Instructions

Preheat oven to 400 Degrees.  Spray a baking sheet with cooking spray and set aside.

Make the Potato Straws:  Peel the potatoes.  Using a Julienne peeler, cut the potatoes into long thin strips.  Place the potato straws into a bowl of cold water to soak.  You’ll see the water start to get cloudy.  It pulls some of the starch out of the potato; this will help the potato to crisp up really nicely when you bake them.  Soak for at least 30 minutes.  Pull the potato out of the water, place onto paper towels to dry.  Transfer them to the baking sheet, drizzle with olive oil and season with S&P.  Bake in the oven until they start to get a little crispy, about 15-20 minutes.  Keep an eye on them and toss them around and flip them over during cooking to avoid overcooking the potatoes along the edge of the pan.

Soaking Potato Straws

Drying Potato Straws

Within the last 5-10 minutes of the potatoes cooking, cook the sliders.  Mix the meat together with the Worcestershire Sauce and S&P.  Mix together just until all combined.  Don’t overwork the meat.  Form into mini burgers (just big enough for the mini slider buns).  Make a well in the center of each slider patty by pressing your finger into each one to make an indent.  This will help the burger to cook evenly and not shrink.  Cook on the grill or on the stove over medium heat for approx. 2-3 minutes per side.  Add cheese on top of each one then place under broiler just to melt the cheese.

Place each slider on a bun with lettuce and top each one with the potato straws.  Add any other toppings or condiments you like.

Serve with a side of my homemade onion rings.  Click here to get the recipe:  Baked Onion Rings w/Dipping Sauce

Mangia! Enjoy!