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Place the ground beef in a large mixing bowl. If the beef was previously frozen, make sure that it is fully thawed out first. Pour in the sour cream, dry bread crumbs, pepper, and dry onion soup mix. Thoroughly mix the ground beef and ingredients together in the bowl with your hands. |
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From the beef mixture, roll out 8 evenly size balls using all the beef in the bowl. Slightly flatten them and place them all on a large plate. Make sure not to overly flatten them, their flattened diameter should not be larger than the diameter of the slider buns that they will be served on. Just eyeball the size, don’t go putting raw meat on the buns. |
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On a grill, carefully cook the patties. Make sure each side is even cooked by flipping them. For a burger to be safely eaten, it’s interior must reach a minimum of 160 degrees Fahrenheit. At the tail end of the cooking process (after you are done flipping), place a slice of provolone cheese over each of the patties. Allow the cheese to slightly melt before removing from the grill. |
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Once your patties are properly cooked, remove them from the grill and place them on a new, clean plate.First, take a slider bun and place the heel on a plate. Place a beef patty on top followed by some mustard, ketchup, and a pickle slice. Then place the bun on top. Take two toothpicks and stick an olive on each end. Place the olive toothpicks into the top bun of the slider, and enjoy! |
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So last week, we had you make Lumberjack Toast. Let’s see some fan-made examples:
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Crack the eggs into a large mixing bowl and discard the shell. Whisk the eggs together. Then, mix in the vanilla extract, milk, brown sugar, and nutmeg. On a side note, this recipe calls for Real Crumbled Bacon. If you don’t have access to pre-made bacon crumbles, you will have to fry up 2 strips of bacon and crumble them ahead of time. |
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Dunk each slice of bread into the batter so that the bread is fully saturated on both sides. |
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Spray a frying pan with nonstick cooking spray, and place over medium/high heat. Place as many slices of bread in the pan that will fit comfortably. Cook while nudging the slices around with a spatula to avoid sticking. Once the underside is golden brown, flip the slices over and cook the other side the same way. Do the same for any remaining slices that didn’t fit in the pan during the first round. Place all the cooked slices on a tray. |
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Sprinkle cinnamon over the slices of toast. Then, take a slice of toast and put it on a serving plate. Next, spray whip cream on top of it, and cover with a second slice of toast. Sprinkle bacon crumbles over top and cover it all with maples syrup. This recipe makes 3 servings, with each serving consisting of two slices of toast. |
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So last week, we had you make Rico’s Chili Dogs. Let’s see some fan-made examples:
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Break up the ground beef into a large saucepan. Cook over medium heat, stirring the beef frequently. Keep this up until the beef color changes from pink to a light brown. |
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Once the beef is cooked, add the minced onions, chili powder, cinnamon, cumin, allspice, chocolate, bay leaf, beef broth, apple cider vinegar, tomato sauce, cayenne pepper, worcestershire sauce, and Kidney Beans.Stir it all up, and bring the chili to a boil, stirring occasionally. Once boiling, let it boil for about one minute. Then, reduce the heat to low. Cover the saucepan and let the chili simmer for 1.5 hours. Don’t forget to stir the chili occasionally while it’s simmering. |
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After it is done cooking, let it cool down, then put it in the refrigerator for at least 8 hours. After that, remove the bay leaf and any excess grease that formed at the top. |
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Get your hotdogs out and grill them up to your liking. Heat up the chili over medium heat, stirring occasionally. Put the cooked hotdogs into the buns and using a ladle, cover them with Rico’s Chili. Next, add a line of mustard and pile up the cheddar cheese. Now you have some delicious, Rico’s Chili Dogs! |
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So last week, we had you make Caramel Cookie Apples. Let’s see some fan-made examples:
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