Beef/ Casserole

Reuben Crescent Roll Bake

On the menu tonight – Reuben Crescent Roll Bake!

After St Patty’s Day, you can only eat Corned Beef and Cabbage so many times. Here’s a twist on a Reuben sandwich that uses a lot of what you’ve already made.

In a 9×13 in baking dish, spread out your crescent dough. Then layer the other ingredients to build the Reuben. Don’t skip the steps of brushing on egg wash and the caraway seeds.

Bake at 375 until the top is golden brown, about 25-30 minutes.

Let it rest at least 5 minutes before trying to slice. Once rested, slice and serve!

This is a perfect dish to take to a St. Patty’s Day party. I hope you’ll try this dish and if you like it that you will share with others.

Print Recipe

Reuben Crescent Roll Bake

(1 votes, average: 4.00 out of 5)

Reuben Crescent Roll Bake

Ingredients

2 rolls of crescent dough
1 - 1 1/2 lbs corned beef, sliced, shredded, or chopped
8-10 slices of Swiss cheese
1 1/2 cups of sauerkraut, drained
1/2 - 3/4 cup thousand island dressing
1 egg beaten
1 tsp caraway seeds, optional

Instructions

Pre-heat oven to 375 degrees

Lightly grease a 9x13 inch baking dish

Unroll one can of crescent roll dough and press it evenly across the bottom. If there are perforations for the crescent rolls, pinch them together to create a solid base

Put down a layer of the Swiss cheese slices over the dough

Then, spread the corned beef evenly on top, followed by an even layer of the drained sauerkraut

Put another layer of the Swiss cheese slices

Unroll the second can of crescent dough and lay it over the filling

Press the edges to seal with the bottom layer of dough

Brush the top with the beaten egg to create a shiny, golden crust

Sprinkle the caraway seeds on top. This touch drives home the rye bread flavor you get with a Reuben

Bake for 25-30 minutes until the dough is puffed and golden brown

Once finished, pull from the oven and let it rest 5-10 minutes before slicing

April 19, 2026 By Patrick Dulmage

Beef/ Italian

Italian Meat Sauce

On the menu tonight, Italian Meat Sauce!

I’ve made plenty of Italian red sauces, but not a lot of meat sauces. This is a great general purpose meat sauce you could use for spaghetti, lasagna… you name it. While my opinion is biased, this is one of the best sauces I’ve made.

I used some ground beef, mild Italian sausage, and all the other things you would expect in an Italian red sauce.

One of the great things about this sauce, is it would freeze really well or just make it as you need it. I hope the next time you need a sauce for spaghetti, ziti, or lasagna, you’ll try my sauce!

Print Recipe

Italian Meat Sauce

(1 votes, average: 5.00 out of 5)

Italian Meat Sauce

Ingredients

1 lb ground beef
1 lb Italian sausage
1 Tbsp dried oregano
1 Tbsp dried Thyme
1 Tbsp dried parsley
1 Tbsp Italian seasoning
1/2 tsp crushed red pepper
2 bay leaves
1 Vidalia onion, diced
1 Green Bell Pepper, diced
4-5 garlic cloves, minced
3/4 cup white wine
28 ounce can Crushed tomatoes
8 ounce can tomato sauce
3 Tbsp tomato paste
1/2 cup shredded Parmigiano Regiano cheese

Instructions

Pre-heat a large Dutch oven over med-high heat

Break up the ground beef and sausage in the Dutch oven, cook until browned on all sides

Remove the meat with a slotted spoon and set aside

Leave about a tablespoon or two of the fat and discard the rest

Add a little olive oil if necessary, then add the onions, and bell pepper

Cook for about two minutes and add the garlic

Cook for another minute or so, don't let the garlic burn

Add the wine and let it reduce for about two minutes

Add the tomato paste, let it cook for about a minute or two before adding the crushed tomatoes, and tomato sauce

Stir to combine, then add the salt, oregano, thyme, Italian seasoning, crushed red pepper, and bay leaves

Stir to combine and once it all comes to a boil, reduce to a simmer

Let it simmer, occasionally stirring, for about one hour. If it is getting too thick, add a little water or chicken stock

After an hour, add the chopped or dried parsley and Parmigiano cheese.

