Showing posts with label sliders. Show all posts
Showing posts with label sliders. Show all posts

Wednesday, March 5, 2014

take my word for wednesday.. these spicy ham and swiss sliders are delish!!

the week of christmas my niece planned a breakfast/brunch for my husbands crew of guys.. {jessie works for uncle pete} so i wanted to send something easy, hand held and hearty enough to feed 50 guys.. these were perfect, they've been making their way around the blogasphere and i figured it was about time i made them {i changed mine up a bit and made mine "spicy" just cause i like to be a little different..} :) .. she also had biscuits and gravy and scrambled eggs.. they went off to work with full belly's and smiles on their faces..

spicy ham and swiss sliders

prep time: 15 minutes
coking time: 10-12 minutes
servings: 6 {i obviously made a much larger batch}



12 Hawaiian rolls, slit
swiss {cut in half}
spicy honey mustard {i made them again and used straight up habanero mustard.. yummy}


5 tblsp. butter
1 tblsp. brown sugar
2 tsp. dijon mustard
2 tsp. worcestershire sauce
1 tsp. sriracha {more if you like a little more heat}
1/2 tsp. poppy seeds


pre heat oven to 350 degrees {f}.. line a rimmed baking sheet with foil.. assemble the sandwiches.. i split the roll, smearing the spicy honey mustard on one side then added a few slices of ham {stealing a few slices of ham it was so good} then added a slice of cheese and then cover with the roll and add to the baking sheet.. in a small pot over medium heat melt butter then add the brown sugar, dijon mustard, worcestershire sauce and sriracha.. once melted and combined remove from heat and add poppy seeds and stir to mix well.. then brush/drizzle the buttery sauce of the sandwiches.. bake in the oven for approx. 10-12 minutes or until cheese is melted {you don't want the buns getting to crunchy/crispy}.. remove from oven and serve.. i made them the night before and pete left for work around 2:00 a.m...  he said room temperature they were just fine..

enjoy and get cook'n!!

Thursday, August 22, 2013

throw back thursday.. hippie roll sliders.. quick little appetizers

way back in 2011 i posted a recipe hippie roll, which are one of my all time favorite sandwiches.. they take me back to when we were first married on a budget and only ordered out like a once a month.. i then posted another version  of them in 2012 that recipe here and then in early 2013 i posted these hippy roll sliders.. i love them.. like really love them.. they are easy, quick and ohh so delish.. so for my throw back thursday recipe i am repeating yet again these tasty "sandwiches" i so want to make them this weekend.. i think might have to..

hippie roll sliders

prep time: 10 minutes
cooking time: about 15 minutes to cook the sausage and peppers and about 15-18 minutes to cook the sliders one assembled
servings: 3-4


1 can of the pillsbury grand biscuits, if using as a meal or 2 or 3 cans of the smaller biscuits for appetizers (i used the lower fat biscuits)
1 package of bulk spicy italian sausage (you can buy it in links and remove the casing or leave in links and cut up into bite size pieces)
3-4 small/mini bell peppers, sliced (or 1 medium sized any color bell pepper)
1/2 small onion, sliced
shredded mozzarella
herb infused olive oil (optional, i used it to brush the tops)
marinara for dipping (you can use store bought sauce or pizza sauce but i just took a can of italian diced tomatoes.. poured them into a saute pan and cooked over medium low heat until all the liquid was cooked off, stir every 10 minutes.. and takes about 30-40 minutes)

heat your oven to 350 degrees (f).. in a medium saute pan cook italian sausage until crumbly.. remove from pan with slotted spoon, leaving the oil that is now in the pan i sauteed my onions and peppers, about 7-10 minutes until tender.. roll/flatten out your biscuit add a little sausage, peppers and onions and cheese, roll up/fold up and place seam side down in a greased casserole dish (i sprayed then pan with pam) .. brush the top with flavored olive oil or regular olive oil and bake for 15-18 minutes, but check after 13... you want them golden brown and slightly cripsy.. not goey or hard..

enjoy and get cook'n!!

