So um . . . I have a slight problem . . . I can’t stop eating these.

Seriously.

I may have made these burgers 3 times since the initial tasting just last week.

Obsessed much?

You can just call me “the hamburglar“

Or you could just eat one . . .

and join me in my burger obsession . . .

You know you want to.

These mushroom and cheese sliders are something else. The have all the seriously delicious qualities of these original burgers with a few extra out. of. this. world. additions.

Enter sautéed mushrooms, caramelised onions, ooey-gooey melted cheese and then there is the spicy fry sauce. Tart and tangy sauce with a slight kick to it compliments the meaty, smokey, cheesy goodness with absolute perfection. FYI – you can skip the “fry sauce” and just use good ol’ ketchup and mustard . . . although you don’t quite get the full awesomeness that is the Mushroom and Cheese Slider (we tested both and both = ♥). Either way. . . still  . . . ah-mazing!

You need these in your life.

Like today!

Mushroom and Cheese Sliders with Spicy Fry Sauce
This recipe slightly adapted from The Pioneer Woman Cooks – Food from my Frontier
Makes 12 servings

Ingredients –

1/3 cup Mayonnaise
2 Tbsp Ketchup (tomato Sauce)
1 tsp Cayenne Pepper (less if your a baby sensitive to spice ;))
8 ounces (1 cup) white button mushrooms, finely chopped
1/2 medium onion, finely diced
1/2 cup white or red wine or chicken Stock (I used chicken Stock)
8 dashes Worcestershire sauce
salt and pepper to taste
2 1/2 pounds (about 1 kilo) ground beef (I used heart smart extra lean beef mince)
1/4 cup heavy cream (I substituted with Chobani 0% plain greek yoghurt)
6 slices cheese, cut into 4 squares each (I use coon light and tasty)
12 dinner rolls split and toasted (I used wholemeal)

Method –

1 – Start with the sauce . . . aka the good stuff. In a small bowl add mayo and ketchup (tomato sauce)

2 – Add cayenne pepper

3 – Stir until well combined, then set aside.

4 – Next, chop up the mushrooms . . .

5 – And half an onion

6 – Saute onions over medium-high heat for a minute . . .

7 – Then add mshrooms. Stir them around and cook for a minute.

8 – Pour in the wine or stock and half of the Worcestershire sauce (4 dashes) and salt and pepper to taste.

9 – cook until the mushrooms are soft and the wine/stock has evaporated and reduced. Set aside.

10 – In a medium size bowl add beef, then pour in the cream (or yoghurt if your following my lead . . . )

11 – Add 1 tsp salt, pepper to taste and remaining 4 dashes of Worcestershire sauce, then stir or knead to combine it all.

12 – Divide the beef into 12 portions and form them into patties.

13 – Make a small indentation in the top of each patty. This will keep them from poufing up to much when they cook.

14 – Cook sliders 4-6 at a time (depending on the size of your pan)

15 – Until just about done, 3-4 minutes per side.

16 – Spoon on a big mound of the mushroom/onion mixture to each patty . . .

17 – Then lay 2 squares of cheese on top of each patty. Leave in the pan until the cheese melts

18 – to serve, generously spread top and bottom of your toasted buns with the spicy fry sauce

19 – Sandwich the patty in between the buns. Serve with onion rings or fries or a big garden salad

Ree’s Variations –

Create a toppings bar for the sliders using ;

– Avocado slices

– Crumbled bacon

– Pico de gallo

– Restaurant style Salsa

– Crumbled blue cheese

– and so on . . .

We served ours with a simple side salad . . . do what you feel 😉

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Nutritional Info approx per serve (using recipe adaptions stated above) obtained using fatsecret.com –

Cal – 228
Fat – 11g
Carbs – 17g
Protein – 25g
Fiber – 2g