Ingredients

The following ingredients have 24 Servings
  • 1-1/2 pounds ground chuck
  • 2 cups finely minced raw onion
  • 2 cups shredded cheddar cheese
  • Dinner style rolls (approximately 2 x 2 inches square)

Instruction

  • Wrap rolls in aluminum foil and warm in the oven, if desired, as directed on the package, but remember that you want them soft, not crisp! Set aside to cool.
  • Preheat oven to 350 degrees F. Spray a 10 x 15-inch jelly roll pan with butter flavor cooking spray.
  • Sprinkle the raw chopped onion evenly all over the baking pan.
  • Grab the meat in big chunks and flatten into thin, large patties, scattering them on top of the onions, close together. Press the patties together.
  • Place a large strip of plastic wrap over the top of the meat and use a rolling pin to roll it out flat and even. The meat will shrink up and be thicker as it cooks, so you want it very, very thin to start off. Remove and discard the plastic wrap.
  • Bake at 350 degrees F for 15 minutes.
  • Remove pan and carefully drain off the fat into a container.
  • Scatter the shredded cheese on top and return to the oven for about 1 minute or so, just until cheese has melted.
  • Cut into equal squares to fit the type of rolls you have. How many you get out of a batch will depend on the size you cut them. See cook's note below.