Stir to combine and let it simmer for another 30 minutes

Once finished, you can use this sauce over spaghetti, ziti, lasagna... you get the idea.

Notes

If you're making lasagna, you just need a few more ingredients, lasagna noodles, shredded mozarella, ricotta cheese, shredded Parmigiano Regiano, one beaten egg, and some Italian seasoning. In a med to large mixing bowl, combine the ricotta cheese, the beaten egg, about a Tbsp of Italian seasoning, mix to combine. Boil the lasagna noodles for a few minutes, don't fully cook them, they will finish in the oven with the sauce. In a 13x9 baking dish, put down a little bit of the sauce, a layer of lasagna noodles, dollop about half the ricotta mixture evenly over the noodles, add some sauce, sprinkle about half the shredded mozzarella and half the Parmesan cheese. Add another layer of noodles, repeat with the rest of the ricotta mixture, more sauce, the rest of the cheeses. Bake at 350 degrees for about 40-45 minutes or until the top is golden brown. I like to finish it under the broiler for a few minutes.

March 29, 2026 By Patrick Dulmage

Beef/ Greek

Gyro-Style Grilled Hamburgers with Tzatziki Sauce and Grilled Onions

On the menu tonight – Gyro-style hamburgers with Tzatziki sauce and grilled onions!

Gyros are typically made with lamb meat or a mixture of lamb and beef. I didn’t have any lamb, but I DID have goat meat. Before you scrunch your face at goat meat, I encourage you to expand your culinary horizons and try it. I did a mix of ground goat and ground beef. It was fantastic! I had a bite of a burger, by itself, to see how I would like (or not) the goat. I really enjoyed it. Because of the mint and the other spices in the meat mixture, it all came together really well.

The next time you are grilling, I encourage you to try something a little different than the classic (but delicious) hamburger. Make these burgers along with some curly fries seasoned with seasoned salt and you’ll be living large!

Print Recipe

Gyro-Style Grilled Hamburgers with Tzatziki Sauce and Grilled Onions

(1 votes, average: 5.00 out of 5)

Gyro-Style Grilled Hamburgers with Tzatziki Sauce and Grilled Onions

Ingredients

1 1/2 lb ground lamb (ground goat or beef, OR a mix of ground beef and your choice lamb and goat)
2 tsp ground coriander
3 Tbsp finely chopped fresh mint
Kosher salt and freshly ground black pepper
Olive oil for the skillet/grill grate
1 large red onion, sliced into 4 thick slices
Tzatziki Sauce:
8 oz Greek yogurt
1 garlic clove, minced
zest of 1/2 lemon
1/4 cup minced cucumber
1 1/2 Tbsp finely chopped fresh dill (use dry dill if that's all you have, but use less as the flavor is concentrated in dry herbs)
1 Tbsp freshly chopped mint leaves
Kosher salt and freshly ground black pepper
For Serving:
4-6 pieces of pita bread
chopped tomato
chopped romaine lettuce

Instructions

Pre-heat the pan or grill to med-high heat

In a large mixing bowl, combine the ground meat, coriander, and mint

Form the meat into patties, about 4-6 oz each

Season the patties with some salt and pepper to taste (both sides please)

Cook the patties for 3-5 minutes, ensuring there is a nice crust before flipping (don't mess with it! Put on the grill and leave it alone for the 3-5 minutes)

Flip the patties and cook for 2-3 more minutes on the other side

Remove the burgers from the heat and let rest 3-5 minutes before serving.

Drizzle the onions with a little olive oil and season with salt and pepper

Grill on one side 2-3 minutes, then flip and cook another 2-3 minutes (this is personal preference. you can grill as much or as little as you like)

The Tzatziki sauce:

Add the yogurt, minced garlic, lemon zest, cucumber, dill, and mint to a large bowl and mix to combine. Season with salt and pepper. Taste and adjust seasonings

Put it all together:

Depending on the pita you buy, cut it in half so you can put the burger in the pocket along with some tzatziki sauce, lettuce, tomato, and whatever else you may want.

Enjoy!

January 10, 2026 By Patrick Dulmage

Beef/ Soup

Sweet and Sour Cabbage Soup with Brisket

On the menu tonight – Sweet and Sour Cabbage Soup with Brisket!

