned. Remove with a slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C) for the final fry.
- 9
Second fry (crisp)
Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels and immediately season with kosher salt and optional black pepper.
- 10
Serve fries
Transfer fries to a serving platter and keep warm briefly in a low oven (200°F / 90°C) if needed while finishing sliders.
Sauces & Finishing
- 11
Prepare condiments
Place mayonnaise, mustard, and ketchup in small bowls for diners or spread as instructed when assembling sliders. Taste and adjust amounts to preference.
- 12
Plate and serve
Arrange 4–8 Angus beef sliders (depending on desired portion) with a generous portion of hot fries. Serve immediately while sliders are warm and fries are crisp.