The other day someone mentioned a recipe from homebeccanomics that they make every week as a family favorite. I said in return, “I LOVE THAT RECIPE”. She was confused because I looked sad. I had to then explain that the problem with constantly being on the search for new recipes is that you rarely remake the old ones. I bring this up because I make these sliders every year for the Superbowl because I firmly believe I won’t like another recipe any better.
We don’t know what gender baby we are having for #2, and even though I have a sneaking suspicion it’s another girl, if I reflected on my current eating patterns, I might think boy. All I want is juicy cheeseburgers, hot greasy fries, pizza and ice cream. I generally behave myself but when I’m in the presence of said foods, I lose all control. I know I’m posting this recipe AFTER the Superbowl, but it’s because I have the ingredients on my list and intend to make this again as soon as possible. Cheesy beefy sliders work for any day of the week, not just football Sundays!
Lastly, I rarely (to never) buy packaged mixes; this is an exception, as the soup mix is integral in flavoring the meat. If you really don’t want to do a soup mix then use onion powder, dehydrated onion and salt. Also, this is easy to double! To make 24, you’d cook the meat in a 9×12 pan and double every ingredient. Lastly, If you can’t find King’s Hawaiian bread then use potato rolls, but square is best so seek out that shape. Please, join me in my new “life is short” eating motto and make yourself some sliders!
Super Bowl Sliders
1 lb ground beef – 85/15
2 tbsp. Lipton onion soup mix
1 1/2 c. shredded cheddar cheese
2 tbsp. light or low-fat mayo
12 King’s Hawaiian Sweet Rolls
1/3 c. bread and butter pickles, chopped
1. Preheat oven to 400 degrees.
2. Mix beef, soup mix, cheese and mayo in a large bowl until combined.
3. Line an 8×8 baking pan with foil and spray foil with nonstick spray.
4. Press meat into pan and bake for 15 minutes.
5. Open rolls and place chopped pickles on the bottom roll.
6. Drain fat from pan and slice meat into 12 squares.
7. Place meat on buns and replace top bun. Press to close.