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chefann said:Most of the liquid that's in the pan when they come out of the oven is actually juice, not grease. (Nerd alert! I put the bowl of dripping in the fridge when I made them the first time, and it didn't solidify. So it's not grease.) But you will want to pour most of it off. I find that the burgers are a little more enjoyable (and the buns soften up better) if you leave a little of the moisture on the pan before you top the patties and steam them.
I think these are good, and would be a fun demo.
J.Corley said:I am making them for the show I have tomorrow and I haven't been able to practice it yet.
Any tips or advice would be appreciated!
TIA
cactus_flower said:The first time I made these, I had so much grease/liquid that I could hardly get them out of the oven without burning myself. However, I used 2 lbs of ground beef, so possibly that is why. I decided I would not attempt these at a show.
However, I made them again last night and have now reconsidered. I used 1 1/2 lbs grd beef. It would not fill up my lg bar pan, and after it shrunk, I ended up with 20 mini burgers instead of 24. I did have some grease/liquid, but not as much.
When I took the pan out of the oven, I set it on top of the stove. I had planned to remove the grease/liquid with my baster, but didn't get to it right away. After 5 or so minutes, I got the baster out and noticed that the liquid had been absorbed by the meat. And the burgers did not taste greasy at all!They were a hit with my DH & DS.
Also, I left the onion out this time. Last time it was too overpowering. I put bacon on 2/3 of them and bread & butter pickles on the rest. yummy!! I just may make them at a show!
Yes, the mini cheeseburgers can be made ahead of time and stored in the refrigerator for up to 24 hours. Just reheat them in the oven or microwave before serving.
We recommend using ground beef with at least 80% lean meat. This will give the burgers enough fat to stay juicy and flavorful.
Absolutely! You can use any type of cheese that melts well, such as American, Swiss, or pepper jack. Feel free to experiment with different cheese combinations for a unique flavor.
The recipe makes about 24 mini cheeseburgers. However, you can easily double or triple the recipe to make more for a larger crowd.
Yes, you can use any type of small bread or roll for the mini cheeseburgers. Hawaiian rolls, dinner rolls, or even mini bagels would work well. