Cheesy Mini Burgers Recipes

MINI CHEESEBURGERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix ground beef, 1/2 cup ketchup, 1/2 cup shredded cheese, egg, and garlic powder in a large bowl. Form mixture into 1 inch balls, and gently press onto prepared baking sheet to form mini-burgers.
• Bake in preheated oven for 20 minutes. Spread remaining ketchup on burgers, and sprinkle with remaining cheese. Return burgers to the oven, and bake until cheese is melted and bubbly, about 5 minutes.

CHEESY CHEESEBURGERS

Steps:

• Divide the beef into 4 equal portions. Press a cube of pepper jack into the center of each and shape the meat around the cheese; form into patties, about 4 inches wide and 3/4 inch thick. Season the patties with salt and pepper.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned on the bottom, about 4 minutes. Flip the patties and top each with a slice of Cheddar; cook 4 to 5 more minutes.
• Meanwhile, toast the hamburger buns and spread with ketchup, mustard and/or mayonnaise. Fill with the burgers and top with lettuce, tomato and/or red onion. Serve with pickles.

MINI PARTY BURGERS

Steps:

• Preheat oven to 400°. Place beef in a small bowl; sprinkle with dressing mix and mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties., In a large nonstick skillet, cook burgers over medium heat 3-4 minutes on each side or until a thermometer reads 160°. Remove from heat., Meanwhile, in a small bowl, whisk egg with water. On a lightly floured surface, unfold puff pastry; roll into a 12-in. square. Cut pastry into four 6-in. squares; cut squares in half to make 8 rectangles. Place a burger on 1 end of each rectangle; top with cheese. Brush edges of pastry with egg mixture. Fold pastry over burger to enclose; press edges with a fork to seal., Transfer to a parchment-lined baking sheet. Brush tops with egg mixture. Bake 15-20 minutes or until golden brown.

SMASHED MEATBALL BURGERS

Steps:

• In a large bowl, mix together the egg, breadcrumbs, milk and Parmesan and set aside.
• Heat the oil in a skillet over medium-high heat and add the onion and a pinch of salt. Cook, stirring, until softened, 5 to 7 minutes. Add the garlic and fennel seeds and cook for another minute. Set aside to cool.
• Add the ground beef and ground pork to a medium bowl, spreading it out, and sprinkle the surface evenly with 1 teaspoon salt, a few turns of black pepper, a good pinch of crushed red pepper, the oregano and the parsley. Add the cooled onion mixture to the meat mixture. Mix with your hands quickly until just combined (don't overmix). Divide into 6 parts and shape into balls. Sprinkle with salt and pepper.
• Heat a large cast-iron skillet or a griddle over medium heat and add a thin layer of oil. Cook the meatballs on one side until a brown crust is formed, 1 to 2 minutes, then flip and cook for 2 minutes; then smash with a big metal spatula. Top each with a slice of cheese and cook until the cheese is melted and the internal temperature is 160 degrees F, about 5 more minutes.
• Toast the rolls or focaccia either in a skillet or the oven, then spread each side with marinara sauce. Top each with a patty and 2 big leaves of basil. Enjoy!

CHEESEBURGERS

Steps:

• Crumble the mince in a large bowl, then tip in the breadcrumbs, cheese, Worcestershire sauce, parsley and eggs with 1 tsp ground pepper and 1-2 tsp salt. Mix with your hands to combine everything thoroughly.
• Shape the mix into 12 burgers. Chill until ready to cook for up to 24 hrs. Or freeze for up to 3 months. Just stack between squares of baking parchment to stop the burgers sticking together, then wrap well. Defrost overnight in the fridge before cooking.
• To cook the burgers, heat grill to high. Grill burgers for 6-8 mins on each side until cooked through. Meanwhile, warm as many buns as you need in a foil-covered tray below the grilling burgers. Let everyone assemble their own, served with their favourite accompaniments.

