Best 20 Mini Burgers Recipes

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**Mini Burgers: A Delightful Culinary Experience**

Mini burgers, also known as sliders, are a delightful culinary creation that offers a unique and flavorful experience. These bite-sized burgers are perfect for parties, gatherings, and as a fun twist on classic hamburgers. With a variety of recipes to choose from, mini burgers can be tailored to suit different tastes and preferences. From classic beef burgers to creative vegetarian and fish options, there's a mini burger recipe for every occasion. The article presents a collection of these delicious recipes, guiding you through the steps to create mouthwatering mini burgers that will impress your guests. Whether you prefer a traditional approach or want to explore new flavor combinations, these recipes provide all the inspiration and guidance you need to create a memorable mini burger experience.

Here are our top 20 tried and tested recipes!

SLIDER-STYLE MINI BURGERS



Slider-Style Mini Burgers image

These remind me of my favorite fast food restaurant's little burgers! Perfect appetizer to bring to a party!

Provided by Minnesota_Girl

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 50m

Yield 24

Number Of Ingredients 6

2 pounds ground beef
1 (1.25 ounce) envelope onion soup mix
½ cup mayonnaise
2 cups shredded Cheddar cheese
24 dinner rolls, split
½ cup sliced pickles

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.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 16.1 g, Cholesterol 36.4 mg, Fat 13.2 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 4.7 g, Sodium 428.1 mg, Sugar 1.8 g

MINI BURGERS



Mini Burgers image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

1/2 cup ketchup
1/4 cup yellow mustard
1 cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon Cajun seasoning
4 tablespoons grapeseed oil
4 tablespoons unsalted butter
12 slider buns
Twelve 3-ounce burger patties
Salt and pepper to taste
Salt and pepper to taste
12 slices American cheese
24 slices Roma tomato
3 cups shredded romaine lettuce

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 MAN BURGERS



Mini Man Burgers image

Provided by Alton Brown

Time 15m

Yield 8 burgers

Number Of Ingredients 7

1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 pound ground chuck
8 (3-inch) buns or rolls, split in half
2 to 3 tablespoons mayonnaise

Steps:

  • Preheat the oven to 250 degrees F. Preheat a griddle to 350 degrees F.
  • Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.
  • Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares.
  • Wrap the buns in foil and place in the oven for 5 to 10 minutes. Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side.
  • Remove the buns from the oven. Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired. Serve immediately.

MINI CRESCENT ROLL BURGERS



Mini Crescent Roll Burgers image

Something different! These are great as appetizers or snacks! I make these for a meal! Kids love them!

Provided by naylor1234

Categories     Appetizers and Snacks     Wraps and Rolls

Time 35m

Yield 4

Number Of Ingredients 4

½ pound ground beef
1 cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
1 (8 ounce) package refrigerated crescent rolls

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat; cook and stir ground beef until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in Cheddar cheese and onion soup mix.
  • Divide crescent roll dough into triangles along perforated edges. Place 1 tablespoonful beef mixture onto each triangle; roll dough over meat and transfer crescent rolls to a baking sheet.
  • Bake in preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 454.7 calories, Carbohydrate 26.7 g, Cholesterol 65 mg, Fat 28.3 g, Fiber 0.4 g, Protein 21 g, SaturatedFat 11.7 g, Sodium 1266.5 mg, Sugar 4.5 g

THE BEST "MINI BURGERS" YOU WILL EVER TASTE



The Best

These mini burgers are so good! The recipe comes from the Neely's. Everyone I have made these for starts craving them and wants more and more. Try these as the recipe is written for the best results and then change it up if desired. I have to tell you, I don't like mustard and I love cheese. This uses dijon mustard and does not have cheese. I even tried them with the cheese and didn't like them as well. Hope you enjoy!

Provided by quick meal

Categories     Lunch/Snacks

Time 20m

Yield 12 burgers, 4 serving(s)

Number Of Ingredients 8

3 tablespoons mayonnaise
1 tbsp.dijon mustard
1/2 tablespoon cayenne pepper
salt and pepper
1 lb hamburger
1 teaspoon onion powder
1 large red onion, sliced
12 party size hamburger buns

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.