I saw this dish on Diner’s Dives and Drive-ins and thought it looked and sounded great. Guy was at a deli, Sherman’s Deli & Bakery in Palm Desert, and this was one of the dishes they featured. I already had some pre-cooked brisket on hand and figured I had to make it.

When I saw how easy it was to make, I figured I would have to give it a try. The only thing you have to cut is the cabbage and the brisket. Everything else is just measure and put in the pot.

The next time you’re looking for looking for a comforting bowl of soup, I hope you will give this one a try!

Print Recipe

Sweet and Sour Cabbage Soup with Brisket

(No Ratings Yet)

Sweet and Sour Cabbage Soup with Brisket

Ingredients

1 head of green cabbage, cut into chunks
1 Tbsp (or cube) of beef bouillon (I used Better than Bouillon)
2 cups diced tomatoes
2 cups tomato sauce
3 Tbsp brown sugar (light or dark)
1 tsp granulated garlic
1 tsp Kosher salt
1 tsp freshly ground pepper
1/4 tsp ground cloves
1/4 tsp sour salt (citric acid)
1 lb cooked beef (leftover brisket or roast beef is perfect)

Instructions

Cut the cabbage in to chunks (bite-sized pieces)

Add the cabbage, bouillon, tomatoes, tomato sauce, brown sugar, granulated garlic, salt pepper, cloves, and sour salt to a large pot / Dutch oven

Bring to a boil, then reduce to a simmer for 1 hour

Add the beef and continue to simmer for 1 more hour

Taste, adjust seasoning (if necessary) and remove from heat

Serve and enjoy!

Notes

If you wanted to make this a vegetarian dish, omit the beef.

December 30, 2025 By Patrick Dulmage

Beef/ Mexican

Beef Birria Tacos

On the Menu Tonight – Beef Birria Tacos!

What are Birria tacos vs … tacos? Birria tacos are made with slow cooked meat, traditionally goat, or beef and are served with the broth the meat cooked in – a consomé. You dip the taco in the consomé, like you would a French Dip. They originated in Jalisco, Mexico.

As it turns out, this is a pretty easy dish to make. You may have to go to a Mexican grocery store or order the guajillo and pasillo peppers. Otherwise, you probably have what you need to make birria. For my first try, I used beef for the protein (one day I may try the goat). Even using beef, you have choices to make. You can use chuck roast or short ribs. You want some fat as it’s delicious and you’ll use the rendered fat later in the process.

Take the time to lightly toast the peppers and garlic to develop richer, deeper flavors. That process goes pretty quickly. Soak the peppers in hot water for about 10 minutes after you toast them. You’ll use a high power blender (like a Vitamix), to blitz the peppers, water, and garlic. If you don’t have a Vitamix, blend as best you can, and then strain the liquid as the pepper pieces (say that ten times) can be kind of leathery. Add some salt, Mexican oregano, and cumin to the peppers and garlic.

Once you have the marinade ready, pour it over the beef, add three cups water and one cup beef broth (I used Better Than Bouillon with a cup of water). Put it in the oven for three hours and you’re most of the way there.

When the beef is cooked, pull it from the oven, take it out of the pot, and let it cool enough to shred. In the meantime, if you have a fat separator, now is the time to use it. I don’t have one, so I used a small ladle to remove as much fat from the top of the consomé as I could. Save the fat! You’ll use that fat to brown the shredded beef.

There are a few more steps, but at this point, you’ll dip the corn tortillas in the consomé and add them (one or two at a time, whatever your pan will allow), top with some of the browned beef as the tortilla cooks. Add a little diced white onion and cilantro along with a squeeze of lime. Serve with a cup or small bowl of the consomé and you’re living large!

So, the next time you are in the mood for some authentic Mexican tacos, I hope you will try this recipe!

