Best cooking channel in RUclips. >Great recipes from someone so talented, no bullshit >No nonsense and to the point >Great host, Frank is the best tier 3 chef
I haven't watched any video on this channel for quite some time now, coming back to it makes me realize how much quality has gone up since. Great work!
Love your French accent, I wish you could make a video fully with it. Cannot get enough of your videos, always such a pleasure to watch you cook Cheers from France
Frank, I love how your recipes aren't only delicious, but super simple and easy to prepare. Already used this recipe twice with a smaller baking pan. Ordered one of your mugs as a thank you!
What a fantastic weeknight dinner idea. Especially if you planned ahead and had your sheet pan ready and your buns cut. I'll be using this technique in my rotation for sure!
Thanks Chef frank was thinking man be nice to make a bunch of sliders for this 4th of July family cook out will be getting the stuff to make these tomorrow.
I will most definitely use this recipe for making sliders especially before watching college or pro football games with a ice cold beverage plus I use Heniz mustard
Thanks for sharing your tricks for how to cook efficiently! I always have the feeling that I'm wasting time in the kitchen compared with professional chefs, but I never know what I'm doing wrong.
I told my friends one day that I was making "Sliders" for lunch, so when they came by they were surprised (or shocked) to see that I had made Spam sliders. I cut the spam a little less than a CM thick, score the surface and add spices, fry it in butter. Then I make a sweet pineapple/BBQ sauce from canned pineapples in heavy syrup, fry the pineapple rings in the same pan as the spam, dip the fried spam in the sauce and throw it all on a toasted King's Hawaiian roll. But I also enjoy a good burger slider too : )
@@aessa8440 spam being "gross" is a matter of taste. I love fried spam every way I've tried it and my grandmother used to make spam salad (like tuna salad, but with diced uncooked spam) which was also amazing.
Me, a European: I like the idea of bite sized burgers, but I never saw any tiny buns for sale here Frank: pulling out the buns. me: that's just the regular size I always eat...
Your tower of sliders looks stunning, Chef! 💜💜💜 We've gone to the effort of making our own ketchup from scratch. It was delicious, but we're thankful we can get Heinz all over the world, too. Can't get those King's Hawaiian rolls, though. Off to PLAY with a honey-sweetened brioche to make some sliders using this method. Happy New Year, from Albania!!! 🎉🎉🎉
I always suck at getting burger patties to either hold together or have a semi-consistent thickness. Going to have to try this slider pan idea. They look so good too!
Nice! I like that this needs hardly any ingredients so I definitely will try this recipe at some point. By the way I make your "smashburger" with spicy mayo ALL THE TIME, I'm in love with it!
I grew up in a suburb of Columbus, Ohio, home of White Castle HQ and never recalled any condiments on them. I now know from their online menu that they put ketchup on them in New York and New Jersey only. Interesting. You learn something new every day.
The oven! I. A sheet pan.. why didn’t I think of that. Geez I gave up making sliders cause by the time I got them all done people were done eating. Love ya chef Frank
Happy new year! And...very good, Chef Frank but you are going to have to get your speed up if you ever want to have a street food stall in Korea! Videos of those guys making burgers like these just mesmersise me.👀
+1 to Kings Hawian rolls, we have them at the grocery store i work at, and they are amazing. You can also sometimes find Regular sized Hamburger and Hot dog rolls from them too, and they are to die for.
I love Norway's staple Ketchup named "Idun". Compared to Heinz, the Heinz have a very strong ketchup taste, but the Idun ketchup has a much more rounded taste, making it a lot more fitting for hot dogs and hamburgers.
Great choice for ketchup! There are a few things at the grocery store I have to have a name brand for ketchup, mayo and mustard! O and P B and J. LoL O how we love our creature comforts. LoL
Nice to see the instinctual technique of pushing the bread into the bag with your belly is there even with Level 3 Chef . (6:28) Little things that matter. :)
I now feel justified eating an entire sheet pans worth of sliders alone at home. Just perfecting the recipe for when I can have guests again. Not eating my feelings... anymore.