MINI PARTY BURGERS



Mini Party Burgers image

We love finger foods in the South. For parties, I make mini burgers in advance and then wrap them in pastry, bake them and serve them with assorted sauces. -Monica Flatford, Knoxville, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings.

Number Of Ingredients 6

1/2 pound ground beef
1 envelope ranch salad dressing mix
1 large egg
1 teaspoon water
1 sheet frozen puff pastry, thawed
4 slices Havarti cheese (about 4 ounces), quartered

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.

Nutrition Facts : Calories 271 calories, Fat 16 g fat (6 g saturated fat), Cholesterol 54 mg cholesterol, Sodium 488 mg sodium, Carbohydrate 20 g carbohydrate (0 sugars, Fiber 2 g fiber), Protein 11 g protein.

MINI LAMB BURGERS



Mini Lamb Burgers image

My husband loves this recipe for mini lamb burgers. They're great for a light dinner or a hearty appetizer. Ground lamb makes really flavorful sliders, but you can use ground beef if you prefer. -Evelyn Rothwell, Los Angeles, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 sliders.

Number Of Ingredients 13

1/2 cup mayonnaise
1 tablespoon maple syrup
1-1/2 teaspoons prepared mustard
1/2 cup crumbled Gorgonzola cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground lamb
1 medium onion, halved and sliced
2 tablespoons olive oil, divided
2 teaspoons butter, divided
2 tablespoons balsamic vinegar
8 Hawaiian sweet rolls, halved
Fresh arugula, optional

Steps:

  • In a small bowl, combine the mayonnaise, maple syrup and mustard; set aside. In a large bowl, combine the cheese, salt and pepper. Crumble lamb over mixture and mix well. Shape into eight patties., In a large skillet, saute onion in 1 tablespoon oil and 1 teaspoon butter until tender. Add vinegar; cook 1 minute longer. Remove from the pan and keep warm., In the same skillet, cook patties in remaining oil and butter over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160° and juices run clear., Spread mayonnaise mixture over roll bottoms; top each with a burger and onion mixture and if desired, arugula. Replace roll tops.

Nutrition Facts : Calories 400 calories, Fat 27g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 564mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.

MINI CRESCENT BURGERS



Mini Crescent Burgers image

A friend first brought these snacks to a Sunday school party. The original recipe called for pork sausage, but I substituted ground beef with taste-tempting results. -Pam Buhr, Mexico, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 dozen.

Number Of Ingredients 4

1 pound ground beef
1 cup shredded cheddar cheese
1 envelope onion soup mix
3 tubes (8 ounces each) refrigerated crescent rolls

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking up beef into crumbles; drain. Stir in cheese and soup mix; set aside. Separate crescent dough into triangles; cut each triangle in half lengthwise, forming 2 triangles. Place 1 tablespoon of the beef mixture along the wide end of each triangle. Roll up; place pointed side down 2 in. apart on ungreased baking sheets. Bake at 375° for 15 minutes or until golden brown.

Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 178mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

MINI TURKEY BURGERS



Mini Turkey Burgers image

Mini turkey burgers are a fun and easy way to satisfy appetites of all ages.Make our delicious Sweet Potato Fries to go with them!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Number Of Ingredients 8

2 slices white sandwich bread (about 1 ounce each)
1 pound (93 percent lean) ground turkey
2 ounces cheddar cheese, coarsely grated (about 1/2 cup)
1/2 small onion, coarsely grated
Coarse salt and freshly ground pepper
1 teaspoon olive oil
12 party-size rolls
Lettuce, sliced tomatoes, ketchup, and mustard, for serving (optional)

Steps:

  • In a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add turkey, cheese, and onion. Season with salt and pepper, and mix gently just until combined. Form twelve 2-inch patties (about 3 tablespoons each).
  • In a large nonstick skillet, heat oil over medium heat. Cook patties until browned and cooked through, about 5 minutes per side. Serve on rolls with lettuce, tomatoes, ketchup, and mustard, if desired.

