How to make chef Ryan Scott’s Memorial Day sliders and hot dogs

What better way to kick off the unofficial start of summer this weekend than with a cookout!

Celebrity chef Ryan Scott, a spokesperson for our sponsor King’s Hawaiian, shared these recipes for flavor-packed sliders and loaded hot dogs on “Good Morning America” that are sure to be a hit at any summer barbecue or bash.

Check out the step-by-step guide below.

The Red, (Now I Can Wear White), and Blue sliders recipe:

Makes 8 sliders.


For the Thousand Island dressing:

2 and 1/4 cups mayonnaise

1/2 cup pepperoncini, minced

4 teaspoons ketchup

1/4 cup pickles, minced

1/4 cup capers, minced

1/2 teaspoon lemon juice

1/4 red onion, minced

1/4 teaspoon salt

1/4 teaspoon ground black pepper, to taste

For the carmelized onions:

1 large red onion, diced

1 teaspoon olive oil

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon ground black pepper

1 teaspoon malt vinegar, to taste

For the burger:

1 pound 80/20 ground beef

1 teaspoon Worcestershire

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

2 cups cheddar cheese, finely shredded

8 King’s Hawaiian Slider Rolls

Thousand Island Dressing (recipe above)

Caramelized Onions (recipe above)


For the Thousand Island dressing:

Combine all ingredients in a large bowl. Fold until evenly mixed.

For the carmelized onions:

Place a cast iron griddle onto a grill and preheat to 500 degrees.

Combine the onions, olive oil, salt, sugar and pepper in a large bowl and mix to combine. Place the onions onto the griddle, and cook, tossing often with a metal spatula, until lightly caramelized, for about 4-6 minutes. Drizzle the vinegar over the onions and stir to combine. Transfer the onions to a plate.

For the burgers:

Combine the ground beef, Worcestershire, salt, garlic powder and pepper in a large bowl and mix well. Shape the burgers into 8 patties.

Place the patties onto the same griddle pan used to cook the onions, and cook until seared, for about 2 minutes. Flip the burgers and gently flatten with a metal spatula. Top each patty with 1/4 cup of cheese. Don’t worry if the cheese falls off the burger. Close the lid and cook until the cheese puddles around the burger and begins to crisp, for about 2-3 minutes.

Meanwhile, slather some Thousand Island Dressing onto the bottom of a slider roll. Place the burger onto the roll and top with some caramelized onions. Press the slider roll top onto the burger.

Tips: The dressing can be made up to 3 days in advance. Use paper towels secured in a pair of tongs to wipe down the griddle in between batches.

Memorial Day Dogs recipe:


For the Cincinnati-style chili:

2 tablespoons olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 pound lean ground beef
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt, plus more as needed
1 teaspoon unsweetened cocoa powder
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
2 tablespoons tomato paste
2 14.5-ounce cans fire-roasted tomatoes
3/4 cup water
1 tablespoon white vinegar
Tabasco, to taste

For the cheesy sauce:

2 cups milk
4 ounces unsalted butter
2 tablespoons all-purpose flour
8 ounces processed cheese product, cut into 1” cubes
4 ounces mild cheddar, shredded
Salt, to taste

For the crispy, garlicky onions:

1 and 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
2 medium onions, halved, sliced into thin half moons
Canola oil, for frying
1 and 1/2 teaspoons salt
1 and 1/2 teaspoons garlic powder
1/2 teaspoon onion powder

For the hot dogs:

8 jumbo beef hot dogs
8 King’s Hawaiian Hot Dog Buns
Cincinnati-Style Chili, recipe follows
Cheesy Sauce, recipe follows
Crispy Garlicky Onions, recipe follows
Scallions, for garnish


For the Cincinnati-style chili:

Place the oil and onion in a large cast-iron Dutch oven. Cook over medium-high heat, stirring often, until the onions are lightly caramelized, for about 10 minutes. Add the garlic and cook an additional minute. Add the ground beef and cook, using the back of a wooden spoon to break up the meat, until browned, for about 6 minutes.

Add the cumin, chili powder, teaspoon of salt, cocoa powder, red pepper flakes, black pepper and cloves and cook, stirring often for 2 minutes. Add the tomato paste, fire-roasted tomatoes, water and vinegar and stir to combine. Bring to a simmer and reduce the heat to low. Cook, stirring often, for 1 and 1/2 hours. Season with additional salt and Tabasco, to taste. Keep warm.

For the cheesy sauce:

Warm the milk in the microwave or in a saucepan and keep warm.

Melt the butter in a large, high-sided skillet, over medium-high heat. Sprinkle the flour over the butter and whisk to combine. Cook until it begins to foam, for about 1 minute. Slowly add the warm milk, whisking constantly, until fully incorporated. Bring the mixture to a boil, stirring constantly, and cook for 2 minutes.

Turn off the heat and add the cheese product and cheddar. Whisk until the cheese is melted and a velvety sauce is created. Season with salt, to taste. Keep warm, for serving.

For the crispy, garlicky onions:

Fill a large Dutch oven with 2” of canola oil and heat, over medium-high heat, to 375 degrees.

Combine the flour, cornstarch and baking powder in a shallow bowl and whisk well to combine. Working in handful-sized batches, toss the sliced onions in the flour mixture until well coated. Shake off any excess flour and carefully place in the hot oil. Fry until crispy and golden brown, for about 1-2 minutes.

Transfer the cooked onions to a stainless-steel bowl. Sprinkle the salt, garlic powder and onion powder over the onions and toss to combine.

For the hot dogs:

Preheat a grill to 500 degrees.

Using a sharp knife, cut into the hot dogs, lengthways, 3/4 of the way. Gently fold the hot dog open, like you would a book. Lightly score the inside flesh of the hot dogs, diagonally, in each direction, to create 1/2” cube pattern. Be careful not to pierce through the skin.

Place the hot dogs on the grill, flesh side down, and close the lid. Cook until the hot dogs begin to char, about 4 minutes, then remove from the grill.

To build the dog, place the hot dogs, skin-side down on a bun. Spoon some Cincinnati-Style Chili over the hot dog. Ladle some Cheesy Sauce over the chili. Top with a generous mound of Crispy Garlicky Onions and garnish with scallions.

1. The Cincinnati Chile can be made up to 3 days in advance. Warm before serving.
2. The Cheesy Sauce can be made up to 3 days in advance. Warm before serving.
3. Leftover Cheesy Sauce makes for a bomb dip

Recipe courtesy Chef Ryan Scott.

Source: Read Full Article