Sliders

Oh wow, where have I been? Well, nowhere really….just digging out of the mess of moving. Two PODS are now unpacked but we are still inundated with unpacked boxes.

I’m anticipating it will take about a month to a month in a half before things are normal again around here. I really don’t have a lot of available computer time. Did I mention, there are things EVERYWHERE trying to find a home. It’s going to take time so bare with me.

We are eating though, but very simple, quick and easy meals. It’s difficult to cook when there are things all over every inch of available counter space. We have also enjoyed a lot of meals outside as the weather here is perfect for outdoor feasting. It has been a beautiful 75-80 degrees and breezy. I don’t miss the miserable California heat one bit.

So what have we been eating over here….Sliders! When I saw these over at Big Red Kitchen, I knew they would come in handy as they are so easy and let’s not mention my family loves them. Loves them. I have made them several times already and they always hit the spot.

They are also perfect for Fourth of July, especially if you don’t have a grill or don’t want to use one.

Let’s make them together…

Here’s what you will need: Ground chuck (80/20), sliced cheese, seasoning salt, dried minced onion, sliced dill pickles and dinner rolls.

Sprinkle dried minced onion on the bottom of a 9 x 13 or 10 x 15 pan. Use as much as you like.

Press ground chuck into pan, on top of onions until it completely covers the bottom. Use two pounds of ground chuck if you are using a 9 x 13 pan or 2-1/2 pounds of ground chuck if you are using a 10 x 15 pan. Sprinkle the meat with seasoning salt.

Place in a 400 degree oven for 25 minutes. (Make sure you use an 80/20 mixture of ground beef, otherwise your burgers will be dry.)

The meat will shrink in the oven. After 25 minutes remove and cover with six slices of cheese. Place meat back in the oven for two minutes until the cheese is melted.

With a pizza cutter or a knife, slice the meat into as many square pieces as you have rolls.

Place the meat in between the bun with some of the onion and pop on a few dill pickles. You are ready to serve.

These disappear quick.

We’ll be having these again soon.