Nutrition Facts : Calories 383 g, Fat 15 g, Fiber 3 g, Protein 33 g

MINI MOROCCAN LAMB BURGERS ON BRIOCHE ROUNDS WITH LEMON YOGURT SAUCE



Mini Moroccan Lamb Burgers on Brioche Rounds with Lemon Yogurt Sauce image

Provided by Dave Lieberman

Time 21m

Yield about 6 servings

Number Of Ingredients 13

1 pint plain Greek-style yogurt, preferably full-fat
1/2 lemon, zested and juiced
Kosher salt
1 loaf brioche bread
2 pounds ground lamb (preferably shoulder meat)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon salt
About 20 grinds fresh black pepper
2 cloves garlic, pressed
1 small head red leaf lettuce, washed, dried, trimmed and torn into small pieces
4 ripe plum tomatoes, cut into 1/4-inch thick rounds

Steps:

  • Make the sauce:
  • In a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
  • Cut the brioche into about 1/3 to 1/2-inch thick slices and then use a small glass to cut out as many circles as possible, about 3 inches in diameter, from each slice. Place the bread "buns" in an airtight container until ready to use so that they stay moist and soft.
  • Make the burgers:
  • Preheat the grill.
  • Combine all ingredients in a mixing bowl and work together until they are fully incorporated. Using a small ice cream scoop, scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2-inch thick and just a couple inches in diameter.
  • Once the grill is hot, place them on the grill and cook, about 2 to 3 minutes per side or until fully cooked through; cook time varies based on how hot your grill is.
  • Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce and serve.

MINI BURGERS WITH THE WORKS



Mini Burgers with the Works image

I started preparing these mini burgers several years ago as a creative way to use up bread crusts accumulating in my freezer. They're delicious. -Linda Lane, Bennington, Vermont

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 30m

Yield 1 dozen.

Number Of Ingredients 7

1/4 pound ground beef
3 slices American cheese
4 slices white bread (heels of loaves recommended)
2 tablespoons prepared Thousand Island salad dressing
2 pearl onions, thinly sliced
4 baby dill pickles, thinly sliced
3 cherry tomatoes, thinly sliced

Steps:

  • Shape beef into twelve 1-in. patties. Place on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 1 minute until meat is no longer pink. Cut each slice of cheese into fourths; set aside., Using a 1-in. round cookie cutter, cut out 6 circles from each slice of bread. Spread half the bread circles with dressing. Layer with burgers, cheese, onions, pickles and tomatoes. Top with remaining bread circles; secure with toothpicks.

Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 153mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

MINI LAMB BURGERS WITH CUCUMBER YOGURT SAUCE



Mini Lamb Burgers with Cucumber Yogurt Sauce image

Provided by Ted Allen

Categories     main-dish

Time 55m

Yield 8 burgers

Number Of Ingredients 19

1 1/2 pounds ground lamb
1 teaspoon minced garlic
1/2 tablespoon nonpareil capers
1 tablespoon chopped flat leaf parsley
1 teaspoon grated lemon zest
2 teaspoons mustard
1 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
8 mini buns
2 Roma tomatoes, sliced
Cucumber Yogurt Sauce, recipe follows
1 English cucumber
1/2 tablespoon kosher salt
2 cups yogurt, preferably thick, Greek yogurt
2 sprigs fresh dill, chopped
1 1/2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
Extra-virgin olive oil

Steps:

  • Heat a double-burner grill pan over medium-high heat.
  • In a large mixing bowl, combine ground lamb, garlic, capers, parsley, zest, mustard, salt and pepper. Form mixture into 2 similar sized mounds in the bowl. Divide mixture in half, then half again. Form gently into 8 small patties.
  • Oil the grill pan with oiled paper towel held in tongs. Brown the burgers on the hot side of the grill for about 2 minutes on each side.
  • Turn heat down to medium and cook another 2 minutes for medium-rare, 3 to 4 minutes for medium.
  • Slice 8 mini buns in half and toast on grill or in broiler for about 30 to 60 seconds. Place on serving platter.
  • Top the bottom each bun with burger, slice of Roma tomato, and a spoonful of sauce. Cover with the bun top and serve.
  • Peel the cucumber and cut it in half lengthwise. Use a spoon to scoop out the seeds from both halves. Grate the cucumber on the wide holes of a grater, put it in a colander in a large bowl or sink and sprinkle with 1/2 tablespoon of kosher salt. Let drain for about 20 minutes. Press the cucumber with your hands to get rid of some of the moisture and place in a medium mixing bowl. Add The yogurt, dill, mint, cumin and pepper. Stir together and spoon into a serving bowl. Drizzle with olive oil.

