Dinner at Dad's

I love to make cheeseburgers on the grill outside, but during the winter and on rainy days that’s not realistic.   These 1/4 pound “Sliders” are made inside and served on Potato Rolls.  They are easy to make and I prefer to make extra, and freeze a dozen or so before cooking so I can take 4-6 out of the freezer the night before and let them defrost in the fridge.  For traditional sliders, make twice as many from the same amount of meat and use smaller buns.

Ingredients (serves 4):

• 1 lb of ground hamburger
• 4 slices of American or Cheddar Cheese
• 4 potato rolls
• 1 bag potato chips
• Ketchup
• Mustard
• Lettuce
• Sliced Tomatoes
• 1 tsp Salt
• ¼ tsp Pepper
• 2 tsp Steakhouse spice mix
• ½ tsp Worcestershire Sauce

Equipment

• Stove
• Large frying pan
• Spatula
• Mixing bowl
• Plate for condiments

Directions

1. Place hamburger meat in a large mixing bowl and sprinkle with salt, pepper and steakhouse spice mix. Add Worcestershire sauce.
2. Mix meat with your hands and roll into balls on a plate.  They should be smaller than a baseball and larger than a golf ball.
3. Heat your regular frying pan (not nonstick) on the stove at medium/high heat, about 8 out of 10.
4. Add 2 Tbs of Olive Oil to the pan and let it get hot enough to shimmer.
5. Place three balls of meat into the oil and press down to size with a metal spatula.  Let cook for three minutes.
6. Turn burgers over cook for another three minutes.  Don’t press down with the spatula again so the juices stay inside.  They should be clear as they ooze out of the burger naturally, instead of red, which means the burger isn’t quite done.
7. Add cheese of choice top of each burger and place lid on pan for one more minute.
8. Place each burger on a bun and serve with chips and condiments on the table.
9. Make the remaining burgers as above and refrigerate any leftovers.