I was waiting for you to put a slab of the meat on the still connected buns, add the toppings and then just cut the meat and the buns in one go. Kind of disappointed here! ;)
![Mariah Carey - We Belong Together [American Music Awards 50th Anniversary Special]](http://i.ytimg.com/vi/UnO2m2BEXDU/mqdefault.jpg)
Tell me about the best slider you have ever had.
Why do you eat your burgers upsidedown frank???!?!!!!!
it's meant to be man, we decided to make sliders tonight and chef frank posts a slider video? the universe has spoken.
Did you do it justice? It is the only thing we expect.
My comment is just simple: Thank you sir.
Thank you too for watching.
:D
Best cooking channel in RUclips.
>Great recipes from someone so talented, no bullshit
>No nonsense and to the point
>Great host, Frank is the best tier 3 chef
These look perfect for a game night/superbowl party
You are correct!
Made and loved by the family!! Will definitely make again! thanks!!
Whataburger Spicy Ketchup is one of the foundational pillars of my life.
If only I lived in a region where it was available :( but I have to settle for getting only a couple of bottles a year when I visit my brother
@@pokegirl302 Time to move to the United State of Texas!
@@Novedrake Whataburger is, in fairness, available in most of the South and Southwest. It gets as far west as Arizona.
Thank you!! Wish I knew this years ago!! Can't tell you how much anxiety will be reduced via this method
Frank: "if you liked this video, give it a thumbs up"
Me: Hah, little does he know I already did that when I got here
Thank you.
@@ProtoCookswithChefFrank thank YOU! We love your videos.
Love it! So simple and seems delicious
I haven't watched any video on this channel for quite some time now, coming back to it makes me realize how much quality has gone up since. Great work!
Thanks.
All I want is to go to a Chef Frank family cookout.
Love your French accent, I wish you could make a video fully with it.
Cannot get enough of your videos, always such a pleasure to watch you cook
Cheers from France
Indeed, a perfect pronunciation of cornichon.
Frank, I love how your recipes aren't only delicious, but super simple and easy to prepare. Already used this recipe twice with a smaller baking pan. Ordered one of your mugs as a thank you!
What a fantastic weeknight dinner idea. Especially if you planned ahead and had your sheet pan ready and your buns cut. I'll be using this technique in my rotation for sure!
Simple but oh so good!
That smile after biting into the slider is EVERYTHING!
This bailed me out for Super Bowl, friends wanted sliders and I'm hosting this year.
The tower of sliders looks delicious, it's time cook, thanks chef Frank for the inspiration!
Definitely doing this soon. Thanks again chef Frank!
Thanks Chef frank was thinking man be nice to make a bunch of sliders for this 4th of July family cook out will be getting the stuff to make these tomorrow.
I did this for our breakfast!! Thanks for the recipe Chef!
The lack of special guest Emily to talk about ketchup in this video makes me BIG SAD
You already helped me make lasagne, I'll make sliders this weekend now.
"I like these because first of all they're adorable" 😂😂😂😂 yes I can see that's a very important factor
I want to point out that too.. lol
You can tell these are good sliders, the look he has on his face in genuine.
I will most definitely use this recipe for making sliders especially before watching college or pro football games with a ice cold beverage plus I use Heniz mustard
They look so simple, yet so tasty! I could eat three of them right now!🤤
Chef Frank is THE MAN
Thanks for sharing your tricks for how to cook efficiently! I always have the feeling that I'm wasting time in the kitchen compared with professional chefs, but I never know what I'm doing wrong.
I told my friends one day that I was making "Sliders" for lunch, so when they came by they were surprised (or shocked) to see that I had made Spam sliders. I cut the spam a little less than a CM thick, score the surface and add spices, fry it in butter. Then I make a sweet pineapple/BBQ sauce from canned pineapples in heavy syrup, fry the pineapple rings in the same pan as the spam, dip the fried spam in the sauce and throw it all on a toasted King's Hawaiian roll. But I also enjoy a good burger slider too : )
Fry Spam in BUTTER???