ALL-AMERICAN MINI BURGERS AND SPECIAL SAUCE



All-American Mini Burgers and Special Sauce image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 16m

Yield 10 mini burgers

Number Of Ingredients 18

1 1/4 pounds ground sirloin
2 tablespoons dill pickle relish
2 tablespoons steak sauce
1 tablespoon grill seasoning
1 teaspoon sweet paprika
10 soft dinner rolls, split
2 cups chopped iceberg lettuce
1 small yellow skinned onion, finely chopped
1/2 cup ranch dressing
1/2 cup ketchup
1 teaspoon coarsely ground black pepper
Sliced Cheeses: Cheddar, pepper jack, Swiss
Pepperoni
Sliced tomatoes
Yellow Mustard
Mayonnaise
Blue Cheese Dressing
Sweet Red Pepper Relish

Steps:

  • Preheat grill pan or outdoor grill to high. Mix meat and next 4 ingredients. Divide meat into half and score each half into 5 pieces. Roll the meat into balls then squish it into small, thin patties, 3 inches across. You will yield 10 patties. To make a double batch or more, meat can be made into patties ahead and placed on cookie sheets to store 24 hours. These patties can also be baked on cookie sheets in preheated 400 degree F oven for 10 to 12 minutes. But, on a hot indoor or outdoor grill, these small burgers will take just 2 or 3 minutes on each side for medium doneness. Serve on dinner rolls with chopped lettuce, chopped onion and Special Sauce.
  • To make sauce, combine ranch dressing with ketchup and black pepper.

MINI BURGERS WITH CARAMELIZED ONIONS



Mini Burgers with Caramelized Onions image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h

Yield Makes 8 mini burgers

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
3 medium onions, thinly sliced
1/4 cup red wine
4 sprigs thyme
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small onion, preferably Vidalia, finely chopped
1 pound ground beef
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
1.5 oz. Comte cheese, thinly sliced, cut into 1 1/2-inch squares
3 red tomatoes, such as Campari, sliced 1/4-inch thick
8 three-inch mini brioche buns, split in half

Steps:

  • Make the onions: Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 8 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until nicely browned and caramelized, about 30 minutes more.
  • Add wine, thyme, and 1/4 cup water. Raise heat to medium-high and cook, stirring occasionally, until the liquid has evaporated, about 3 minutes. Season with salt and pepper.
  • Make the burgers: heat oil in a small skillet over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 2 minutes. Remove from heat and let cool completely.
  • Heat a grill to medium-high. Combine beef, parsley, and onion in a bowl. Season with salt and pepper. Form into 8 one-inch-thick patties. Grill 4 to 5 minutes per side for medium-rare. Top with a square of cheese after flipping burger if desired. Assemble with caramelized onions and skewers.

MINI-VENISON BURGERS



Mini-Venison Burgers image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 28m

Yield 8 servings of 2 mini-burgers each

Number Of Ingredients 7

1/2 pound ground venison
1/2 pound ground pork
Salt and freshly ground black pepper
1 cup chopped white mushrooms (about 3 ounces of mushrooms)
1 cup chopped apples (about 2 apples)
2 ounces blue cheese (or your choice of cheese)
16 mini-potato rolls (the dinner-roll size)

Steps:

  • Heat grill. Mix venison, pork, salt, pepper, mushrooms and apples, and form into 16 small patties. Grill to medium doneness and crumble blue cheese on top. Serve on potato rolls.

Nutrition Facts : Calories 354 calorie, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 670 milligrams, Carbohydrate 43 grams, Fiber 2.5 grams, Protein 20 grams, Sugar 6 grams

CRANBERRY-BEEF MINI BURGERS



Cranberry-Beef Mini Burgers image

Cranberry tapenade brings a deep red color and sweet-sour zing to these fun little bacon cheeseburgers. Serve them for parties or any time you want to treat your family. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 40m

Yield 16 appetizers.

