White Castle-style onion sliders with fried potato stacks

Chill the ground beef briefly in the freezer so it holds its shape, then form square patties.

Poke a few holes in each patty.

Return the formed patties to the freezer for 30 to 45 minutes to chill again.

Thinly slice the white onions and caramelize on a griddle or large saute pan with a splash of canola oil until lightly golden.

Season the frozen patties with salt and pepper, lay them over the hot onions and cook about two to three minutes per side.

Slice large russet potatoes on a Japanese mandolin about the thickness of a credit card; restack evenly and cut into rough squares.

Fry the stacks in canola oil at 375F about five minutes, depending on thickness (eight to 10 slices), until solid golden brown.

Drain on paper towels and salt and shake each batch.

Slice the connected Hawaiian rolls horizontally; set the top half over the cheese on the patties and toast the bottom while the cheese and onions melt together.

Transfer the sliders onto the toasted bottoms and serve with the stacks and dipping sauces.