If you didn’t think sliders could get any smaller–or cuter–then you haven’t tried swapping coin-shaped tots for buns! This dish is one of the times where it tastes as good as it looks.By Dan Whalen
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 16
Yield: 16 mini sliders
Ingredients
32 frozen potato rounds (such as Ore-Ida® Crispy Crowns®)
2 tablespoons vegetable oil
8 ounces ground beef (85% lean)
¼ pinch kosher salt
¼ teaspoon black pepper
4 slices American cheese
1 tablespoon ketchup, or to taste
1 tablespoon mustard, or to taste
16 pickled gherkins, drained
16 toothpicks
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Toss tots with oil on a 10×15-inch baking pan, then spread into a single layer.
Step 3
Bake in the preheated oven, turning once halfway through, until browned and crisp, 15 to 18 minutes.
Step 4
Meanwhile, put ground beef on a sheet of waxed paper. Top with another sheet and press beef into a 4×6-inch rectangle. Remove top sheet. Sprinkle beef with salt and pepper, then cut into sixteen 1×1 1/2-inch rectangles.
Step 5
Break each cheese slice into quarters; fold quarters over to make 16 pieces of double-layered cheese.
Step 6
Cook beef in a large skillet over medium heat until browned on one side, about 3 minutes. Turn burgers over, top with cheese; cook, covered, until beef is no longer pink in centers and cheese has melted, about 3 minutes.
Step 7
Top 1 tot with a cheeseburger, ketchup, mustard, pickle, and another tot; spear stack with a toothpick. Repeat with remaining ingredients.
Cook’s Note:
Peanut oil also works in this.
Nutrition Facts
Per Serving: 114 calories; protein 4.8g; carbohydrates 8.8g; fat 7.1g; cholesterol 16.5mg; sodium 298mg.