Mini Monster Burgers Recipes

SLIDER-STYLE MINI BURGERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
• Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
• Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
• Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

MINI HAMBURGERS

Steps:

• In a large skillet, saute onion in butter. Transfer to large bowl; add egg and seasonings. Crumble beef over mixture and mix well. Spread over bottom halves of the buns; replace tops. Place on baking sheets; cover with foil. , Bake at 350° for 20 minutes or until meat is no longer pink. If desired, place a cheese square and pickle on each hamburger; replace tops and foil and return to the oven for 5 minutes.

MINI BURGERS

Steps:

• For Paul's burger sauce: In a medium bowl, whisk together all of the sauce ingredients.
• For the burgers: Heat a large cast-iron skillet over medium-high heat until almost smoking. Add about 1 tablespoon of oil and 1 tablespoon of the butter to the skillet. When the butter has melted, working in batches, open the buns and toast them in the skillet until they are golden brown.
• Wipe out the skillet and reheat it over medium-high heat. Season the burger patties with salt and pepper. Working in batches and using more of the oil and butter, place some of the burger patties in the skillet (do not crowd the pan). Cook until the burgers are well seared (about 3 minutes) and flip. Place a slice of cheese on each burger and continue to cook the burgers for 2 minutes longer. Cover the skillet to melt the cheese and steam the burgers. Continue until all the burgers are cooked, adding more oil and butter to the skillet between batches as necessary.
• Spread each side of the buns with about 2 teaspoons of Paul's burger sauce. Season the tomato slices with salt and pepper and place the tomatoes on the bottoms of the buns. Place the cooked burger patties on top of the tomatoes and then top the burgers with shredded lettuce. Secure the tops of the buns on the burgers with frilled toothpicks or small bamboo skewers.

MINI MONSTER BURGERS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line a baking tray with foil and drizzle with a little oil. Arrange the meatballs over the tray, spaced apart, and squash into flat patties using the palm of your hand. Turn the patties over and rub in the oil, then bake for 15 mins.
• Meanwhile, top the base of each roll with a small lettuce leaf. Halve the cheese slices lengthways in a zig-zag to make 'teeth', then cut in half again crosswise so you have eight rows. Cut the cucumber into thin slices on the diagonal to make tongues. Push a cocktail stick into each of the cornichons, lengthways, to make the horns and halfway through the olives to create the effect of eyeballs on stalks.
• Add a burger patty to each of the lettuce-lined buns, followed by a cucumber tongue, cheese teeth and drizzle of ketchup, then sandwich with the tops of the buns. Stick the olive eyes and cornichon horns into the tops of the buns.

THE BEST "MINI BURGERS" YOU WILL EVER TASTE

Steps:

• Mix hamburger, onion powder and salt and pepper to taste. Form into several mini burgers.
• Put burgers on grill or skillet. Add red onion slices around burgers to allow them to cook in the hamburgers juices.
• While burgers cook, mix mayo, dijon mustard, cayenne pepper and salt and pepper to taste.
• Remove burgers and onions when done. Drain grease from skillet. Toast buns in the skillet until they are the desired toastiness.
• Put mayo mix on bottom bun. Put burger on top of mix and top with onion and top bun.
• Enjoy.

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!