Sliders & Homemade Fries Recipe

There is nothing more American than burgers and fries, right? It's such a favorite for so many of us, that I just can't what for summer to enjoy their goodness. This is a great meal for a night when you are feeling a nice, hearty dinner, and it's easier than you might think!

I did my sliders three ways because I like variety, but you can mix it up any way you like. Either way, this winning combination is one that is sure to please!

First you gotta wash them taters... since you are going to leave the skin on them. I use this great little potato scrubber that I picked up at my local store and it works wonders! Basically, you are looking at 1 potato per person. 

Slice your potatoes simply lengthwise; kind of like steak fries. 

The secret to these homemade fries? Lawry's. This stuff is killer awesome, but sprinkle with caution, it comes out kind of fast. 

Pepper 'em, add a sliced onion, and douse in 4 tablespoons of olive oil. Shake the pan to evenly coat and you are ready to stick these fries in the oven. 

I love sliders--burgers are just better when they are miniature because you can eat more of them! 

I made three different kinds of burgers this day, the traditional American burger, the Italian burger with mozzarella cheese, proscuitto, and artichoke and truffle sauce, and one with blue cheese and red onion. 

I used my grill skillet to get that grilled effect without the whole grill (perfect for winter!) 

Can I get an "ooohh" and "aaaaaah" for the grilled effect? Heck yes! 

The fried came out of the oven right on time and looking good! 

Pop it all on a plate and you've got a perfect American meal!!! 

Time: About an hour | Serves Two | Difficulty Level: Moderate 

For The French Fries You Will Need: 

1 potato per person 
1 onion (per two potatoes) 
Lawry's seasoning salt, several sprinkles
2 cloves garlic, minced 
4 tablespoons olive oil 


Preheat oven to 425 degrees.

Clean potatoes with a potato scrubber, leaving the skin on and slice lengthwise (see picture.) Slice one onion as well. 

Place the sliced onions and potatoes in a pan (I like the baking stones, but you can use whatever pan you like) add the pepper, garlic, seasoning salt, and olive oil. Shake the pan gently to get everything evenly coated. 

Place the pan in the oven uncovered. After 25 minutes, turn the fries gently with a spatula and then let them go another 25 minutes or until golden. 

For The Sliders You Will Need: 

1/2 pound ground meat (as you might guess, I used venison!) 
1 tablespoon worcestershire sauce 
1 teaspoon dried basil 
1/4 cup Italian bread crumbs
dash of salt 
2 dashes of cayenne pepper 
1 egg 
8-10 slider buns 
fixings for the burgers: (limited only by your imagination) 
lettuce, pickles, ketchup, mustard, mozzarella cheese, prosciutto ham, blue cheese, red onion, mayo, etc. 


In a medium mixing bowl, add your meat, worcestershire sauce, basil, bread crumbs, salt, cayenne, and egg. Mix it up with your hands (the bestest most fabulous way to mix this!) until fully blended. 

Shape the meat mixture into patties sized to fit your slider buns--you should get about 8-10, depending. 

If desired, you can toast your buns on a low broil in the oven (my husband loves bread toasted, what can I say?) and set them aside until you are ready for them. 

Heat your grill skillet over medium high heat (I like to oil mine a bit). When the skillet is heated, place your patties on the skillet. 

*A note of flipping your burgers. I like those grill marks! So, I like to only flip it once. I know that as a new home chef, I used to go back and fourth flipping to make sure that they were done on both sides. Save yourself the trouble of all this flipping out, and only flip them once if you can resist. 

Cook them 5 minutes on each side or until they reach your desired doneness. 

Dress your buns with all the fun fixings you like, and serve alongside some homemade fries! YUM! 

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