Wednesday, May 15, 2013

take my word for it wednesday.. these pizza sliders are super easy and yummy..

these little guys came about from having certain things in the fridge that were going to go "bad" and needed to be used before their expiration date.. i had a few slices of pepperoni left after making these pepperoni and egg breakfast burritos, i had some canned biscuits left over from making lemon monkey bread, some mozzarella left over from a pizza i recently made which was something like this garlickly asparagus pizza.. and last but not least some jarred pasta sauce i had from i can't remember why.. so i had them in the fridge and they were all going to go bad within a few days or not enough to do anything else with, and the end result were these fun little sliders.. these would be fun to have your kids help make.. they each get to make their own individual sliders..

 now had i thought it through and planned them for a meal or appetizer i would probably use fresh pizza dough and change up the toppings.. but since i didn't and hadn't this is what we had and you know what.. it was good.. like really good!! they were fast.. easy and very good.. i only had the butter biscuits and i would probably not use them again, however shell loved them that way.. so who knows.. :) try them they are easy and you can add basically any topping.. there really isn't any recipe i will tell you how i made it :) i will be making them again with fun toppings.. but for now enjoy this one..

pizza sliders

prep time: 5 minutes
cooking time: 12-15 minutes
servings: 8 mini pizzas


1 can pillsbury grand biscuits
jarred pasta sauce
mozzarella cheese
pepperoni, cut into fourths


heat oven to 350 degrees {f} line a baking sheet with foil and take each biscuit and kinda flatten it down with the palm of your hand.. take a spoon full of pasta sauce and spread over the flattened biscuit top with a little mozzarella and pepperoni.. repeat with the remaining biscuits until finshed.. bake for 12-15 minutes until golden brown and cheese is bubbly... then funny story.. i had told pete i was going to make kentucky hot browns {recipe tomorrow} and then i casually said maybe i'll put an egg on it.. so pete walked in and saw these little pizza sliders on the counter and said can i have these for breakfast.. i figured why not i will bump the kentucky hot browns to lunch... so i plate him up a few of the sliders and he says where is my egg.. i was like huh? he said you said you were going to put an egg on them.. i was like huh.. then it hit me.. i said noo i was going to put an egg on another type sandwich.. so he looked at me and said well i want an egg on these.. so that's what he got and he loved it..

enjoy and get cook'n!!

Monday, May 6, 2013

tostada and taco "sliders"

i was making enchiladas for cinco de mayo {that recipe this week} when i opened one of the packages of corn tortillas and they were completely falling apart.. totally unusable for enchiladas, but i didn't want to waste them entirely, so i grabbed pete's grandma's old biscuit cutter, ya know the pretty one with scalloped edges and cut out a circle from each tortilla, basically from the part that wasn't falling apart, i quick fried them {which you don't have to do had i thought it through i would have sprayed them with pam and baked in a 400 degree oven for about 10 minutes or so} and made tostada sliders and taco sliders.. they were so cute and fun but most importantly soo good!!

tostada and taco sliders

prep time: 15 minutes
cooking time: 1/2 an hour
servings: 12 tostadas or tacos {if you buy the larger corn tortillas you might 2 from each}


1/2 lb. ground beef {or ground turkey} * i used left over enchilada meat*
1 tblsp. red enchilada sauce
1 small can of green chilis
grapeseed oil
12 corn tortillas


onion, chopped tiny
sliced lettuce
tomato, chopped small
grated cheddar cheese
grated pepper jack cheese
cilantro, chopped small
sour cream

other options:
creamy refried beans, diced avocado, guacamole, etc.



in a medium saute pan over medium heat brown the ground meat until no longer pink and is crumbly.. add enchilada sauce and green chilis and thoroughly combine.. turn heat to simmer and allow to cook another 10 minutes so that the flavors can meld..

for the tostadas:

take about a 1/4 cup of grapeseed oil.. heat on high in an iron skillet.. when oil is very hot gently put your tortilla in and cook flat for about a minute then using metal tongs flip over and cook on the other side.. pay attention as they cook quick and you don't want them to burn.. remove from oil and place on a paper towel lined plate... {alternatively you could cook the tostadas in a 400 degree {f} oven.. place them on a lined baking sheet spray with pam cook about 5 minutes then flip over and cook another 5 minutes..}

for the tacos:  take about a 1/4 cup of grapeseed oil.. heat on high in an iron skillet.. when oil is very hot gently put your tortilla in then using tongs fold one side over making the taco shell.. turning over several times to make sure both sides get cooked.. cook until the desired crispness.. remove oil and place on a paper towel lined plate..


take either your tostada or taco shell add meat, cheese and whatever toppings you would like.. they were so good and easy to eat and would make a great little appetizer for a cinco de mayo party..

enjoy and get cook'n!!