@@mousiebrown1747 Yes sir. Until it's crispy and golden brown on both sides.
@@mousiebrown1747 You'd be surprised. Spam in general tastes gross, if you don't prepare it right. Otherwise it can be a good addition to a meal
@@aessa8440 I like fried spam in its own fat - mix it with a can of hominy and spice it up and add parsley. Pretty & tasty.
@@aessa8440 spam being "gross" is a matter of taste. I love fried spam every way I've tried it and my grandmother used to make spam salad (like tuna salad, but with diced uncooked spam) which was also amazing.
I just had dinner, and I'm hungry again, thanks Chef Frank!
Frank this is game changing. I'll definitely be using this for game days
It looks amazing and delicious!
Me, a European: I like the idea of bite sized burgers, but I never saw any tiny buns for sale here
Frank: pulling out the buns.
me: that's just the regular size I always eat...
Lolll my aunt has lived in Luxembourg for 40yrs and when she 1st visited us in Canada, she nearly fainted at the portion sizes of everything.
Me as a European, yay my country (Sweden) just got Martin's Potato Rolls in regular supermarkets.
Same with English muffins. Apart from McDonald's I only ever saw them in the UK 😭
Your tower of sliders looks stunning, Chef! 💜💜💜 We've gone to the effort of making our own ketchup from scratch. It was delicious, but we're thankful we can get Heinz all over the world, too. Can't get those King's Hawaiian rolls, though. Off to PLAY with a honey-sweetened brioche to make some sliders using this method. Happy New Year, from Albania!!! 🎉🎉🎉
Thanks for watching.
Marvellous
What a lovely technique. I would just add some Bolner’s fiesta brand hamburger deluxe seasoning. 👌🏻
The way he said sliders and explained the model, is probably the best and most honest intro by Chef Frank
#Respect
I always suck at getting burger patties to either hold together or have a semi-consistent thickness. Going to have to try this slider pan idea. They look so good too!
I made the sliders last saturday and they were amazing. Thanks Chef Frank for teach us how to do it, quick, easy and delicious 🙂
So simple yet so amazing
Thank you! Cheers!
11:06 Actual steamed hams.
Nice! I like that this needs hardly any ingredients so I definitely will try this recipe at some point. By the way I make your "smashburger" with spicy mayo ALL THE TIME, I'm in love with it!
I guess Frank didn't have time to breed his cow or create his own Pronto grain this season.....he must be tired.
It's 2020. We have to cut him a break. I'm sure he'll be back in the fields next year.
@@lrom5445 *nods head in understand* ......hmmm
@@uregc9041 What do you mean his own? Who do you think makes Heinz Ketchup? Every bottle you buy, that's all Frank.
@@lrom5445 WAIT........So it's All Frank?
@@0me3s Yeah, it's red for a reason.
What a great idea for when I cook at the shelter
I grew up in a suburb of Columbus, Ohio, home of White Castle HQ and never recalled any condiments on them. I now know from their online menu that they put ketchup on them in New York and New Jersey only. Interesting. You learn something new every day.
Thank you Chef Frank! :)
This looks great!
The oven! I. A sheet pan.. why didn’t I think of that. Geez I gave up making sliders cause by the time I got them all done people were done eating. Love ya chef Frank
These sliders are looking great. In all honesty I would go with 75 25 meat but each their own
Happy new year! And...very good, Chef Frank but you are going to have to get your speed up if you ever want to have a street food stall in Korea!
Videos of those guys making burgers like these just mesmersise me.👀
Frank! I will definitely try this method this looks great! Thanks!
I need to try this!
Whataburger Spicy Ketchup.
Texas's #1 creation!(aside from myself)
Hes an odd fellow but he sure steams a good ham
you call hamburgers steamed hams?
@@omikronweapon It's a regional expression.
