Slider or small hamburger . Size of White Castle or Crystal. I adapted this from a tailgate recipe posted by C&C tailgate party in Dallas Texas. I think it works better as a slider but the original recipe is good.
Cut wax paper to fit a medium cookie sheet and spread hamburger mixture across pan with hand.
Roll evenly to fit pan – I use an old glass pickle jar I have saved for such purposes.
Important key is to cut mixture with a pizza cutter. 2 cuts long, 3 cuts wide makes 12 patties.
Place in freezer. If cooking immediately remove after ½ hour. For future use wait 2 hours, snap patties apart and store. I thaw in the fridge before use. Never let hamburger patties get warm before cooking.
These cook as well in a skillet as on a grill. About 5 minutes on each side. They are thin and shrink.
They make a lot of smaller hamburger buns for sliders now. If you can’t find them, larger dinner rolls work. Topping can vary just don’t over power the burger. I love cheese and a havarti or Muenster works well. I always provide grilled onions, sweet peppers & jalapeño. Mayo, a mild mustard and lettuce is a must.