After the burger was cooked, I spread cheese whiz on the top (not a huge amount, but just do it to taste). Earlier, I "rehydrated" dried, chopped onion to use on the top of the cheese. Then, I cut into squares to fit my Sarah Lee dinner rolls, put pickle slices and mustard on each one and served.
20 mins to make • Serves 1
|1 lb||Ground beef|
|1 (1 ounce) envelope||Lipton onion soup mix|
Baking & Spices
|1/4 tsp||Pepper, fresh ground|
Bread & Baked Goods
|1 (24 count) package||Pepperidge farm party rolls|