Classic Mini Cheeseburgers
A quick, innovative cooking technique delivers big cheeseburger taste in fun, bite-size appetizers.
- 1 medium onion (about 1 cup/250 mL finely chopped)
- 1/4 cup (50 mL) finely chopped fresh parsley
- 1 1/2 lb (750 g) 90% lean ground beef
- 2 garlic cloves, pressed
- 1 tsp (5 mL) salt
- 6 slices (31 g each) American cheese
- 8 hot dog buns
- 24 hamburger dill pickle slices
Preheat oven to 450°F. Finely chop onion and parsley using Food Chopper. Combine beef, onion, parsley, garlic pressed with Garlic Press and salt in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Press beef mixture evenly over bottom of Large Bar Pan. Bake 10-12 minutes or until beef is no longer pink.
Meanwhile, on Cutting Board, cut cheese into quarters; set aside. Slice buns apart neatly at seams using Utility Knife (do not separate tops from bottoms). Trim about 1/4 in. from each bun end to square off ends (discard trimmings). Cut buns into thirds for a total of 24 square mini buns; set aside.
Remove bar pan from oven. Pour off juices, if necessary, and place on Stackable Cooling Rack. Cut beef mixture into 24 squares using Pizza Cutter. Top each burger with one pickle and one piece of cheese. Place one bun top onto each burger; top with one bun bottom. Cover bar pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm.
To serve, place one burger with bun top onto one bun bottom using Mini-Serving Spatula. Repeat with remaining burgers and bun bottoms. Serve immediately.
12 servings of 2
Nutrients per serving:
U.S. Nutrients per serving: Calories 220, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 15 g, Protein 17 g, Sodium 540 mg, Fiber 1 g