This recipe is actually a Pampered Chef recipe. It reminded me of the White Castle cheeseburgers. My husband calls them sliders. He LOVES sliders. It's a different way of making the classic cheeseburger. It's easy, it's fun, and it's tasty. Enjoy!
1 medium onion
1/4 cup finely chopped fresh parsley (I did not use fresh)
1-1/2 lb. 90% lean ground beef
1 garlic cloves, pressed
1 tsp. salt
6 slices American cheese
8 hot dog buns
24 hamburger dill pickle slices (I ignored this part, since my family would not eat pickles)
1. Preheat oven to 450 degrees. Finely chop onion and parsley using food chopper. Combine beef, onion, parsley, garlic and salt in a medium sized bowl; mix well. Press beef mixture evenly over bottom of Large bar pan or 9x13 pan. Bake 10-12 minutes or until beef is no longer pink.
2. Meanwhile, cut cheese into quarters; set aside. Slice buns apart neatly at seam (do not separate tops from bottoms). Trim about 1/4 in. from each bun end to square off ends. (discard trimmings). Cut buns into thirds for a total of 24 square mini buns; set aside.
3. Remove bar pan from oven. Pour off juices, if necessary, and place on cooling rack. Cut beef mixture into 24 squares, using pizza cutter. Top each burger with one pickle and one piece of cheese. Place one fun top onto each burger; top with one bun bottom. Cover bar pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm.
4. To serve, place one burger with bun top onto one bun bottom using a mini serving spatula. Repeat with remaining burgers and bun bottoms. Serve immediately.