Print Recipe

Beef Birria Tacos

(1 votes, average: 5.00 out of 5)

Beef Birria Tacos

Ingredients

8-10 Beef Short Ribs / 3-4 lbs Chuck Roast
3-4 Guajillo peppers
3-4 Pasillo peppers (if you only have one or the other, that's fine)
1-2 tsp Mexican oregano
1-2 tsp cumin
1 Tbsp beef bouillon + 1 cup water
1 small white onion, finely diced
1 cup chopped cilantro
5 cloves garlic
Corn tortillas, approx 15-20
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Pre-heat a griddle or cast iron pan over low to medium heat

Pre-heat the oven to 325 degrees

De-seed the guajillo and pasillo peppers

Rip or cut the peppers into pieces that can be pushed flat

Smash the garlic cloves, but leave them in the garlic paper

Lightly toast the peppers and the garlic

Put the toasted peppers and garlic in the blender along with one cup of water

Blend until smooth

Add the oregano and cumin, then give it one more quick blitz

Put the short ribs in a large heavy pot (Dutch oven would be perfect)

Season with salt and freshly ground pepper

Cover the meat with the blended pepper and garlic mixture

Add two cups of water and one cup of beef broth

Put the pot in the oven, covered for 2 and a half hours

Check level of the consomé. If it looks like there isn't enough liquid for another hour of cooking, add a cup or so of water

Put the pot back in the oven for another hour

Prepare the onions and cilantro, along with any other toppings you may want on the tacos

Once the meat has finished cooking in the oven, take it out and shred it with tongs and a fork

Use a ladle and carefully take some of the fat from the top of the consomé, put it in a pan and put in some of the shredded meat to give it a little crisp

Take out the meat and set aside

Dip one or two tortillas in the consomé, then put in the hot pan that you crisped the meat

As the tortilla cooks, top with some meat, along with some diced onion and chopped cilantro

Repeat until you have enough tacos to serve

Serve the tacos with a cup or bowl of the consomé

Enjoy!

December 24, 2025 By Patrick Dulmage

Beef/ Mexican

Spicy Ground Beef Tacos

On the menu tonight – Spicy Ground Beef Tacos!

This is a really easy to put together meal and it tastes SO good and so much better than the drive-thru tacos.

It doesn’t require any special spices or ingredients. You probably have everything you need in your pantry and spice rack. The entire meal comes together in about 40 minutes, including prep work.

The next time you are craving Mexican food, I hope you’ll try my Beef Tacos!

Print Recipe

Beef Tacos

(1 votes, average: 5.00 out of 5)

Beef Tacos

Ingredients

2 Tablespoons olive oil or beef tallow, or duck fat
1 Vidalia or yellow onion, finely diced
3-4 cloves minced garlic
1 Tbsp tomato paste
2 Tbsp Worcestershire sauce
1 Tbsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 1/2 - 2 lbs ground beef (look for ground chuck and brisket)
Kosher salt and freshly ground pepper to taste
1 15 oz can Rotelle tomatoes or fire roasted tomatoes
1-2 tsp hot sauce
12 taco shells (corn or flour)
Shredded iceberg lettuce, shredded cheddar cheese, pickled jalapenos, about a 1/2 cup freshly chopped cilantro, sour cream, for topping

Instructions

Pre-heat a 12" cast iron pan, over medium heat

Add the olive oil and onions

When the onions start to get translucent, add the garlic - stir to combine

Add the tomato paste and stir to combine (give the tomato paste a chance to lose the tinny can taste)

Add the spices (I highly highly recommend having the spices pre-measured and in a bowl prior to turning on the stove)

Mix the spices with the onions and then add the ground beef

Start breaking up the ground beef into smaller pieces

Add the Worcestershire sauce and continue stirring

Once the ground beef has brown and you don't see any more pink, add the Rotelle tomatoes - stir to combine

Season with Kosher salt and freshly ground pepper

Taste and adjust seasoning

Add a dash or two of your favorite hot sauce and about a 1/4 cup of water

Reduce the heat to a simmer and let the sauce thicken

Once finished, put a spoonful or two in your taco shell (pro tip - don't over fill the shells! Leave room for the lettuce, cheese, etc)

Garnish with some freshly chopped cilantro

December 10, 2025 By Patrick Dulmage

Beef/ Chinese

Mongolian Beef

On the menu tonight – Mongolian Beef! I’ve been working on recreating my Chinese take-out favorites and tonight I tried my hand at Mongolian Beef. It was pleasantly surprised how close this version turned out to the go-to take-out place near me.

There are definitely more steps to this than the usual types of dishes that I cook. Don’t get intimidated, try it!