Number Of Ingredients 18

CRANBERRY TAPENADE:
2/3 cup dried cranberries
1/4 cup pitted Greek olives, chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
BURGERS:
2 pounds ground beef
1 teaspoon salt
1 teaspoon pepper
4 slices provolone cheese, quartered
3/4 cup mayonnaise
16 dinner rolls, split and toasted
2 cups fresh arugula
3 plum tomatoes, cut into 16 slices
8 bacon strips, halved and cooked

Steps:

  • In a food processor, place first 6 ingredients; pulse until cranberries are finely chopped. Transfer to a small bowl; stir in thyme. In a large bowl, combine the beef, salt and pepper. Shape into 16 patties, about 1/2 inch thick., In a large nonstick skillet, cook patties in batches over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and juices run clear, topping with cheese during last minute of cooking., Spread mayonnaise over cut sides of rolls. Layer bottoms with arugula, tomatoes, burgers, bacon and cranberry tapenade; replace tops.

Nutrition Facts : Calories 360 calories, Fat 21g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 586mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 17g protein.

MINI MEMPHIS BURGERS



Mini Memphis Burgers image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 25m

Yield 12 to 15 mini burgers

Number Of Ingredients 11

1 medium red onion, sliced
1 pound lean ground beef
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 to 15 small potato rolls, split in 1/2
Mustard sauce, recipe follows
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper

Steps:

  • Preheat a flat top grill pan to high heat.
  • Add sliced onion to grill pan and cook until tender, about 10 minutes.
  • In a medium bowl, mix ground beef, onion powder, salt and freshly ground pepper. Make burgers equal in size, about 2-inches across.
  • Cook burgers on the flat top for 3 to 4 minutes on each side. Serve on split rolls with grilled onions and mustard sauce.
  • Mix all ingredients in a mixing bowl.

MINI SLIDERS BURGERS AND SPECIAL SAUCE



Mini Sliders Burgers and Special Sauce image

The flavor combo in this recipe is just plain yummy! I may cut down on the cooking time a tad the next time I make these, but that is totally in the eye of the cook.

Provided by Brenda-Lee Barajas

Categories     Burgers

Time 25m

Number Of Ingredients 12

2 lb ground sirloin
3 Tbsp dill pickle relish
3 Tbsp steak sauce or worcestershire sauce
1 1/2 Tbsp grill seasoning [ i use the mesquite grill mates mccormick) i use it for every thing..
1 tsp sweet paprika
1 small onion, finely chopped
1/2 c ranch dressing
1/2 c ketchup
1 tsp ground black pepp
2 c chopped iceberg lettuce (you can buy bags all ready chopped.. shredded..i use this
1 pkg king's hawaiian sweet rolls
american cheese if wanted

Steps:

  • 1. Mix meat and next 4 ingredients by hands. Then i use my cookie scoop and HEAPING scoops and roll them in a ball and put them on a large cookie sheet. Use parchment paper so they do not stick to pan. Then put another paperon top.. u can use wax paper all so.. Put on top of round balls. Then put another cookie sheet on top to flatten hamburger balls. Push down and flatten them..
  • 2. Cook them inside or grill OR These patties can also be baked on cookie sheets in preheated 400 degree F oven for 10 to 12 minutes. But, on a hot indoor or outdoor grill, these small burgers will take just 2 or 3 minutes on each side for medium doneness.
  • 3. To make sauce, combine ranch dressing with ketchup and black pepper,,, and use Kings Hawaiian Sweet Rolls.... these are so good and have a hint of sweetness..yumo
  • 4. I all so added american chees while cooking...serve on dinner rolls with chopped lettuce, chopped onion and Special Sauce.

