Name: The Sinks Kids Slider Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 0.083 lb ground beef (80/20); 1 piece mini slider bun; 0.125 tsp kosher salt; 0.05 tsp black pepper; 0.5 tbs unsalted butter (softened); 1 slice optional: American cheese slice (cut to fit); 0.3 piece russet potato; 1 tbs vegetable oil (for frying or air-frying spray); 0 to taste kosher salt (to taste); 1 tsp ketchup; 0.5 tsp mustard

Method

Slider

Form patty

Lightly portion 1.33 oz (about 0.083 lb) ground beef and shape into a small round patty slightly larger than the slider bun (about 2.5–3 in diameter). Do not overwork the meat.

Season and cook

Season both sides of the patty with a light pinch of kosher salt and a small grind of black pepper. Heat a small nonstick or cast-iron skillet over medium-high heat. Place the patty in the dry skillet and cook 1.5–2 minutes on the first side until browned around the edges. Flip and cook 1.5–2 minutes more until internal temperature reaches 160°F (71°C) for well-done slider beef.

Toast bun

While the patty finishes, spread 1/2 tablespoon softened butter on the cut faces of the slider bun and toast them in a separate skillet or under a broiler for about 30–45 seconds until lightly golden. Watch carefully to avoid burning.

Add cheese (optional)

If adding cheese, place one small slice of American cheese on the patty immediately after flipping or in the last 30 seconds of cooking and cover the pan briefly (30–45 seconds) to melt the cheese.

Assemble

Place the cooked patty on the bottom half of the toasted bun, add optional ketchup or mustard to taste, then top with the bun crown and serve immediately.

Unseasoned French Fries

Prepare potato

Wash and peel the russet potato if desired. Cut into matchstick fries about 1/4-inch thick so the portion equals roughly one small kid’s side (about 1/3 of a medium potato). Rinse the cut fries under cold water until the water runs clear to remove excess starch, then pat completely dry with paper towels.

Cook (frying method)

Heat oil in a deep skillet or small pot to 325°F (163°C). Fry the cut potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry a second time for 1.5–2 minutes until crisp and pale golden. Drain on paper towels and leave unseasoned (do not add salt).

Or cook (oven/air-fryer method)

Toss the dried fries with 1 tablespoon vegetable oil. For oven: spread on a single layer on a baking sheet and bake at 425°F (220°C) for 20–25 minutes, turning once, until golden and crisp. For air-fryer: arrange in a single layer and air-fry at 400°F (200°C) for 12–15 minutes, shaking halfway, until crisp. Do not add salt so fries remain unseasoned.

Serve

Place the unseasoned fries alongside the slider on the plate. Provide ketchup or other condiments on the side if desired.