Saturday, January 26, 2013

spicy sloppy janes sliders

i love sloppy joes {since we make ours with turkey i call them janes} they were one of the few foods i would eat as a kid.. my mom would buy that can of sloppy joe mix* and my heart would sing.. they ultimately became jake's favorite and if i wanted to cheer him up or just make him happy i would make sloppy joes.. i ditched the can version about 25 or so years ago and have been making them from scratch ever since.. i switch up the ingredients and what not but pretty much stay true to the old fashion recipe.. but wouldn't you know it shell hates them.. like throws a fit and won't eat and then gets mad i intentionally made something she hates.. why am i not surprised she hates hot dogs too and cried when she was 5 and ordered oysters rockefeller at the local pizza place and got chicken fingers instead.. i created a food snob.. i know it.. so i have to live with it.. so on nights she won't be around for dinner i make sloppy janes.. and i am one happy girl.. or lady.. or old lady whatever is pc to say.. try 'em.. i bet you will like them too..

spicy sloppy janes

prep time: 15 minutes
cooking time: 25 minutes
servings: 4

8 hawaiian dinner roll, split and toasted
1 lb. ground turkey
1/2 onion, chopped small
1-2 jalapeno, chopped small {depending on how hot you want it}
1/2 any color bell pepper, chopped small
1 clove garlic, minced
2 tblsp. tomato paste
1/2 tblsp. brown sugar
1 tblsp. red wine vinegar
2 tsp. smokey hot paprika
1/2 cup chili sauce {in the ketchup isle not the asian kind}
1/2 cup chicken broth
salt and pepper
olive oil
spicy bbq chips {optional}

heat two twirls around a large saute pan of olive oil over medium heat.. add turkey and cook until no longer pink and is crumbly.. add onions, peppers and garlic.. cook for about 3-4 minutes more.. add tomato paste and cook for about a minutes.. add chicken broth and cook for another 3-5 minutes.. you want the tomato paste well incorporated and making a thick red sauce.. add brown sugar, vinegar, paprika and salt and pepper.. stir and reduce heat and allow to simmer for 20 minutes.. make sure everything is well incorporated.. toast your rolls and top with your sloppy jane mixture.. i like to crush up spicy bbq, the hawaiian kind over my meat.. i am potato chip on my sandwich kinda girl.. pete likes to take sliced onion and cheese on his.. this spicy yet sweet version is so yummy.. perfect for a quick week night meal or sunday lunch..

*UPDATE: i was corrected my mom didn't use the manwich can she used the package where you added meat and tomato paste.. either way i loved that as a kid *smile*

enjoy and get cook'n!!!

Wednesday, January 16, 2013

take my word for it wednesday.. you can't go wrong with a classic pan fried hamburger on a homemade bun..

i love hamburgers.. not cheese burgers.. but hamburgers.. there are days i will wake up and need a burger.. i know your thinking you don't "need" a burger you want a burger and i say to you i NEED a burger.. it's basically an obsession.. i have been known to have 2 or 3 hamburgers in a week.. 50% of the time when pete and i go out to breakfast i order a burger from the lunch menu.. it's a quirky obsession that comes and goes.. but i am in the middle of it right now and i woke up on sunday and needed a burger.. but not any kind of a burger.. a thin patty fried in an iron skillet until the outside has a crunchy layer then steamed until done kinda burger where it's juicy and wonderful and since i am also in the midst of a "slider" obsession as well it needed to be little slider burger..oh and i put them on homemade hamburger buns.... win win.. ya me.. i was one happy chick a dee that's for sure..make them you will be too.. pinky swear..

pan fried thin burger sliders

prep time: 10 minutes
cooking time: 5 minutes
servings: 4


1 1/4 lb. fresh ground beef {80/20}
fresh ground pepper

tomato, sliced thin
onion, sliced thin
burger sauce {recipe to follow)
homemade hamburger bun {recipe to follow}

divide meat into 8 portions.. one at a time flatten each out with the palm of your hand kinda spreading the meat out you want them pretty thin *but not to thin* and the size of whatever bun  your using, if your doing sliders then make 8 burgers  if not then only portion it out to 4 burgers and make them a little bigger .. i kept mine on the cutting board i was using and put them in the freezer for about 15 minutes while i prepped other things.. take a large iron skillet and heat over a medium/high heat.. once the pan is very hot, but not smoking sprinkle salt and pepper in the pan and then add 4 patties to the pan.. brown the one side you want a little bit of a crispy coating.. about 30 seconds then turn patty to the other side and again allow to get a crispy coating.. another 30 seconds.. drop the heat to medium cover and allow to cook until done probably another minute or 2 {remember they are pretty thin doesn't take much}.. remove cooked burgers to a warm platter and repeat with other 4 patties.. toast your buns and add 2 finished patties to each bun and top with your favorite toppings and serve immediately..

