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Makes 6

  • 6 THIN whole wheat sandwich buns
  • 1 lb. lean ground beef
  • 1 egg
  • 1 T. dried minced onion
  • 1 T. Worcestershire sauce
  • ¼ C. finely crushed cheese-garlic croutons
  • ½ tsp. garlic powder
  • ¼ tsp. seasoned salt plus more for sprinkling
  • Pepper to taste
  • tsp. beef bouillon granules finely crushed
  • 3 oz. cream cheese softened
  • C. sour cream
  • C. milk heated
  • 2 T. butter softened
  • 1 C. instant mashed potato flakes


  • 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.