400 calories; $1.65 / serving
Guys, I need to calm down. Just– just…. woooooo zaaaaaah….. I learned about this new “thing” called Mississippi Pot Roast; an amazingly simple slow cooker pot roast recipe that has gone viral. But here’s the thing: I’m an innovator. So I had to take it to the next level and make a FREAKING BURGER OUT OF IT!!!
- 2-3 lbs Ground Beef
- Pepperoncini slices, chopped
- Packet of Powdered Ranch Mix
- Packet of Powdered Au Jus Mix
- Stick of Butter
- Swiss Cheese, sliced
- Burger Buns
Combine the ranch mix, au jus powder, beef, butter, and a few splashes of juice from the pepperoncinis jar. Separate into 8-12 large meatballs. Heat a large frying pan on med-hi heat. Place the buns face down in the pan to lightly toast, then remove. Next, throw the meatballs in the hot pan (four at a time), then smash down flat using a spatula. When the patties are about half cooked and crispy on the bottom, flip and add a slice of cheese.
Place the cooked burgers on the toasted buns. Throw a large handful of pepperoncinis into the pan drippings and fry a few minutes. Top the burgers with the fried pepperoncinis.