Lil' Brg & Truffle Fries* Recipe

Make patties

Place ground beef in a bowl. Add kosher salt, 1/2 tsp freshly ground black pepper, and Worcestershire sauce. Gently mix with your hands or a fork until just combined—do not overwork. Divide into six equal portions (about 2.5–3 oz each) and shape into small, slightly wider-than-the-bun patties. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Cook patties

Heat a large skillet or griddle over medium-high heat until hot. If using a stovetop, add a light brush of oil to the pan. Cook the patties 2–3 minutes on the first side without moving to develop a crust. Flip and place a slice of cheddar on each patty, cooking another 1.5–2 minutes for medium (adjust time for desired doneness). Internal temp should be 160°F (71°C) for ground beef per USDA if fully cooked is desired.

Toast buns and assemble

While patties cook, spread softened butter on the cut sides of the slider buns. Toast buttered sides in a separate pan or the same skillet until golden, about 1 minute. To assemble each slider: spread about 1 teaspoon of burger sauce on the bottom bun, add a small lettuce leaf, place the cheesy patty, top with 1–2 pickle slices and a few thin red onion rings, then spread a small amount of sauce on the top bun and close. Serve warm.

In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, sweet pickle relish, lemon juice, and 1/4 tsp freshly ground black pepper until smooth. Taste and adjust seasoning. Refrigerate until assembly; sauce will keep for several days sealed in the refrigerator.

Prepare potatoes

Peel the russet potatoes (optional) and cut into matchstick fries about 1/4" thick. Rinse the cut fries thoroughly under cold water until the water runs clear to remove excess starch. Soak in a bowl of cold water for at least 20 minutes (or up to 2 hours) to achieve crispness. Drain and pat completely dry with clean kitchen towels or paper towels.

Fry (two-step method)

Heat oil in a heavy pot or deep fryer to 325°F (162°C) for the first blanching fry. Fry the dried potatoes in small batches for 3–4 minutes until softened but not browned. Remove and drain on a wire rack or paper towels. Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 1.5–3 minutes until golden and crisp. Drain on paper towels, immediately sprinkle with salt, garlic powder, and freshly ground black pepper.

Finish with truffle

While fries are still hot, toss them gently in a large bowl with grated Parmesan, 1 teaspoon truffle oil (start with less and add more to taste), and chopped parsley. Toss until evenly coated. Taste and adjust salt or truffle oil lightly; a little truffle oil goes a long way. Serve immediately alongside the Lil' sliders.