Yumm. This weekend we cooked up some Mushroom and Swiss Sliders with Spicy Fry Sauce and they were delicious!

We used Provolone cheese instead of Swiss because we already had tons of cheese in the fridge (there was a cheese sale!). Plus, after last weeks “gold covered” pine nuts, I figured it wasn’t such a bad thing to save a little cash. But, everything else was done according to the recipe and they came out great.

I think the only thing that I would change is the amount of ketchup that you add to the spicy sauce. It was a little too mayo-ee for me, but Vince liked it the way that it was. However, I do believe that my taste (or need) for ketchup is a little unnatural. So, maybe I’ll just make my own little side dish of sauce for myself next time. :o)

We also think, that with some extra special care, we could have cooked them on the grill with no problem. Pan frying them up on the stove was messy, greasy and our house still smells like burgers. Plus, I could only cook 4 at a time, which took longer than prepping all of the ingredients alone.

And last, but not least, we skipped the toasting of the buns. I think this would have added flavor, so I’m going to give it a go next time.

Side dishes: In the recipe, she talks about having fried onion rings as a side, but we cooked up some baked french fries and grilled corn on the cob. YUM.

Next time: more ketchup for spicy sauce; cook ‘em on the grill; toast the buns

Learned cooking tip: Use your thumb to create an indention in the middle of the hamburger patty. This prevents them from becoming too round (like little footballs) when you cook them up. It really works!!

(click an image below to view larger)

P.S. – Evin, using his imagination, ate lots of tadpoles (mushrooms & onions), shark teeth (fries) and pipe fish (fries).