MINI DOMINICAN CHIMICHURRI BURGERS



Mini Dominican Chimichurri Burgers image

I love the simplicity of this dish and the wonderful combo of flavors: tasty burgers, melting Queso Blanco cheese, avocado, tomato, wilted slaw and flavored mayo! It's a Dominican twist on chimichurri mixed into mini burgers as shared by Deidre Pujols, wife of St. Louis Cardinal slugger Albert Pujols, with our local Dierbergs supermarket. This recipe is packed with lively, not too spicy flavors typical of Dominican food. I've posted it exactly as it was published, but you could add a finely shredded carrot to the slaw, minced garlic to the burger mix and mustard to the mayo. I think these would be great with fresh slaw, too.

Provided by ninja

Categories     Meat

Time 20m

Yield 12 mini burgers

Number Of Ingredients 15

1 (10 ounce) package angel hair coleslaw mix (or 3 cups finely shredded cabbage)
1 lb beef ground round
1 large egg, lightly beaten
1/4 cup chopped fresh cilantro
1/4 cup finely chopped onion
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon seasoning salt
2 teaspoons fresh lime juice
1/4 cup ketchup
1/4 cup mayonnaise
12 dollar rolls, split (mini dinner rolls)
1 avocado, pitted, peeled and sliced
12 slices tomatoes
1 (14 ounce) round chihuahua queso blanco cheese, sliced (sub Monterey Jack in a pinch)

Steps:

  • Heat grill to medium high.
  • Bring a large pot of water to a boil over medium high heat.
  • Add cabbage, immediately remove from heat and let stand 5 minutes.
  • Drain well and set aside.
  • Crumble beef into a large mixing bowl.
  • Add egg, cilantro, onion, chili powder, cumin, seasoned salt and lime juice; mix until combined.
  • Shape mixture into 12 small patties.
  • Place on grid over medium high heat; cover and grill until internal temperature is 165 degrees Fahrenheit, about 2-3 minutes per side.
  • In a small bowl stir ketchup and mayonnaise until well mixed.
  • Spread cut sides of rolls with ketchup mixture.
  • Place hot burgers on bottom half of each roll, top with cheese, avocado, tomato, cabbage and top half of roll.

MINI BLACK JACK BURGERS



Mini Black Jack Burgers image

Provided by Patrick and Gina Neely : Food Network

Time 30m

Yield 12 mini burgers

Number Of Ingredients 21

1 1/2 pounds ground turkey
Kosher salt and cracked black pepper
1/2 cup shredded Monterey Jack cheese
1 teaspoon Dijon mustard
1 dash Worcestershire sauce
Blackening Spice, recipe follows
Olive oil, for cooking
12 soft dinner rolls, split
2 Roma tomatoes, sliced
Special Sauce, recipe follows
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
1 teaspoon Sriracha
1 teaspoon pickled relish
Juice of 1/2 lemon

Steps:

  • Heat a large cast-iron griddle over medium-high heat.
  • Add the ground turkey to a large mixing bowl and sprinkle lightly with salt and pepper. Stir in the cheese, mustard and Worcestershire sauce and mix until combined. Form the meat mixture into 12 equal patties. Sprinkle both sides of the patties with the Blackening Spice.
  • Brush the griddle with some olive oil using a clean tea towel. Cook the burgers for 3 to 4 minutes per side. Serve on split rolls topped with the tomatoes and Special Sauce.
  • Whisk together the salt, black pepper, cayenne pepper, garlic powder and onion powder, and transfer to a small plate.
  • Combine the mayonnaise, ketchup, mustard, Sriracha, relish and lemon juice in a bowl.

Tips:

  • Use high-quality ground beef for the best flavor. If possible, choose grass-fed or organic beef.
  • Season the beef patties generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or chili powder, to taste.
  • Cook the beef patties over medium-high heat until they are cooked through. This will help to keep the burgers juicy and flavorful.
  • Toast the buns before assembling the burgers. This will help to keep them from getting soggy.
  • Add your favorite toppings to the burgers. Some popular options include cheese, lettuce, tomato, onion, and pickles.
  • Serve the burgers immediately with your favorite sides, such as french fries, onion rings, or coleslaw.

Conclusion:

These mini burgers are a delicious and easy-to-make party appetizer or snack. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. So next time you are looking for a fun and tasty recipe, give these mini burgers a try!

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