Mix together ketchup, vinegar and honey and set aside in the fridge until ready to serve.

Slice scallions into 2 inch strips, make sure they're dry.

Fill skillet to 1/3 with vegetable oil and place on high heat.

Once oil is hot carefully add sliced scallions and toss using a mesh skimmer.

Get the scallions as crisp as you can without burning them.

Remove the skillet from the heat and strain the scallions out with a mesh skimmer and tip onto a paper towel lined plate. Keep the oil in the skillet, you'll need it.

Cut the sweet pepper in half and remove core and seeds, then cut each half into 4 equally sized chunks.

Place sweet pepper chunks on a parchment line cooking sheet and drizzle with olive oil.

Place cooking sheet in a preheated oven at 450 and cook for 15-20 mins until the peppers begin to blister just a little.

Once done remove peppers from oven and place on top of the stove to keep them warm.

Return skillet with vegetable oil to heat and heat until hot.

Add the once cooked scallions and toss again with a mesh skimmer.

Once the scallion get to a nice crisp remove and tip onto a paper towel line plate and allow to cool.

Divide ground chuck into eight and massage into patties, making sure the center is thinner than the edges and season patties with salt and pepper.

Cook your slider patties on the stove or the grill on a high heat and cook until desired doneness, then allow patties to rest.

Toss crispy scallions together with arugula.

Assemble each slider around a cocktail stick. First a chunk of sweet pepper, top with a beef patty, then a handful of the arugula and scallion mixture, push one piece of cilliegine mozzarella on top and then a cherry tomato.

Once all sliders are assembled, drizzle with ketchup and serve.