burger sauce

prep time: 3 minutes
cooking time: -0-


1/2 cup mayo
1/4 cup ketchup
1 tbls. buttermilk
1/2 tbls. garlic powder
1 tsp. tobasco
2 tsp. fresh ground black pepper

whisk everything together.. cover and put in fridge for about an hour before use.. best results let it sit over night!!

hamburger buns

prep time: 1 hour
cooking time: 5-7 minutes
servings: 6 buns


6 texas rhodes rolls, defrosted
poppy seeds

egg wash:
1 egg, beaten
1 tblsp. water

allow your rolls to defrost.. place on a lined baking sheet.. cover and allow to rise.. they should get double their size.. kinda squish them down with the palm of your hand so they aren't pouffe but more like a hamburger bun...  heat your oven to 450 degrees {f}.. once they have risen brush each one with your egg wash {whisk egg and water together} then sprinkle with poppy seeds {or sesame seeds}.. bake for 5-7 minutes.. {check after 5 minutes}.. remove from oven  and allow to cool and then split and add your favorite burger and toppings!!

enjoy and get cook'n!!!

Thursday, October 4, 2012

sweet and spicy party sliders

we had my cousins over for dinner last weekend.. remember i bragged about them here.. i also made spicy buttermilk onion rings.. and if you haven't tried them they are a must.. both my cousins' business and the onion rings!!
(ohh i was reminded i didn't make the onion rings for them i made them the next day... oops my bad..  sorry you missed out they were good..)
when i asked my cousin, danny (he goes by dan now but well i know him as danny) what he wanted for dinner he picked the "spicy slider" option.. which delighted me, i love sliders.. i order them whenever i see them on a menu.. they are so cute.. i ended making 4 different kinds..
and they were all yummy (or so i think ha)!!

i made spicy lamb sliders my recipe found here..

then i made spicy italian burgers..  recipe coming next week.. soo simple tho i basically took hot italian sausage added more crushed red pepper made burger patties... grilled them.. in the mean time i sauteed onion, red and yellow pepper with a dash of cayenne.. and topped with some marinara that i  added about a 1/2 tblsp. of crushed red pepper to.. super simple.. yet very flavorful and good.. this one above didn't have it (i forgot for the picture) but i served them with a slice of provolone.. and a squeeze of lemon..

i also served my favorite turkey burger ever.. my spicy turkey slider recipe found here..

and then these hot spicy little guys, which are my pepper lover crunch burgers.. they had jalapenos, habaneros and thai chilies in the meat and topped with hawaiian spicy bbq chips.. talk about hot.. but omg soo freaking good!!

pepper lover crunch burgers

prep time: 10 minutes
cooking time: 10 minutes
servings: 8 sliders

1 1/2 lbs. ground hamburger
1 jalapeno, habanero and thai chili, cut in half, seeds removed and then ran through a food processor and made into a paste (add more peppers if you want a more intense heat.. or even leave in the seeds which adds even more spicy.. always be careful and wash your hands after handling peppers)
salt and pepper
2 to 3 tsp. crushed red pepper
sweet n spicy hawaiin bbq kettle chips (or any spicy chip you enjoy)
olive oil
split hawaiian sweet rolls

Combine meat, pepper paste, salt, pepper and crushed red pepper then form into 8 little burgers. Grill over a medium/high heat.. about 4-5 minutes each side..  brush your rolls with a little olive oil and grill them also.  remove from heat place the burger patty in your cooked roll and add crushed potato chips.. then add any other condiment you like... i offered pickles, onions, tomatoes, fry sauce, etc..

enjoy and get cook'n!!

Tuesday, September 18, 2012

lamb sliders with a sweet 'n spicy red pepper relish

these little guys were sooooooo ahamazing good.. i saw on triple d this recipe here.. and knew i wanted to make something like it.. about once or twice a month pete's parents come over for "happy hour" at our house.. i make up appetizers and we sit and chat.. even though they only live a few miles away finding time to see them doesn't always work out.. they came over last month and we had oysters, smoked salmon, pickled herring.. (yes i took pictures but then decided to save you all the funkyness that it was, you see i let pete pick out the food that happy hour..) well this time it was my turn to pick up the apps.. so i went to smiths again and walked the dreaded olive bar.. you might remember my last 15.00 adventure with the olive bar.. that tale told here.. i really tried not to get suckered in and for the most part i think i did ok.. i got marinated mozzarella balls, spicy olive and veggie mix and roasted garlic.. i then got salami, pepperoni and horseradish cheese (talk about spicy and yum augh so good).. i got flavored olive oil for dipping and made mini bruschetta, my recipe for regular bruschetta can be found here.. and last but not least we had these mini lamb sliders topped with a spicy sweet red pepper relish.. simply devine.. seriously a wonderful way to spend a lazy sunday afternoon.. sipping on wine (in my case beer) and noshing on little cute apps.. lovely..

