Using a serrated knife (try one of Rada’s bread knives), cut buns into 3ʺ squares, like graham crackers; separate the buns and set aside. Line a 7x11ʺ baking pan with waxed paper.

In a big bowl, mix together the ground beef, egg, onion, Worcestershire sauce, crouton crumbs, garlic powder, seasoned salt, and pepper. Press the mixture firmly into the prepped pan (¼ʺ to ⅜ʺ thick). Flip out onto a cutting board and discard waxed paper. Using a pizza cutter (Rada has a great one!), slice meat into six equal pieces, about 3½ʺ square. Dip the edges of each square in crushed bouillon until lightly coated.

In a big nonstick skillet over medium-high heat, cook the patties a few minutes on each side until browned. Reduce heat to medium-low and cook several minutes more until done. Patties will form the “chocolate” layer.

In a medium microwave-safe bowl, whisk together the cream cheese, sour cream, and hot milk; set aside. In a medium saucepan over high heat, combine the butter and ⅔ cup water. Bring to a boil and stir in the instant potatoes until blended. Transfer potato mixture into the bowl with the cream cheese mixture; whisk together until fluffy. Cover and microwave for 3 minutes, stirring halfway through cooking time.

To assemble “s’mores,” place a hot patty on each bun bottom; top with a scoop of mashed potatoes. Set bun tops on the potatoes and press down evenly to squeeze some potatoes to the edges like melted marshmallows. Lightly sprinkle edges with seasoned salt.