@Skankhunt42 upstate New York
😂😂😂
Gerkin pickles= maximum surface area covered. -ProtoChef Pro Tip
Nice this sounds great
You have no idea how happy I am to have found this channel!!! Hope you are well!
nice easy way to do sliders!
Hello chef frank! Can you make mushrooms soup next? I cant find any good recipe of that in the internet 😢
Great suggestion!
You haven't looked hard enough yet. A bazillion out there in YT land.
@@majoroldladyakamom6948 😅 they dont look appetising for me
I’m REALLY enjoying the Hunt’s All Natural tomato ketchup - no high fructose. Surprisingly, also no acid reflux for me with this brand! 😃
that's how sliders are done!
I wish chef Frank was my neighbor
Hello Chef Frank! Happy holidays from south america!
Happy holidays!
Damn, this is slick for if you need to make party food! They look delicious!
+1 to Kings Hawian rolls, we have them at the grocery store i work at, and they are amazing. You can also sometimes find Regular sized Hamburger and Hot dog rolls from them too, and they are to die for.
That looks good
Ill take a sack of ten Frank!
I love Norway's staple Ketchup named "Idun".
Compared to Heinz, the Heinz have a very strong ketchup taste, but the Idun ketchup has a much more rounded taste, making it a lot more fitting for hot dogs and hamburgers.
YUUUMMMM~
i love this man
I'm glad he called it ketchup water. I read ketchup-pre-c*m a while ago and can't forget it ... I wish I could. And now you can't either.
Well that's what it is.
Now how do i poke out my minds eye? Thanks for the imagery :-p
Love this recipe!
Frank the bun cutting genius !! :D
Sir kensington is a really good ketchup to. I use both
I'm a huge fan of banana ketchup. Give it a try sometime, Frank!
"While the burgers are in the oven, I'm gonna show you how to Dill with the pickles and the rolls"
And now to make some black bean sliders for my weekend.
The saltmaster delivers again 😩❤️
Cute wittle baby burgers :D
Great choice for ketchup! There are a few things at the grocery store I have to have a name brand for ketchup, mayo and mustard! O and P B and J. LoL O how we love our creature comforts. LoL
I'm just glad he didn't say we should grind our own meat. I'm about as likely to grind meat as I am to mill the flour or ferment the cheese.
Well, chances are at the deli you get "American cheese", in the shrink wrap you get "American cheese food".
Oh no I threw the bag away! I got too excited 😭
Here you are! I’ve been looking all over for you in epicurios what happened
If you ever see it when you're shopping , banana ketchup is pretty incredible.
I have heard good things about banana ketchup
What is in banana ketchup?
@@sherryarmstrong4683 Uhhh, Google it... lol!
@@sherryarmstrong4683 ketchup but banana
How to make salt sliders with a bit of meat.
Oh, honey; you must be new here! 😉
@@lindafreeman7030 LOL 😂
@@lindafreeman7030 LOL
I like Heinz a lot but my favorite is the white label ketchup from the supermarket >..
Nice to see the instinctual technique of pushing the bread into the bag with your belly is there even with Level 3 Chef . (6:28) Little things that matter. :)
😋
Yumm
Some day, maybe I will be feeding a crowd again.
Grew up on hienz but started enjoying French's alot more its more tang than sweet
Welli love Pudliszki.
I feel like you should hire me. To help you eat all that.
I heard White Castle. I miss my 3am crave cases
Also, how am I still alive lol
I now feel justified eating an entire sheet pans worth of sliders alone at home. Just perfecting the recipe for when I can have guests again. Not eating my feelings... anymore.
I was waiting for you to put a slab of the meat on the still connected buns, add the toppings and then just cut the meat and the buns in one go. Kind of disappointed here! ;)
Don't care for ketchup or dill pickles but the burgers themselves look fabulous. Maybe some mustard and pickled jalapeño slices instead for me.
Hunt's ketchup user here. Also only Duke's mayo. It is a family thing. LOL
I've had dukes and bama mayo & they are great.