∇ FauxRench Onion Burger Sliders ∇
- 1 bag TJ’s Arugula
- 1 container TJ’s Caramelized Onion Dip
- 2 cups crushed TJ’s Ridge Cut Salt & Pepper Potato Chips
- 2 containers TJ’s Buttermilk Biscuits
- 1 bag TJ’s Party Size Mini Meatballs, thawed (If you’re vegetarian, try the falafel instead)
- You will also need 25-30 wooden toothpicks.
Pre-heat oven to 350 degrees. You will be baking meatballs and biscuits in the oven at the same time. Place thawed mini meatballs on cookie sheet and bake in oven according to package directions. While the meatballs are baking, open the containers of biscuits, lay individual biscuits next to one another on a baking tray and lightly press them together while flattening to about 1/2″ thickness. Using a cookie cutter with a 1 1/2″ diameter, (an empty 6 oz. can of TJ’s Tomato Paste does the job well) cut about 25 or 30 biscuit rounds. Remove excess dough and bake according to package directions for 14-16 minutes. Both the meatballs and slider biscuits should be finished at the same time. Take out of oven to slightly cool. While meatballs and biscuits are cooling, place half bag of potato chips into baggie and crush. You don’t want them to be finely crushed; you want tiny chips to be evident in the spread. Spoon caramelized onion dip into a bowl and slowly fold in crushed chips until the chips are coated. You may not use all the chips. Cut each biscuit in half horizontally, forming a hamburger bun. On bottom half of bun place small dollop of onion/chip spread, then a mini meatball, one or two Arugula leaves and top with the other biscuit half. Place toothpick through slider, serve and enjoy!
Recipe Credit: Trader Joe’s Stick It! 2013 HiiP Recipe Contest Featuring Food On A Stick 2nd Place Winner – Patricia Jensen.
Serves: 25 – 30
Cooking Time: 20 Minutes