Add 1 lb ground beef with 2/3 beef broth. I also added some dehydrated onion flaked in it as well. Skip the baby food as the ones i’ve seen have a short shelf life and some complain that it generates an awful smell when cooked. Plus you definitely don’t need it.

Lay mixture on top of a saran covered baking sheet and cover with another layer of saran.

Flatten to about a quarter or an inch or the size or a standard slider with a rolling pin. Score meet with a pizza roller so they are 2 inch squares, poke holes into them with a straw then freeze. When frozen, you can properly break them by just snapping them apart at the score line.

Take boiling water, about a half cup to a cup (i make it as i go along) and add dehydrated onion flakes into it. Add a lot of the flakes. When they become soft in about 10 min, fire up a pan, add the water to the pan and drop in a few patties. Cook each side for 2 min.

When flipping over the first cooked side, lightly sprinkle the cooked side with a dusting of salt and onion powder (it doesn’t quite taste like a slider until i did this- also i used low sodium beef broth, so you may not need salt if you use regular strength broth) At this point, you can take some cheddar cheese and top with half a dinner roll and a dash of mustard on top to get steamed. Keep adding water if it gets low in the pan.

For a pickle, i used the sliced Vlasic garlic crips in a jar and cut them to size.

Don’t overcook the patty and let it burn, otherwise it will taste like a standard hamburger. The trick is to keep it cooking in a thin layer of water.

After the patty is done, cook off the water and scoop up the onion bits and add to the burger.

NOW you have a proper tasting slider!

1. During student teaching, my kids called them “gut bombs” from “Gut Bomb City”, which makes for even less appeal;

2. I’ve heard the secret to their…um…special texture is…baby food..you know…the beef baby food…like that..

finely chop onions and cover a large griddle with them and cook until opaque. Lightly salt.

Meanwhile, make 4 inch square THIN hamburger patties with 4 small holes (like a 4 die cube). Place on top of the onions to cook and lightly cover with a sheet of foil. The hamburgers steam rather than fry. Cook until done to your liking ( I think about 10 minutes-it’s been a while since I did this)

Pull the patty with a huge blob of the onion mess and top with a pickle. Place on small potato dinner rolls

I cheat and add brown mustard on mine