I have to keep reinventing this recipe because I never write it down so this is me, writing it down…
- 1/4 c dried onions (more if desired. Dried helps soak up some liquid)
- A handful of pickles (depends on your pickle preference)
- 1/4 c mayo
- 1/3 c ketchup
- 1 T mustard (optional)
- 1 lb regular beef hamburger
- 1 lb buffalo burger (to make it without buffalo, cut back in a little mayo and ketchup)
- Your favorite steak seasoning
- Slices of cheese to cover the whole set of patties
- A set of rolls that are 9×13 (if another size, adjust meat size below)
- Very softened butter
Mix all but the cheese, rolls and buter together to make a meatloaf. Flatten it out to a giant patty, sprinkle steak seasoning on top, and bake in a 9×13 pan at 350° for 20 minutes.
While the patty is in the oven, slice the rolls in half to make buns. Spread the butter evenly over the buns. Place butter-side-down on a cookie sheet.
When the patty is done, pull it out, place sliced cheese over the top and place it back in the oven just long enough to melt the cheese. Then let it rest until you can remove the patty. Discard the grease. While the patty is resting, toast the buns until buttered side is golden. Let cool long enough to handle safely, and stack the buns and patty to form mini burgers.
May serve with extra pickles, sliced tomatoes (Romas make a good choice based on size), lettuce, grilled or fresh mushrooms and onions, and any other burger toppings your family desires.
