Spring has arrived, so that means warmer weather, and back to cooking outside. Here is the first of my recipes for those of you who have flat top griddles (i.e. Blackstone).
Ingredients:
About 1 1/2 lbs of ground beef
1 package of 12 count King's Hawaiian Rolls
1 large sweet onion, sliced
1 8 oz. package of sliced mushrooms
6 slices of Swiss cheese
Lone Star Smoke BBQ Rub
Directions:
- Slice the onions into thin rings.
- Wash the mushrooms thoroughly.
- Saute the mushrooms and onions on the flat top on medium to low heat until they are tender. (You can use olive oil, butter, bacon fat, etc.) Set aside to keep warm, either in a foil tray or turn off one side of your flat top and keep them there. (I was also making home fries to go with this meal.)
- While mushrooms and onions are cooking, slice the Hawaiian rolls in half and toast them on the flat top. (But to a better job than I did. Man, my knife skills need work!)
- Do not discard the box the rolls were packaged in!
- Press the ground beef into the cardboard package, so it will be the same size as the rolls.
- Season with the Lone Star Smoke.
- Place the ground beef on the flat top, removing the package, and season the other side with Lone Star Smoke.
- Cook on the flat top over medium heat until a good crust forms on the outside.
- After flipping...carefully...add onions, mushrooms, and swiss cheese.
- If you have a basting cover for your flat top, use this to steam the cheese to help it melt.
- Transfer the meat to the bun and add any other toppings you would like.
- Cut each individual roll into sliders and enjoy!