sweet and spicy red pepper relish

1 red pepper,diced small
1 jalapeno, diced small
1/4 of an onion, diced small
2 garlic cloves minced
olive oil
1 tblsp. cider vinegar
1 tblsp. sugar
1/4 tsp. dry mustard

lamb slider:

1 lb. ground beef 80/20
1 lb. ground lamb (pete said next time he wants 1.5 lbs of lamb and only .5 lb of ground beef)
1 small red pepper, diced
5 mint leaves, chopped
1/4 of an onio, diced
1/4 tsp. each of the following spices allspice, coriander, ground cumin and black pepper
pinch of cayenne

slider buns
olive oil

for relish: cook the pepper, onion and garlic in a small sauce pot over medium heat until soft..about 2 minutes or so..  add vinegar, sugar and mustard... lower heat and cook until all the ingredients are cooked down and become thick enough to top the burgers.. about 15 minutes..

for the sliders:  mix beef, lamb, bell peppers, mint, onion and spices...form into slider patties you can get about 16 of them..cook burgers to your liking in a skillet or grill.. i did used my grill and cooked them over medium low heat.. it took about 10-15 minutes.. i then took my buns brushed them with olive oil and toasted them on the grill too for a few seconds.. remove the buns then added the slider then top with a little sweet n spicy relish.. talk about flavorful!! really good.. if you haven't cooked with ground lamb before this is perfect recipe to start with.. now get to cook'in!!

Monday, June 4, 2012

mini macs..

so i have confession to make.. besides my love of anything bacon.. pizza.. bbq.. i have an unhealthy obsession with mcdonald big macs.. i know your thinking what the tarnation.. but it's not my fault.. i don't know whose fault it is but it's not mine.. i haven't had one in probably a year or more.. :( old age sucks fast food does not agree with me.. but when i was kid my goal in life was to work at mcdonalds so i could get big macs free.. i know all about the bad press they've been getting lately and i don't disagree their food is not the best for you, but seriously folks have you had a big mac?? they are so scrumptious.. ok enough about them or i will say screw the tummy ache and go get mickey d's for lunch!! but to avoid getting sick i have devised a plan to satisfy my big mac craving.. sliders are the new "it" burger.. practically every restaurant these days offers some form a mini burger.. and they work out great for me.. i can usually eat 1 or 2 and i've gotten my burger fix but without a huge heavy blah burger..

so shell asks what's for lunch yesterday and i reply.. mini mac's .. and she asked what is that i said my version of a big mac but in a slider.. and she asks are there tomatoes and i said she asks then what's in a big mac?  to which i sing 2 all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.. (if your a child of the 60's or 70's i know you just sang that song with me.. i know it he he ) she looked at me like i was crazy.. umm where did you learn that.. why do you know that.. mom your crazy!!!  it's sad the plethora of useless information that is stored in my brain!!

mini macs

prep time: 15 minutes
cooking time: 10 minutes or so
servings: 4


2 lbs. hamburger, shaped into 16 slider size patties (tip below)
8 dinner rolls cut into thirds
special sauce (recipe below)
4 slices american cheese cut into fourths
shredded ice berg lettuce
16 dill pickle slices
1/2 a small onion, chopped fine
salt and pepper
make your patties.. i didn't season the meat or anything prior to making them. i used a tostones masher i got at walmart for a dollar to make my patties..

what i did is divide my hambuger into 16 equal balls then put a piece of foil in my tostonera and gently pressed (if you don't line it with foil the meat will stick to the wood and if you press to hard it makes the meat to thin and it falls apart on the grill) now salt and pepper on both sides..

and viola perfect little slider patties are made.. salt and pepper and cook on pre lit grill (i had mine on medium/low and cooked them about 6-7 minutes each side but cook to your desired doneness) for more authentic big macs cook in side on a flat griddle.. while your burgers are cooking make your special sauce... equal parts mayo and ketchup (about 1/4 cup each) 1 tsp. liquid smoke and 1 tsp. cayenne pepper.. salt and pepper and whisk to combine.. about 1 to 2 minutes before your patties are done i sprayed my buns with pam and cooked on the grill very quickly to get that toasted effect.. but this can also be done on your griddle if you want... once your patties and buns are done cooking assemble your burgers.. on the bottom bun spread some special sauce.. add a burger then slice of cheese.. then your middle bun and add another burger.. then on the top burger add cheese, lettuce, pickles and onions.. and then add to your top bun more sauce..  then add your top bun to the burger and enjoy!! everyone loved them!!!

