Sliders (3 Or 6) Recipe

Make patties

Divide the ground beef into six equal portions for small thin sliders (about 2.5 ounces each). If making only three larger sliders, divide into three ~5-ounce portions. Gently form each portion into a flat round patty about 3 inches wide and slightly larger than the buns; do not overwork the meat. Season both sides lightly with kosher salt and freshly ground black pepper. Brush one side of each patty with 1 teaspoon Worcestershire sauce (divide evenly).

Prep buns

Split the slider buns and brush the cut sides with the melted butter. If desired, lightly toast the buns face down on a hot griddle or skillet for 30–60 seconds until golden; set aside.

Cook onions (optional)

If using onions, warm a small skillet over medium heat with 1 teaspoon vegetable oil. Add the thinly sliced onion and cook, stirring occasionally, until translucent and just starting to brown, about 6–8 minutes. Remove from pan and keep warm.

Cook patties

Heat a large skillet or griddle over medium-high heat until hot. Add a light coating of oil. Place patties oiled/Worcestershire-side down onto the hot surface. Press once with a spatula to ensure good contact and cook until the bottom has a deep brown crust, about 2–3 minutes. Flip patties and immediately place a piece of American cheese on each patty. Cook an additional 1–2 minutes until cheese is melted and patties reach desired doneness (medium-well for small sliders).

Assemble sliders

Spread about 1 teaspoon mustard and 1 teaspoon ketchup on the cut face of each bottom bun (adjust to taste). Place the cooked cheeseburger patty on the bottom bun, top with 1–2 pickle slices and a small piece of lettuce or a bit of cooked onion if using. Cap with the top bun and serve immediately. For a 3-piece order, serve three sliders; for 6-piece, serve six.

Prepare fries

Cut each russet potato into 1/4-inch thick sticks. Rinse the cut potatoes in cold water until the water runs clear to remove excess starch. Pat completely dry with kitchen towels or paper towels.

Fry

Heat 1 to 1 1/2 cups vegetable oil in a heavy-bottomed skillet or pot to 350°F (175°C). Fry the potatoes in batches without overcrowding for 3–4 minutes per batch until pale golden and tender. Remove with a slotted spoon to paper towels. Increase oil temperature to 375°F (190°C) and fry the blanched batches again for 1–2 minutes until crisp and golden. Drain on paper towels and immediately season with kosher salt to taste (about 1 tsp total).

Serve

Arrange the fries alongside the sliders and provide additional ketchup if desired.