by Richard
I like to think of myself as a reasonably intelligent person with at least a vague awareness of the world around me. So, why is it I’ve never heard of sliders before now? These things are great.
See, what happened was that the other day, I was cruising the grocery store (and how sad is my life when I’m cruising the grocery store, looking not for a woman to pick up, but for a meal to pick up. Yes. That is me. Sad) and I couldn’t decide what I wanted to make for dinner. It had to be something quick because Speed Racer had football practice and I had a lot to get done that day so I couldn’t spare the time to cook an elaborate meal.
Then I stumbled on a treasure trove of recipes at the meat counter of my grocery store. One of which was for sliders. Now, the recipe that follows is a bit of an adaptation of the recipe that I found that first time (you know I can never leave well enough alone), but I think it’s pretty good.
Here’s what you’ll need.
1 lb Velveeta
.5 cup of ranch dressing (can be lite or otherwise)
.5 cup of sour cream
approximately 2 pounds of very lean ground beef
at least 12 dinner rolls, more likely more, depending on how big you make these
1 onion
1 pkg of mushrooms
Worcestershire sauce
fine bread crumbs
Okay, the first thing to do is to put all the meat together in a big bowl. Now add some bread crumbs. How much is up to you, but I like to use a bit of this to give the burgers a little more firmness. Squish them all together and then begin making as many small burger patties as you can. How small? Well, I’d say a regular burger is about five to six inches in diameter. Make these, let’s say, about half that. You can make them thicker, so you get a good bite out of each slider.
Start cooking the burgers on a flat, wide piece of cookware. While that’s going on, you’re going to need to start the cheese sauce.
Cut up the Velveeta into chunks and put the chunks into a microwave safe bowl. Melt the cheese in the microwave. Once that’s done, stir in the ranch dressing and sour cream.
Also while you’re cooking the slider meat, cut up the onion and mushrooms, and begin sauteing them in olive oil. When those are getting close to done, add some worcestershire sauce. Saute until the onions are translucent.
Cut open the rolls so you have two sides, just like a burger bun.
Slide on a cooked patty, top with the onion mixture and then pour the cheese sauce on top.
After that, enjoy! I think you’ll find you can’t eat just one.
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