Souper Burger, my way...

Every so often, I include souper burgers in my menu and I decided I needed to post a recipe/explanation.  While it is true that I often make typos and don't bother to take time to catch them with spellcheck (sorry), I haven't misspelled the name of this recipe...it is indeed S-O-U-P-E-R.  The above picture is an good ole sloppy joe.  We are all familiar, right?  My recipe is nothing like a sloppy joe, other than the sloppiness (which my family totally enjoys) and the texture.  While perusing the internet, I found that souper burgers do exist outside of my little "Mayberry" world and that my mother isn't the creator of this recipe.  This breaks my heart in a way because I thought this was a recipe my mother came up with just for her darling children.  Darn her for misleading me :(  Anyway, my recipe has evolved from my mother's a bit and I truly DID NOT see any like mine online, so I will share.  This recipe is great for a busy night and is a messy, kid-pleaser.  It must be eaten with your hands, and will someway somehow manage to end up on your lap, shirt and table area every time.  This recipe is not terribly unhealthy, but the sodium content is quite high.  Please keep that in mind.

1 lb of hamburger meat, crumbled, browned and drained.
1 can Campbell's French Onion soup
salt and pepper to taste (easy on the salt and the soup is loaded for bare)
cornstarch and water for thickening.
sliced swiss or provolone cheese
mayo
butter
King's Hawaiian rolls

This is so easy, you will feel as though I've left a step out...promise I haven't.  Brown hamburger, pour in can of soup and allow to simmer until slightly reduced.  I add a bit of salt and pepper, then add my slurry for thickening.  This mixture should be quite thick.  You want the consistency of sloppy joe's.  Now, this is where I differ from my mom.  She would plop this mixture on top of a piece of bread and we were blissfully ignorant that things could be better.  I use King's Hawaiian rolls that have been split in half.  I smear them with a bit of butter and toast them before adding the meat.  Add meat and cover with a slice of provolone or swiss cheese.  Usually, I add a bit of mayo as well.  In my family, each person gets two sliders, but I have also served this when I needed smaller portions such a church small groups, parties, etc.  Should easily serve 10-12.