After a couple of really nice almost-summer days, the new week began with dark skies and a Juneteenth morning of 94 percent humidity. Sumner and I tried to take in some driveway and coffee time but the sweat was instant and all over. When it was decided a few days before that the regular RoHo crew would come over that night, I’d begun planning the menu when the weather was delightful and I thought we’d grill burgers to nestle onto homemade burger buns. Storm clouds and all day rain dictated otherwise.
Still at the center of the supper offering was ground beef, but it was transformed into a sauced filling for cheeseburger sliders on homemade dinner rolls. The Thousand Island dressing from the weekend got boosted with a few added key ingredients and diced onion reported dutifully for its essential role. With cheese above and below, the assembled slider mass baked up to suitable gooey-ness, a testament to the downside of human evolution and what we find appealing.
"Cheeseburger Sliders," by Natasha Kravchuk of Natasha's Kitchen. [Published 27 March 2020]
"Soft Dinner Rolls," by Natalya Drozhzhin of Mom's Dish. [Published on Natasha's Kitchen 20 November 2020]
"Beef & Cheddar Melts Sauce," a Roediger House creation.
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