Party Cheeseburgers


1 lb. ground beef
8 oz. American cheese (cubed or shredded)
2 T. creamy peanut butter
2 tsp. Dijon mustard (opt)
1 tsp. onion flakes
1 tsp. onion powder
2 tsp. beef bouillon powder
8 medium burger or brioche buns
Hamburger dill pickle slices
Sandwich foil sheets for wrapping

Preheat oven to 350 degrees.

Line a cookie sheet with heavy duty aluminum foil and cut buns in half.

Brown ground beef in a large skillet and drain if necessary. Over medium heat, stir in cheese, peanut butter, mustard, onion flakes, onion powder, and beef bouillon powder.

When cheese melts, spread mixture on each bun bottom and top with a dill pickle slice.

Bake for 15-20 minutes. Remove from oven and serve with chips. Recipe can be doubled.

Good for kids, these are not real big burgers, but they are not small enough to be called sliders. Some adults might eat two.


Chicken Parmesan Party Sliders


4 boneless, skinless chicken thighs
1/2 c. flour
½ c. cornstarch
¼ c. olive oil
Salt and pepper

¼ c. melted butter
½ tsp. garlic powder
½ c. freshly grated Parmesan cheese
½ c. marinara sauce (your favorite brand)
1 tsp. Italian seasoning
½ cup shredded Italian mix cheese
1 pkg. King’s Hawaiian sweet rolls

To prepare chicken: Lightly pound thighs to a consistent thickness, about 3/8-inch. Mix together the flour and cornstarch. Dredge chicken pieces in flour mixture, season with salt and pepper, and fry until browned, turning once. Cut into pieces about 2 inches square to fit each bun. You’ll need 12 pieces, about 3 per thigh.

Preheat oven to 400 degrees. Cut rolls in half lengthwise, keeping rolls together. Place each half, cut side up on a baking sheet. Stir garlic into melted butter and baste each half. Bake uncovered, 8-10 minutes until lightly golden. Remove buns from oven and set the tops aside.

To build the sliders: Sprinkle Parmesan cheese over the bottom halves and top with chicken pieces. Spoon 1 teaspoon of marinara sauce on each chicken piece and top with Italian seasoning and Italian mix cheese. Cover with the sheet of bun tops and cut to separate sliders. Wrap each individually in foil (lightweight sandwich foil sheets are best). Place on baking sheet and return to oven, reduce temp to 350 degrees and bake for another 15 minutes. Makes 12 sliders.

Variation: Instead of chicken thighs, use shredded meat from a rotisserie chicken.

Pulled Pork Sandwiches

A 4th of July favorite.

PULLED PORK for Sandwiches
(Serves 6)

3 lbs. pork butt or shoulder roast
½ c. finely chopped onion
1 clove garlic, minced
1 rib celery, thinly sliced, or ½ tsp celery seeds
2 T Nadia’s Spicy Paprika (see below)
3 T brown sugar
1 tsp oregano
1 teaspoon dried onion flakes
1 tsp. ground sage
3/4 cup water
Fresh cilantro or flat leaf parsley

Trim excess fat and brown the roast on all sides in a deep, heavy-bottomed pan. Transfer meat to a slow cooker. Deglaze the pan with 1/2 cup water. To the pan, add onion, garlic, and celery and simmer until wilted. Add to the slow-cooker along with spicy paprika, brown sugar, oregano, dried onion and sage.

Cook in slow-cooker on high setting 5-7 hours or until the pork is tender and can be pulled apart with a fork.

We like to make the sandwiches with our favorite crusty buns. I top mine with fresh cilantro, Chuck uses flat leaf parsley. Serve with Coleslaw, potato salad or baked beans.

Poultry, Pork and Fish Seasoning

1 cup Korean red pepper powder (gochugaru)
(a mildly hot, sweet, smoky chili powder product available at specialty food stores, sometimes translated and labeled red pepper powder)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
2 Tablespoon Knorr Chicken Bouillon Powder

Combine all ingredients. Pulse in blender if there are any lumps. Place in a shaker container and store in a cool dry cupboard. Sprinkle generously on poultry, fish, pork, even pasta and vegetables. This seasoning is not spicy hot, it is mild. Some Korean chili powders are hotter than others. Find a brand you like if you want to be consistent with this recipe.

