Sliding into Summer

The lazy days of summer have not been very lazy around our house yet. We have been greatly anticipating the end of the school year so that we could stroll on the beach, lay by the pool, and generally not adhere to any schedule. Self-inflicted activities for the kids, cooking for a couple clients for me, and a new job for The Husband has equated to a hectic first week of summer. The busy days coupled with my recent lack of fresh and new dinner ideas has resulted in my blog being sadly neglected.

I have managed to stop by my favorite blogs during the past week and one in particular gets a daily read from me. Big Red Kitchen is written by Robin Sue and in my next life I am going to come back as her. Loaded with recipes, party ideas, menu planning, and tales of her foodie travels, her blog always is an interesting read.

After opening my refrigerator this afternoon and noticing the empty shelves, I decided it was time to stock up on quick foods to heat and eat. First up on my list of items to make for my bare refrigerator was Robin Sue's recipe for White Castle Sliders. Mini burgers with onions and melted cheese are the perfect grab and go lunch, afternoon snack or dinner. Pair the sliders with California Cole Slaw, Fennel Apple Slaw with Blue Cheese, or Lemony Garbanzo and Edamame Salad for a complete meal.

Make a double batch of these tasty burgers so you will have enough for the refrigerator and some for the freezer.

Thanks Robin Sue!!

Sliders

Sliding into Summer Sliders
adapted from a recipe on Big Red Kitchen

makes 24
1/2 cup dried onion flakes
about 1 1/2 pounds ground beef - 90/10 ground beef
seasoned salt
pepper
6 slices American cheese, cut into 4 squares
24 small party rolls- I use Martin's Potato Bread Party Rolls

Preheat oven to 400 degrees.

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant pattie. Sprinkle with seasoned salt and pepper. Bake in a 400 degree oven for 10 - 15 minutes. Using a paper towel, pat the excess grease from the top of the pattie. Cut into 24 patties and top with cheese. Return to oven for 1 more minute. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift pattie with onion layer onto each bun bottom. Top each slider with the bun lid.

Note- Store these upside-down in an airtight container in the refrigerator. This will prevent the bottom bun from getting soggy from the onion layer. To reheat, place a few on a microwave safe plate and heat in the microwave for 20 seconds then 5 second increments after that until warm through.