Patrick Dulmage

On the menu tonight – Copy Cat Big Mac Sliders! I rarely eat fast food anymore, but I recently saw a post on FB for these Copy Cat Big Mac sliders and they looked really good. There was also a post for Copy Cat White Castle sliders and those looked good too! The recipe I’m going to share is a combination of the two and it turned out pretty fantastic if I say so myself.

The great thing is that this comes together really quickly, there isn’t anything difficult in making these sliders, no exotic ingredients… just a good ‘ole slider that would be right at home during the week, at a party, game day… they’re delicious crowd-pleasers!

One of the really great things about these sliders is that they are made in the oven! So, it doesn’t matter what the weather is, you can make this meal.

The next time you are thinking about making burgers, I hope you’ll give these sliders a try!

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Copy Cat Big Mac Sliders

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By Patrick Dulmage – Serves: 3-6

Cooking Time: 25-30 minutes

Copy Cat Big Mac Sliders

Ingredients

• 2 lbs 80/20 ground beef (I like ground chuck
• 1 pkg slider buns (I used 6 buns for this recipe)
• 1 packet Lipton Soup mix or equivalent
• 1/2 finely diced Vidalia Onion
• 1/4 - 1/2 cup dehydrated onion / dried minced onion
• 2 Tsp Garlic powder
• 1/3 cup Thousand Island dressing or make your own (Ketchup, mayo, and relish)
• Dill pickle slices, at least one per slider
• 1 cup Shredded lettuce
• 3-4 slices American cheese

Instructions

1

Pre-heat the oven to 375 degrees

2

On a large sheet tray, spread out the ground beef

3

Season the ground beef with the Lipton Soup mix, pepper, onions (finely diced and dry), garlic powder, and gently mix (don't over mix)

4

Once the meat is thoroughly seasoned, form it in to a rectangle roughly the size of the slider buns but a little larger as the meat will shrink a little as it cooks.

5

Cover with tin foil and put in the pre-heated oven.

6

Set the timer for 15 minutes.

7

As the meat cooks, carefully cut the slider buns in half, but leave them all intact - don't separate them.

8

Spread the Thousand Island dressing on both the tops and bottoms and set aside.

9

Shred the lettuce

10

When the timer goes off, remove the tray from the oven, remove the foil, drain any fat, and return to the oven uncovered for another 15-20 minutes.

11

When the burgers are ready, add the American cheese and return to the oven for a few minutes to let the cheese melt.

12

Cut the rectangle in half (length-wise) so you have two rows of three sliders. This will make it easier to transfer to the buns.

13

Dab the hamburger with paper towels to avoid transferring a lot of grease to your burgers. I tilted the pan and drained the fat a second time, then dabbed the burgers with paper towels to get a lot of the excess grease off of them.

14

Transfer the burgers to the slider buns.

15

Top with pickles, lettuce, and the bun tops.

16

Serve with french fries or onion rings.

Notes

You'll note I don't have sesame seed buns. I don't feel that the sesame seeds add anything to the taste, texture... anything. If you like them, use sesame seed buns.

On the menu tonight – Beef and Broccoli with Rice!

I’ve been trying, off and on for a while to make a Chinese food knock off that would satisfy my craving for Chinese food without having to order take-out. Sadly, most of those attempts haven’t been very successful – UNTIL NOW! This meal hits all the buttons AND it only took about 30 minutes to make from start to finish.

To save time, the meat was mostly cut to size. I had a package of beef tips and I just had to cut the pieces to bite size. The rice was the microwave bag types that is ready in 90 seconds. If you haven’t tried them, DO. They’re really good, especially for something like this. What’s left? The broccoli. I cut up the broccoli to bite-sized pieces and did a rough chop of the scallions.

There is a sauce, but all you have to do for that is mix the ingredients in a bowl and add your chopped ingredients to coat them before putting everything (minus the rice) on a sheet pan. After 15 minutes in the oven, take it out and cook the rice for 90 seconds. All you have to do next is plate it and eat it!

The next time you get cravings for Chinese food, consider making this Sheet pan Beef and Broccoli. It will be on the table quicker than take-out.

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Sheet Pan Beef and Broccoli with Rice

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Sheet Pan Beef and Broccoli with Rice

Ingredients

• Sauce:
• 2 Tbsp reduced sodium soy sauce
• 2 Tbsp oyster sauce
• 2 Tbsp canola oil
• 1 Tbsp toasted sesame oil
• 1 Tbsp brown sugar (light or dark)
• 1 Tbsp sriracha sauce
• 1/2 tsp crushed red pepper flakes
• 2-3 cloves of garlic, minced
• Beef and Broccoli:
• 3/4 - 1 lb of sirloin steak, cut to bite-sized pieces (about 3/4 of a inch)
• 10-12 oz broccoli florets
• 3 scallions, cut in to 1-2" pieces (use the entire scallion, light and dark parts)
• Cooked rice, for serving or 1 bag microwave rice (I used Jasmine rice)
• Freshly cracked black pepper to taste
• Toasted sesame seeds for garnish

Instructions

1

Pre-heat the oven to 425 degrees and position a rack in the upper third of the oven

2

Make the sauce: In a large bowl, whisk together the soy sauce, oyster sauce, canola oil, sesame oil, sriracha, brown sugar, red pepper flakes, and minced garlic

3

Add the steak, broccoli, and scallions to the bowl, then toss to coat all the ingredients

4

Spread the ingredients on a large sheet pan and spread everything in a single layer

5

Bake for 15-16 minutes until the steak is browned and the broccoli is al dente

6

Season with freshly cracked black pepper

7

Serve with the rice and sprinkle with toasted sesame seeds

Notes

If you like a lot of sauce, you could double the amounts for the sauce recipe. Just be careful not to dump too much sauce on the sheet pan, as it will burn. Next time I will probably cut a Vidalia onion in half, then slice it and add to the mixture.