Snacks Recipe

Form Patties

In a bowl combine ground beef, salt, black pepper, and Worcestershire sauce. Mix gently with your hands until just combined; do not overwork. Divide into 4 equal portions and form small, slightly larger-than-bun patties with a shallow indentation in the center of each patty.

Toast Buns

Heat a skillet or griddle over medium heat. Spread softened butter on the cut sides of the slider buns. Place buns cut-side down on the hot skillet for about 1–2 minutes until golden and slightly crisp. Remove and set aside.

Cook Patties

Add 1 tsp olive oil to the skillet and increase heat to medium-high. When shimmering, add the patties (do not overcrowd). Cook for 2–3 minutes per side for medium (adjust time +/- for desired doneness). In the last 30 seconds of cooking, place a slice of cheddar on each patty and cover the skillet briefly to melt the cheese.

Assemble Sliders

Place cheesy patties on the toasted bottom buns. Add a spoonful of quick pickle slaw, a pickle slice if using, and desired condiments (ketchup, mustard). Top with bun tops and serve immediately alongside fries.

Prepare Potatoes

Wash and peel (optional) the potatoes. Cut into uniform fries about 1/3–1/2 inch thick. Rinse cut fries under cold water until the water runs clear to remove excess starch, then pat very dry with a clean towel.

Coat and Cook

Place dried fries in a bowl and toss with cornstarch until lightly dusted. If frying: heat vegetable oil in a heavy pot to 325°F (160°C) for the first fry. Fry fries in batches for 3–4 minutes until soft but not browned. Drain on paper towels. Increase oil to 375°F (190°C) and fry again in batches until golden and crisp, about 2–3 minutes. Drain and season immediately with salt, paprika, garlic powder and black pepper. If roasting: preheat oven to 425°F (220°C). Toss fries with 2–3 tbs oil (from the listed amount), spread in a single layer on a sheet pan, roast for 20–25 minutes, flipping halfway, until crisp and browned; toss with the seasoning mix when hot.

Finish

Taste and adjust seasoning to preference. Serve hot alongside sliders.

In a small bowl combine shredded cabbage and shredded carrot. Add apple cider vinegar, sugar, salt, and black pepper. Toss well and let sit at room temperature for at least 10 minutes (or refrigerate up to 1 hour) to mellow and slightly pickle. Drain any excess liquid before using on sliders.

Arrange ketchup, mustard, and sliced pickles in small ramekins or apply directly to assembled sliders as desired.