Tuesday, May 29, 2012

baked talaipia sliders

for the memorial day weekend pete, tina, angelo and i went to san diego..we had so much fun.. i  will post about that trip tomorrow.. let's just say 90% of all the money spent was on food and alcohol.. the food was amazing.. the company wonderful.. we really had a nice time..

today's recipe is from last weekend.. i made these little guys on saturday while pete and jake worked on the boat.. i can't wait until the boat is ready for the lake because i am already ready.. so while the boys worked hard outside i decided to make them baked fish sliders.. to get us in the "sea" mood! jake said they might be the best fish sandwich he has ever had.. if i do say so myself they were pretty scrumptious..

and very very easy!!! the tarter sauce was pretty darn good too..that recipe can be found here...  i used talapia but any white fish would do.. like sole, cod or haddock..

baked talapia sliders

prep time: 10 minutes
cooking time: 25 minutes
servings: 4


1 1/2 pounds talapia fillets (i bought a bag of individually frozen and thawed them out)
1 cup italian seasoned bread crumbs
1 tsp. grated parmesan cheese
olive oil
salt and pepper
1/4 head of purple cabbage, shredded
8 slider buns

preheat oven to 375 degrees (f).. take a baking sheet line with foil and spray with pam.. in a shallow dish (i used a pie plate) combine bread crumbs and parmesan cheese.. salt and pepper each fillet.. lightly brush each fillet with olive oil then dredge through bread crumb/cheese mixture. coat well.. shake off any excess bread crumbs and place on the prepared baking sheet.. repeat with all fillets.. spray the top of the fillets with pam.. bake for about 10 minutes and remove from oven and turn over and bake another 10 minutes.. your looking for the fish to flake when poked into with a fork..

in the meantime while that is cooking.. cut up or shred your cabbage into strips.. make your tarter sauce.. i then took my slider buns and brushed them with olive oil and toasted on a flat non stick skillet until lightly golden brown.. when the fish is done.. remove from oven.. spread your tater sauce on the top and bottom of each bun.. add your fish (i cut mine in half to fit on the bun) then your cabbage and top with the top of the bun.. soooooooooooo good!! :)

Friday, February 3, 2012

whitecastle type sliders... good for the big game!

i have sadly never had a real whitecastle burger.. i have however indulged on a few occasions on the frozen ones.. and i have heard there are a few movies about "craving" these little burgers but i haven't seen them either.. so you can basically say i have totally missed the whitecastle boat.. so i thought i would attempt to make some.. i watched a show on food network or cooking channel not sure which one they are interchangeable to me basically about these scrumptious tidbits and thought i would try and make them..

the burgers themselves are square like whitecastle but i messed on the buns and got round ones i should have gotten square potato dinner rolls.. but they were still tasty little guys.. now i googled the recipe and came across a few but not as many as i thought i would.. so i settled on this one here.. and this one here..

now i am sure they aren't really close to the whitcastle burgers but they were pretty good..

prep time: 5 minutes
cooking time: 25 minutes
servings: 4


1/2 cup dried onion flakes
1 lbs. ground chuck, 80/20
a "blob" of peanut butter
1 tsp. garlic powder
salt and pepper
24 pickle chips
cheese (optional)

preheat oven to 400 degrees (f).. in a medium mixing bowl combine everything but the dried onions.. spread an even layer of your onions a lined baking sheet/jelly roll pan and press the meat mixture over the onions into a fairly thin flat layer.. cook for 25 minutes.. remove from oven and cut into 24 equal squares.. (if you want add 6 slices of cheese and pop back into the oven for about 2-3 minutes or until cheese has melted.. place your bottom buns on a platter and remove your "patty" with a spatual making to get the onions and place on the bottom bun.. place a pickle chip then the top bun.. serve with fries.. pete put mustard and ketchup on his!! i did a little mayo I know ackk they don't that but i really like mayo on my burgers! :)