Lay’s French Onion Special Sauce:

In a medium bowl, combine all ingredients. Whisk until incorporated. Add to squeeze bottles with large tip opening. Reserve until ready to use on burger sliders.

Cooking burger patties:

Scoop beef or vegetarian ground mix into 2 oz balls, roll them loosely and gently like meatballs. Generously season tops with burger salt blend.

Preheat griddle or cast iron skillet to 375-400f degrees. Heat oil on a large griddle or skillet over medium-high heat. Add the beef balls to the hot skillet, seasoned side down. Smash flat with two spatulas or a burger press to form 2 inch wide patties (craggy edges are your friend) use parchment between spatulas and patties If needed. Cook, undisturbed, until the outer edges are brown, about 1 minute. Before flipping, drizzle a small amount of mustard about 1/8 tsp on each patty. Flip the patties and cook for another 15 seconds. Top each patty with two slices of cheese and cook for another 15 seconds, just until the cheese is barely melted. Remove the burgers from the skillet, top with crisp Lay’s Potato matchsticks on top of the cheese and repeat with the remaining beef balls and cheese, adding more oil to the skillet as needed. Do not allow matchsticks to get soggy. Re-top with fresh matchsticks if needed.

Bun toast:

Brush the cut sides of the hamburger buns with butter, then place face-down in the skillet the burgers were cooked in. Toast for 1-2 minutes, until golden brown. (Can be done ahead of time), lay buns open-faced when ready to assemble.

Assemble the burgers:

Open griddled buns clamshell style and line them up on a sheet tray. Place a generous dot of special sauce on both top and bottom inside of bun, top the bottom buns with burger patties with crispy potato sticks (add more if needed) and close with the top buns. Place a football picks through the burger slider and serve immediately.

Lay’s Potato Matchstick Haystacks:

Lay’s Potato Sticks: Set fryer temp to 350f. Peel potatoes and slice on mandoline fitted with the fine shred blade attachment. Reduce gap on blade to 1.2-1.8 mm thickness, this may seem thin but is necessary. Add strings directly to water. Rinse twice. Remove from water and pass through a salad spinner or dry for 3 mins on paper towels. Add strings to fryer oil. Using a spider or basket, paddle the strings back and forth for 30 seconds, submerging as they go along.

Once strings have reached a pale light golden color and bubbling begins to subside, remove from oil immediately and drain onto oil soaking mats/paper towels/sav-a-day. Do not allow strings to reach dark golden color as they continue to cook after they are pulled. Salt immediately and generously using extra fine salt (flour salt) until matchsticks match salt level of our Lay’s Classic Potato Chips. Store in airtight container use within 1-2 days of frying.

Lay’s Potato Slider Buns:

Preheat oven to 350f degrees. Place potato rolls or slider buns onto a sheet tray. Brush or spray on strained egg wash onto tops of the buns. Working quickly, top the egg washed buns with crushed Lay’s Chips and a sprinkle of salt. Cover with foil and flash in oven for 1-2 mins or until egg wash has cooked and chips are adhered well. Buns can be rewarmed prior to assembly. Cover tightly and reserve until ready to use, do not let buns dry out. Spray with light water, cover and warm to bring moisture back to buns if they dry out. Remove cover and bake to crisp chips on top.