Chicago White Castle Sliders

• 2 lb Ground beef 75/25 lean
• 1 box Lipton Onion Soup Mix
• 1/4 cup Mayo/hellmans
• 2 cup Shredded mild cheddar cheese
• 1/4 cup Shredded sharp cheddar cheese
• 1 small Jar sliced hamburger pickles
• 1 dash Salt
• 1 dash Pepper
• 2 Sara lee dinner rolls or small slider buns, square dinner rolls work best

1. Crumble & Brown ground beef & drain
2. Transfer to 4 qt.
3. Pot
4. Add 1 package lipton onion soup mix.
5. Blend well.
6. Add half the mayo, blending all 3 ingredients well.
7. Add salt and pepper to taste.
8. Turn pot on low medium heat & slowly add cheeses will blending throughly.
9. Note, a variety of cheeses work well.
10. Try colby, pepper jack, american or bleu cheese for variations.
11. Allow cheese to melt, and become gooey helping to bind mixture.
12. Add remaining mayo sparingly to help bind mixture.
13. Mixture should be gooey and slightly thick with texture to form patties.
14. Steam dinner rolls on stove top for 45 seconds or until soft& moist.
15. Split rolls down middle and spread patty sized amount into bun.
16. Top with 1 or 2 pickle slices & mustard, catsup or steak sauce to taste.

ground beef, onion soup mix, hellmans, cheddar cheese, shredded sharp cheddar cheese, pickles, salt, pepper, rolls

Taken from cookpad.com/us/recipes/330954-chicago-white-castle-sliders (may not work)