Nothing like a Friday potluck to get your weekend on.
El Capitano’s unit holds the occasional potluck.
Problem: What to feed a group of hungry men?
Unfortunately this is not going to be as detailed of a post as usual…my camera battery died before I could finish. I was going to wait to post this until I made these scrumptious little beefy burgers again but alas they were too big of a hit at the potluck to deprive you of this. So take it for what it is…half of the pictures, all of the flavor.
One of two reasons why these are as addicting as crack (figuratively….) is the seasoning that goes into this beef mixture. Flavor is the cornerstone to any successful slider after all.
Start with some beef bouillon
and some dried onions.
Combine with a bit of spice….
a bit of parsley…
and to top it off a bit of onion powder.
Last but not least, a bit of salt n’ peppa.
Take 2lbs of ground beef (choose a lower fat beef) and add to a saute pan.
Break up into bits to ensure even browning.
Add in all your flavorings.
Mix it well and brown completely. Drain any fat.
Before adding the last two ingredients allow the beef to cool.
While the beef cools, prep two sheets of foil to bake the sliders.
These rolls are perfect for sliders.
Place two packages of rolls onto the foil.
Using a serrated knife and cut the rolls in half (do not pull them apart individually).
Set the “tops” aside and place the bottoms next to one another on the foil.
The second piece of crack-like magic ( an adjective I never thought I would use…but I did) is this unusual combo…mayo and cheese.
I only had a Mexican shredded cheese blend on hand…I actually preferred it to just plane cheddar to be honest. Everything clearly happens for a reason.
Oh heyo- it’s mayo…
Add that in too… and blend well with the ground beef.
At some point all great things do come to an end.
By that, I mean my camera died.
So here is what you need to do to finish this epic and simple recipe:
Place all the beef onto the bread and cover with the “tops”.
Bake at 350′ in the foil (no baking sheet so the bottoms don’t burn) for about 30 minutes until nice and cheesy.
Proceed to serve to a large group of soldiers and don’t forget to steal a few for yourself before they are all gone!
Recipe below, enjoy the rest of the weekend.
- 2 Tbsp. Beef Bullion (powder kind)
- ¼ cup Dried Minced Onion
- 1 Tbsp. Parsley
- 1 tsp. Onion Powder
- 1 tsp. Black Pepper
- 2 lbs Lean Ground Beef
- 2 cups Shredded Cheddar Cheese
- ½ cup Mayo
- 2 packages, Hawaiian King Rolls
- Add all the seasonings together and mix well.
- Place the raw beef into a saute pan and add the seasonings. Blend well and cook until brown.
- Drain any grease and allow the beef to cool to at least warm.
- Prep foil sheets and preheat oven to 350 degrees.
- Cut the Hawaiiian roll loaves in half and set the "tops" aside.
- Once beef is cool enough, add in mayo and cheese and mix well.
- Place beef on top of the rolls then cover with the "tops"
- Wrap tightly in foil and bake for 30 minutes until the cheese is melted.
- Now eat. EAT THEM ALL.