Dinner Roll Cheeseburgers

  

This is Memorial Day weekend, so I decided to make hamburger buns out of frozen dinner rolls, and make quarter-pound cheeseburgers with them. 

Kyle and I took these on a picnic  to the park! 

Ingredients: 

• 6 frozen dinner rolls (like Rhodes Bake N Serv).
• 2 quarter pound hamburger patties (I buy a square pound of Marketside Organic Grass Fed Beef from Walmart, and cut the square into 4ths).
• 2 slices Velveeta cheese.
• 3 tsp EVOO. (I know 3 teaspoons equals a tablespoon, but you actually need 3 separate teaspoons mkay?)
• 2 tsp Everything Bagel Seasoning.
• Salt and ground black pepper to taste.

Garnish each burger with the following ingredients:

• 1-2 fresh onion rings per burger.
• 1 tsp Heinz Dill Relish. 
• 1 tsp tomato paste. 
• 1 tsp mayo or ranch dressing.
• 1 tsp yellow mustard.

Directions:

1. Put 6 dinner rolls on a plate and cover with a medium glass bowl, and sit in a window to thaw; about 1 hours.
2. After 1 hour, combine 3 of the rolls together with your hands, and knead it until de-gassed. It should be one large roll now. 
3. Repeat with other 3 rolls. Add these 2 bigger rolls to a baking sheet lined with nonstick aluminum foil. 
4. Pour 1 tsp EVOO into your hands, and pick up each bun, and coat it with the oil. 
5. Lay the buns far enough away from each other on the foil that they won't touch each other as they rise. 
6. Sprinkle the tops of each bun with Everything Bagel Seasoning generously.
7. Cover each bun with bowls again, and leave them out to rise until doubled in size (about2 more hours).
8. When it's time to bake your bun boys, preheat the oven to 400 degrees Fahrenheit. 
9. Cut an onion into 1/4 inch rings, and soak them in tap water. Set aside. 
10. Heat a large skillet (like the Always Pan) over medium heat. 
11. Heat another pan (like a 6-quart ceramic-coated cast-iron Dutch oven) over medium heat. 
12. Pour a tsp of EVOO into each pan, and spread around with a spatula. 
13. Open 1 pound package of raw hamburger, and cut it into 4ths. This is easier to do with square packages.
14. Roll each 4th into a ball, and lay on a cutting board, and flatten it into a patty with your hands flipping as necessary). 
15. Repeat with second burger. 
16. Add each patty to it's own pan and fry until it's your desired doneness (note: this makes a lot of smoke, so I have to turn on the over-oven vent, and open my front and back doors). 
17. I cook the first side until a pool of blood collects on the top of the patty. Then I flip it. 
18. Cook the second side for 1-2 more minutes, then flip one more time and cook for 10 seconds. 
19. Turn off the burners and transfer patties to a plate. 
20. Remove bowls from buns and bake for 12 minutes whenever the oven gets up to temperature.
21. Add a cup of water to each pan and top them with lids. This is to stop the smoke and protect your pans.
22. Sprinkle each burger patty with salt and pepper on both sides.
23. Top each patty with 1 slice of Velveeta cheese, and top with a second plate (upside down) to hold in the heat and melt the cheese.
24. Once the buns are done, remove them from the oven and cut them part of the way through (like a pocket). This will keep your toppings from falling through the bottom when you eat it.  
25. Smear the bottom of each burger with all wet garnishes. 
26. Top with cheese-covered burger patty. 
27. Top each patty with 1-2 onion rings.
28. Wrap each burger with foil and take on a picnic with your favorite cold beverage (like Limoncello La Croix).

Serves 2.