Loose Meat Sandwiches

loose-meatIf you have ever had the Iowa favorite, Maid-Rite loose meat sandwich, this is a close copycat recipe for you: LOOSE MEAT SANDWICHES

2 tablespoons vegetable oil
1 medium onion, chopped (better yet, use 1 teaspoon dried onion flakes)
1 lb. ground beef
1⁄3 cup tomato ketchup
1 T cider vinegar
1 tablespoons brown sugar
1 teaspoon Worcestershire sauce
½ tsp garlic powder
1 teaspoons seasoning salt and a pinch or two of pepper

In a large skillet over medium heat, brown onion and sauté until soft, then add meat, stirring constantly with a fork to crumble.

When meat is brown, add all remaining ingredients and simmer, uncovered, stirring occasionally until most of the liquid cooks out (about 15-20 minutes). Spoon onto hamburger buns.

Slow-Cooker Pulled Pork Sandwiches

pork sandwich in a bun with salad on the side
Slow-Cooker Pulled Pork Sandwiches


3-6 lbs. pork (country ribs with/without bone)
1 can (14 oz.) beef broth (not condensed)
1 onion, coarsely chopped
3 Tablespoons bottled BBQ Sauce (your favorite)
4 pretzel buns

Rinse & dry off pork with a paper towel. Dredge in flour and brown in a large skillet, turning to brown all sides. Add onion, cook for a few minutes and add broth to deglaze pan. Place the pork, broth, and onions in a 6 quart slow cooker. Cover and cook on HIGH for 2-4 hours or on LOW for 6-8 hours.

Remove pork from slow cooker and shred with two forks. Discard fat/bone/gristle and pour off excess broth (reserve for another use).
Return the meat and onions to the slow cooker and add the BBQ sauce of your choice. You want the meat mixture to be juicy and flavored to your liking. In our house, we like a very light barbeque flavor, but if you prefer more, simply pour off a little more of the broth and add more BBQ sauce.

Heat to serving temp and serve on pretzel rolls. The meat is juicy, you need a bun with substance. Plain white bread buns will get soggy too quickly.

Flax Seed Muffin-Top Breakfast Sandwiches

flax muffins made into egg sandwich
Flax Seed Muffin-Top Breakfast Sandwiches


These muffin-tops are my own creation. We love them at our house. Sometimes we simply toast them and eat them plain.

1 cups all-purpose flour,
1 cup ground flax seeds
1 Tablespoon baking powder

½ tsp salt
1 cup whole milk
1/3 cup molasses
1 teaspoon vanilla extract
1 large egg
2 Tablespoons vegetable oil

8 Muffin-Tops
4 slices provolone cheese


1. Preheat oven to 350 degrees F. Grease two muffin-top baking pans, or use two cookie sheets each arranged with 6, 4-inch greased baking rings with the thick rim up.

2. Mix together dry ingredients. In separate bowl, mix wet ingredients. Mix the two together just until moistened. Do not over mix. Divide batter by spoons full between all 12 rings, a scant 1/4 cup in each ring. They will not look full enough, that’s okay. Bake for 15 minutes. (The sides will have pulled away from the rings.) Remove from oven and let cool.

3. To make Muffin-Top Breakfast Sandwiches: Warm muffin-tops in a toaster. Fry eggs, breaking the yolks. Spread half the muffin tops with a very thin coating of mustard and place an egg on top of each. Place a slice of provolone cheese on each of the other muffin tops, add lettuce and put together. Muffin-tops can be made ahead and frozen

Canned Salmon Burgers

a salmon pattie
Canned Salmon Burgers


1 can (14.75 oz.) canned pink salmon
1 egg, lightly beaten
1/2 c. finely chopped onion
2 T. chopped parsley
1/2 c. fine, dry bread crumbs
1 T. lemon juice
1 T. grated lemon peel
1/2 tsp. Rosemary, crushed
salt and pepper to taste
Optional addition: 1/3 cup Swiss cheese, finely diced

Drain salmon and flake with a fork. Bones and skin are completely edible, but you may choose to pick out the large pieces. Mix together all ingredients, shape into 5 patties, and pan fry in olive oil until lightly browned on both sides. Serve on toasted hamburger buns or simply as patties with a vegetable side. I wish I could remember for certain, but I believe I first saw a recipe like this on the back of a can of salmon, or even tuna? I wish I could be sure.