I’m calling these sliders “two-day sliders” because they are seriously more delicious reheated the second day than they are on day one! Thanks to my friend Leigh Ann for the recipe, which was just perfect for my book club meeting. The book was “contemporary” and “American” … and so was the fare. (Themes are more exciting when the book takes place somewhere else, unfortunately!)
Two-Day Sliders
Mix 1 lb. of ground beef or turkey (I used 96% lean beef) with 1 tablespoon of mayo, 1 packet of lipton onion soup mix, and 8 oz of shredded cheddar. Pat into mini-burgers.
Slice one package of Hawaiian butter rolls in half (making a top and bottom) and put the mini-burgers inside.
Put in a 9×13 baking pan and cover tightly with foil. Cook at 350 for 35 minutes (yep — bun and all).
This makes 12 sliders (one pack of buns). I doubled it for 24 mini-burgers because you really want leftovers.
Enjoy!