My biggest tip in making Mongolian Beef is cutting the meat into smaller, bite-sized pieces. If you think about what you get at a restaurant or your favorite take-out place, you don’t need a knife to cut the meat into smaller pieces. While I thought about that as I was making this dish, the pieces of meat were still too big. Smaller pieces of meat means that they are going to cook quicker, so be careful not to obliterate the meat when you cook.

Let me know how your version turns out!

Print Recipe

Mongolian Beef

(1 votes, average: 4.00 out of 5)

Mongolian Beef

Ingredients

Beef Marinade:
11 oz beef (New York steak or flank steak), cut in to bite-sized strips
1 tsp baking soda
1 Tbsp cornstarch
2 Tbsp water
1 tbsp Oyster Sauce
1 tsp Soy Sauce
1 tsp Tamari Soy Sauce
1/2 tsp white pepper powder
1 Tbsp oil (pre-cooking, I use avocado oil)
1 Tbsp cornstarch (pre-cooking)
Sauce:
1 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
1/2 tsp Tamari Soy Sauce
1/2 tsp chili sauce
1 tsp sugar
1 Tbsp Mirin
Stir-Fry ingredients:
1 medium onion (red or white)
5 stalks scallions
2 cloves garlic
1/2 red bell pepper
1/2 green bell pepper
4 dried chili pepper (this dish is supposed to have some heat. use the pepper that you will enjoy without burning your face off_
Cooking Oil:
1 oz oil (to be added first)
2 oz oil (to be added second)
1 Tbsp Sesame Oil
Rice:
1 pkg Jasmine microwave rice (or whatever variety that suits you)

Instructions

Prepare the meat by slicing it in to bite-sized pieces. Be sure to cut across the grain

In a medium sized mixing bowl, add In a bowl, add the baking soda, cornstarch, water, oyster sauce, light soy sauce, tamari, and white pepper powder. Mix them thoroughly.

Add the sliced beef, mix thoroughly until all the beef is coated with the marinade

Prepare your vegetables:

Cut the onion in half and then cut each half into 1/4 inch slices

Cut the scallions in to 1" long pieces, recommend cutting on the bias

Smash, peel, and mince the garlic cloves

Cut the bell pepper in to strips

Make the Sauce:

In a small bowl, combine the oyster sauce, light and dark soy sauces, chili sauce, sugar, and mirin

Stir and combine thoroughly

Lets Cook!:

Pre-heat your wok or large pan over high heat

Add the beef and fry it for about 90 seconds. The meat should be cooked through and a little crispy

Turn off the stove and remove the beef to a clean tray or bowl, do not let it sit in a puddle of oil, it needs to drain

Pour any leftover oil in the wok to a container for reuse at another time.

Cook the rice:

Add the package of rice to the microwave and cook according to package directions

Turn the stove back on to high heat

Add the garlic, dried chili pepper, onion and green onion whites, cook for about 90 seconds to 2 minutes

Add the beef to the wok and cook an additional 30 seconds to a minute

Stir in the sauce as well as the green parts of the green onion

Cook for an additional 30 seconds to a minute, then cut the heat

Finish with a drizzle of the sesame oil (1 Tbsp), mix to combine

Serve over rice

December 5, 2025 By Patrick Dulmage

Beef/ Italian/ Pork

Roasted Italian Meatballs

On the menu tonight – Roasted Italian Meatballs!

Usually, if I have meatballs, they are over spaghetti. But, I’ve also had meatballs served as an appetizer. However you want them, these Roasted Italian Meatballs are DELICIOUS!

I made mine with ground beef, pork, and veal, a pound each. If you’re thinking that’s the same mix used for meatloaf, you’re right! You could use the recipe I’m giving for a meatloaf and it would be fantastic. Ask me how I know. 😉 This time, I decided to make roasted meatballs and served them as an appetizer. They would be great in spaghetti or over polenta.

However you decide to serve them, I hope you make this dish!

