Cheeseburger Sliders (2) & Fries Recipe

Form patties

Portion the ground beef into two equal patties (about 3 oz or 85 g each). Gently form into 3/4-inch-thick rounds slightly wider than the buns. Do not overwork the meat—press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season

Season both sides of each patty with 1/8 tsp kosher salt and a light pinch of freshly ground black pepper (about 1/16 tsp per side).

Cook patties

Heat a skillet or cast-iron pan over medium-high heat until hot (about 2–3 minutes). Place the patties in the pan and cook undisturbed for 2–3 minutes until a brown crust forms. Flip and cook an additional 1.5–2 minutes for medium (adjust time for doneness). During the last 30–45 seconds of cooking, place one slice of cheddar on each patty to melt; cover the pan briefly with a lid to help the cheese melt if needed.

Toast buns

While the patties cook, spread about 1/2 tsp softened butter on the cut sides of each slider bun. When patties are nearly done, place buns buttered-side down in the same skillet for 30–45 seconds until lightly toasted and golden. Remove buns and keep warm.

Assemble sliders

Spread 1/2 tsp yellow mustard on the bottom half of each bun and 1/2 tsp ketchup on the top half. Place the lettuce leaf on the bottom bun, add the cheeseburger patty, top with two pickle slices and a little red onion (about 1 tbsp per slider). Close with the top bun and serve immediately.

Prepare potato

Scrub the potato well and peel if desired. Cut the potato into matchstick fries about 1/4 inch (6 mm) thick. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Dry fries

Spread the rinsed fries on a clean kitchen towel or paper towels and pat completely dry. Removing moisture prevents oil splatter and helps achieve a crisp exterior.

Heat oil

Pour about 1 cup vegetable oil into a medium skillet or pot, filling to about 1–1.5 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C) or a small piece of potato sizzles and browns within 30 seconds.

Fry fries

Working in a single layer (do not overcrowd), carefully add the dried fries to the hot oil. Fry for 3–4 minutes, stirring occasionally, until they are golden and crisp. Use a slotted spoon to transfer fries to a paper towel–lined plate to drain.

Season fries

While still hot, immediately sprinkle the fries with 1/2 tsp kosher salt, 1/8 tsp black pepper, and 1/8 tsp paprika (if using). Toss gently to distribute seasoning. Serve alongside sliders.