To turn burgers into spaghetti bolognaise?

[Toyorkshireandbeyond]

Ok, not particularly on par with some of the threads on AIBU? but I need advice of the culinary kind.

I know, I know, I'm a complete and utter attention whore and I have posted here primarily for traffic.

We had a party in the summer for DD's birthday, I overestimated how many burgers I needed. Our freezer has been choc a block full of them so I'm having a mass exodus . . . . But, because I jut cannot stand the thought of eating MORE chuffing burgers, I am wondering if it would be agreeable to chop em up and fry em. A bit like, you know, mince??

Has anyone ever done this??

I read "little sliders" as "little spiders" there, DarthVader, which reduced my enthusiasm for your recipe.

We also do meatballs and a hashfry up.
Left over cooked potatoes, mash, boiled, jacket or roast, it doesnt matter.
Mushrooms, tomato, onion, whatever you like.
Any herbs or spices.
Shove it all in a pan and break up the burgers with a spatula.
Crack some eggs in near the end.

You saved yourself doing meatballs O.P.

I worked as a chef and our terrible new manager made a cock up of insisting we needed to order 1000 burgers because there was an event on in the area. As we had all said we sold about ten. We were told to make them into bolognase , it looked awful with fat floating everywhere bleh.
We didn't serve it and even in desperation I would rather just have pasta without the bolognase.