Smash burger sliders with cheddar crisps

Bone the chuck and short rib, trim the silver skin and cut into one-inch cubes on a parchment-lined baking sheet.

Freeze about 15 minutes until the edges are very firm; chill the food processor blade the same time.

Pulse in the food processor to a pebbly grind, no more than 30 seconds of pulses.

Form the ground beef into one-inch meatballs.

Saute the onions until soft with a little colour; toast the buns.

Put little piles of shredded cheddar on the cooktop to make cheese crisps. Season the meatballs with kosher salt and black pepper.

Smash the patties hard with a dowel, smearing with the spatula. Do not flip; they are thin enough to cook through.

Put dollops of sauteed onions on the cheese crisps, then the browned patties; stack in twos and slide onto the slider rolls.