Best 3 Grilled Mini Burger Kabobs Recipes

**Grilled Mini Burger Kabobs: A Delightful Twist on the Classic Burger**

Elevate your grilling experience with our tantalizing Grilled Mini Burger Kabobs! These bite-sized delights combine the irresistible flavors of juicy ground beef, melted cheese, and an array of toppings, all perfectly skewered for easy cooking and eating. In this article, we'll guide you through two delectable recipes: the Classic Mini Burger Kabobs and the BBQ Bacon Ranch Mini Burger Kabobs. Whether you prefer a timeless taste or a smoky, tangy twist, these kabobs will satisfy your cravings and impress your guests. So, gather your ingredients, fire up the grill, and get ready to savor these delectable morsels that are perfect for any occasion!

**Classic Mini Burger Kabobs:**
These kabobs embody the essence of a classic burger, featuring succulent ground beef patties, melted cheddar cheese, and crisp lettuce. Topped with a tangy ketchup-mustard sauce, they deliver a nostalgic flavor that will transport you back to your childhood cookouts.

**BBQ Bacon Ranch Mini Burger Kabobs:**
Indulge in a smoky, savory twist with our BBQ Bacon Ranch Mini Burger Kabobs. These kabobs elevate the classic burger experience with the addition of crispy bacon, a tangy BBQ sauce, and a creamy ranch dressing. Prepare to tantalize your taste buds with every bite!

Here are our top 3 tried and tested recipes!

GRILLED GROUND MEAT KABOBS

Grilled Ground Meat Kabobs image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 pounds ground lamb or turkey
1/2 cup plain Greek yogurt, plus more for serving
1/4 cup fresh cilantro leaves, finely chopped
1/4 cup fresh mint leaves, finely chopped
2 tablespoons fresh thyme leaves, finely chopped
1/4 teaspoon ground cinnamon
2 to 3 cloves garlic, finely chopped
1 egg, lightly beaten
1 lemon
1 Fresno chile pepper, seeded and finely chopped
1 large shallot, minced
Kosher salt and freshly ground pepper
Vegetable oil, for brushing
Cooking spray
Grilled naan bread, for serving
Melted butter, for brushing
Chutney, for serving

Steps:

Combine the ground lamb, yogurt, herbs, cinnamon, garlic, egg, the finely grated zest of the lemon, chile pepper, shallot, some salt and lots of pepper in a large bowl. Form one-quarter of the meat mixture around each of 4 metal skewers (if you don't have skewers, you can form it into patties). Brush with vegetable oil.
Heat a grill pan or griddle over medium-high heat until very hot, then spray with cooking spray. Add the kabobs and cook, gently turning occasionally, until cooked through, 10 to 12 minutes.
Brush the naan with melted butter. Cut the lemon into wedges. Serve the kabobs with the naan, lemon wedges, chutney and yogurt.

GRILLED CHEESEBURGER KEBABS

Grilled Cheeseburger Kebabs image

Here's a new way to eat a cheeseburger, in the form of these super-fun and shareable kebabs.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Vegetable oil, for oiling the grill grates and drizzling
Nonstick cooking spray
1 pound ground beef, preferably 80-percent lean
2 teaspoons Worcestershire sauce
3 tablespoons ketchup, plus more for serving
Kosher salt and freshly ground black pepper
4 slices American cheese
4 slices white sandwich bread
4 small cubes iceberg lettuce (about 1 1/2 inches each), from 1 head
8 cherry tomatoes
12 slices dill pickle
Mustard, for serving

Steps:

Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
Spray a plate with cooking spray. Combine the ground beef, Worcestershire sauce, 1 tablespoon ketchup, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Gently mix together, being careful not to overwork and toughen the meat. Divide the meat into 8 evenly sized balls. Thread the balls onto two 12-inch flat metal skewers, 4 balls per skewer; be sure to leave a little space between each ball. Place the skewers on the plate, and spray them with cooking spray. Keep refrigerated until ready to grill.
Place the 2 skewers on the grill and cover. Cook, flipping the skewers halfway through, until just cooked through, about 12 minutes. Remove from the grill and let cool slightly. Increase the heat of the grill to medium-high. Brush the meatballs all over with the remaining 2 tablespoons ketchup and cook until glazed.
Meanwhile, make 2 sandwiches consisting of 2 slices of American cheese between 2 slices of bread. Cut off the crusts, then cut each sandwich into 4 equal-sized squares.
Drizzle the iceberg lettuce with some oil and sprinkle with salt and pepper.
Build 4 skewers, each composed of: a cherry tomato, cheese sandwich square, meatball, a second cheese sandwich square, a second meatball, lettuce, 3 pickle slices, and a second cherry tomato.
Lay out a piece of aluminum foil large enough to hold the 4 skewers. Spray the foil with cooking spray and place on the grill. Arrange the skewers on the foil. Cover and cook 2 minutes, then carefully flip the skewers. Cover the grill again to melt and brown the other side of the skewers, about 1 more minute. Serve the skewers with ketchup and mustard.

KABOBS

Kabobs image

Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.

Provided by Sue

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h40m

Yield 10

Number Of Ingredients 10

Ingredients

½ cup teriyaki sauce
½ cup honey
½ teaspoon garlic powder
½ pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 ½ cups whole fresh mushrooms
1 pound beef sirloin, cut into 1 inch cubes
1 ½ pounds skinless, boneless chicken breast halves - cut into cubes
skewers

Steps:

In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
Preheat grill for medium-high heat.
Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g

Tips:

For perfectly juicy mini burgers, use a meat blend with a high fat content, such as 80/20 ground beef.
To prevent the burgers from falling apart on the skewers, chill them for at least 30 minutes before grilling.
To ensure even cooking, make sure the burgers are all the same size and thickness.
Baste the burgers with your favorite BBQ sauce or marinade during grilling to add flavor and prevent them from drying out.
For a fun and easy appetizer, serve the mini burger kabobs with your favorite dipping sauce, such as ketchup, mustard, or ranch dressing.

Conclusion:

Grilled mini burger kabobs are a delicious and easy-to-make appetizer or main course that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create a dish that is sure to please everyone. So fire up your grill and get ready to enjoy these tasty morsels!