In a bowl add your peanut butter and milk and whisk until smooth

In a larger bowl, add your beef, your dried onion, your Lipton soup mix, salt and pepper, a tiny splash of pickle juice, about ½ tablespoon, then and your peanut butter milk mixture.

Mix the meat well, but do not overmix. Just make sure everything is combines.

Heat your oven to 375 degrees, cover a cookie sheet that had edges, with foil, spread half your onions on the bottom of the cookie sheet.

Divide your meat into two portions, then place that on top of the onions and flatten it out into a rectangle shap as even and flat as you can. You want to make sure the meat is flattened to the shape of 6 of the dinners rolls because you are going to place the sheet of meat on top of the buns before cutting. You also want to make sure to flatten the meat so that it is slughtly larger than the size of 6 attached buns because it will shrink when baking. (picture of this in post)

After you flatten the meat, top the two sheets of the meat with the rest of the finely minced onions.

Cover with foil and bake for 15 minutes. Then uncover and bake for 10 more minutes.

Take out of oven, reduce oven to 325 degrees, cover with the cheese then some pickle slices and just the top lids of the buns and bake until the cheese is melted. About 5 minutes.

Remove from oven and place the meat and lids of buns on the base of the buns. Then cut into single sliders.

These are great with spicy brown mustard.