Print Recipe

Roasted Italian Meatballs

(1 votes, average: 5.00 out of 5)

Roasted Italian Meatballs

Ingredients

1lb ground beef
1lb ground pork
1 lb ground veal
2 eggs, beaten
2 cups Italian seasoned bread crumbs
1/2 cup grated Pecorino Romano cheese
1/2 cup grated Parmesan cheese
4 garlic cloves, minced
3-4 Tbsp Italian Parsley, chopped
1 cup red wine, one you would drink - not cooking wine
1/3 cup whole milk
2 tsp Kosher salt (More or less to taste)
2 tsp freshly ground black pepper (More or less to taste)
1/2 cup olive oil

Instructions

Pre-heat oven to 400 degrees

In a large bowl, combine the ground meats and gently break apart with your fingers

Gently fold in the bread crumbs, cheeses, garlic, parsley, eggs, wine, milk, salt and pepper

Make sure everything is well combined, but not over-mixed - otherwise the meat balls (or meatloaf) will be tough

Prepare two rimmed baking sheets with parchment paper and measure out 2-3 oz balls about 1-2 inches apart. I used a small ice cream scoop

Brush the meatballs with olive oil

Bake the meatballs for 25-30 minutes, until golden brown.

At this point, you could add them to a pot of marinara sauce for an additional 10-15 minutes or so and server over pasta.

Otherwise serve meatballs on a plate with a little marinara sauce and either Parmesan or Pecorino cheese.

December 8, 2024 By Patrick Dulmage

Beef/ Casserole

Shepherd’s Pie / Cottage Pie

This is really a Cottage Pie since I used ground beef instead of ground lamb. This is such an easy and comforting meal!

Most of the recipes I’ve seen don’t use cream of mushroom soup, but as I was looking at different recipes for inspiration I saw some that did and I decided to try it.

If you’re looking for a comforting and easy to make meal, this is it.

Print Recipe

Shepherd's Pie / Cottage Pie

(No Ratings Yet)

Shepherd's Pie / Cottage Pie

Ingredients

Filling:
2 lbs ground beef
1-2 Vidalia Onions, diced
2 carrots, sliced (for the thick ends, I'll cut them in to quarters. you want bite sized pieces)
1-2 cups peas (frozen is perfect for this dish)
2 cans Cream of Mushroom soup
3-4 garlic cloves, minced or finely chopped
1 Tbsp Rosemary
1 Tbsp Thyme
1 Tbsp Parsley
Mashed Potatoes:
4 Russet potatoes (approx 3 lbs)
4 Tbsp butter
1/4 cup of cream
1/4 cup of sour cream
1-2 cloves of minced garlic
1 Tbsp Parsley

Instructions

Mashed Potatoes:

Add the quartered potatoes to a large pot with enough water to cover the potatoes

Put the butter and minced garlic in a bowl, microwave until butter is melted, set aside

Bring to a boil, add about 2 Tbsp Kosher salt and cook until fork tender

Drain the potatoes, add back to the pot along with the parsley, melted butter and garlic

Stir in the sour cream, add the cream to get the consistency you want

Season with Kosher salt and pepper to taste, set aside

Filling:

Pre-heat a large skillet (at least 12") to med-high heat

Add the carrots and onions, cook about 7 minutes

Add the tomato paste and cook another 3 minutes until it turns to a brick-like color

Add the ground beef, peas, and minced garlic along with the herbs, cook about 10 minutes until the beef is browned

Add the cream of mushroom soup, stir to combine, cook another 3-5 minutes and cut the heat

Assemble the Pie:

Pre-heat the oven to 375 degrees

You can use any vessel you like to bake this. I used 13x9 baking dishes, but individual crocks would be a fantastic presentation

Add the filling to the baking dish and spread evenly

Spread a layer of the mashed potatoes over the filling and bake for 20 minutes

Pull from the oven and sprinkle the shredded cheese over the potatoes, return to the oven for another 10 minutes or broil until the cheese is melty and slightly browned

Sprinkle with parsley (freshly chopped is preferred) and serve

Notes

This makes a LOT of food, so if you're only cooking for 2-4 people you may want to cut the measurements in half. Otherwise, you'll have plenty to freeze or share.

October 7, 2023 By Patrick Dulmage

Beef

Copy Cat Big Mac Sliders

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!

Print Recipe

Copy Cat Big Mac Sliders

(No Ratings Yet)

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

Pre-heat the oven to 375 degrees

On a large sheet tray, spread out the ground beef

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

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.

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

Set the timer for 15 minutes.

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

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

Shred the lettuce

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.

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

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.

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.

Transfer the burgers to the slider buns.

Top with pickles, lettuce, and the bun tops.

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.

September 17, 2023 By Patrick Dulmage

Older Posts