SLIDERS- MINI BURGERS W/CHEESE

Steps:

• Each burger is 1/4 cup of ground beef. I have those stainless steel measuring cups that come 4 to a pack and are broken down by 1/3, 1/4, 1/2 and 1 cup. Gently measure out 1/4 cup of ground beef and roll into a ball. Don't pack the meat into the cup. Do this for the rest of the meat, you should get 12 "balls.
• Take a sheet of wax paper (12x12) and put 2 meat balls on the lower half of the wax paper. Fold over the wax paper so that the meat balls are between it. Gently press each ball down evenly to make two THIN beef patties. (I gently press down and then take a rolling pin and roll them out nice and thin. The patties will appear to be the size of a regular burger, but trust me, after you cook it, it will decrease in size, and fit on the tiny buns.
• Lift the top layer of the wax paper up and "shape" the patties making sure they're nice and round. Once done, put the top layer back on and put to the side. Take another sheet of wax paper and do the same for the rest of the burgers.
• Take the dinner rolls and cut into thirds. (lay the dinner roll on it's side and cut into 3 even pieces.) Take the middle piece out leaving just the top and bottom of bun. If you want to make double burgers, you will only need 6 of the dinner rolls, not 12.
• Finely chop the onion and put 1/4 of the onion into a bowl with 1 cup of boiling water. Let it steep, this onion water will help "steam" your buns later. Put the rest of the chopped onion in another bowl and put on the side till later.
• Cut the 6 slices of cheese in half and arrange in a single layer on a sheet of wax paper and arrange the pickle chips on a plate. (you are doing all these preparations ahead of time since the burgers are thin they will cook fast and you want everything done and ready for cooking.
• Heat up your frying pan on medium high heat. (When I cook these burgers, I use 2 frying pans at once). Once the pans are hot enough, place the burgers into the pan and cook about 4 minutes. If the burgers appear to be cooking fast, you can flip them sooner.
• Once you flip the burgers, put 1 tsp of onions on each burger immediately. Let the burgers cook for 4 more minutes.
• Take some of the onion water and pour into pan, about 1/4-1/2 cup. This will help steam the burgers and bun. cook 1 minute.
• put a slice of cheese onto each burger. I like "steamed" buns, so after I put the cheese onto the burgers, I put one of those splatter shields over the top of the frying pan with the tops of the buns on it. This also serves as a top and helps melt the cheese.
• While the cheese is melting, arrange the bun bottoms on a plate and put a squeeze of ketchup and one pickle on each bun.
• Once the cheese has melted, place the burger onto the bun and immediately put the top on.
• Repeat until all the burgers are cooked.
• Enjoy!

CHEESY MINI-BURGERS

Steps:

• Heat oven to 400°F.
• Mix meat, 2/3 cup cheese, 1/4 cup ketchup and garlic powder; shape into 12 balls. Place, 4-inches apart, on foil-covered baking sheet sprayed with cooking spray; flatten each into 1/2-inch-thick patty.
• Bake 15 min. or until done (160ºF); drain.
• Spread patties with remaining ketchup. Top with remaining cheese; bake 5 min. or until melted. Serve over rice.

CHEESY MINI BURGERS

Steps:

• For the patties:.
• Combine mince,onion,mustard and sauces in a bowl.
• Take two teaspoonfuls and shape into a ball, and then flatten slightly to form a patty. Repeat with all of the mixture.
• Cut 4 1/2 cm rounds from each slice of bread, 4 out of each slice. Brush with melted butter and bake in a moderate oven for approx 15 minutes, until lightly browned and crisp.
• Spread each round with tomato paste.
• Heat oil in a large fry pan. Cook patties until well browned; drain on kitchen towel.
• Place patties on top of the bread rounds and top with cheese.
• Grill until the cheese has melted.

MOLTEN CHEESE-STUFFED BURGERS

Steps:

• Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.
• Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.
• Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.
• Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don't have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.
• Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.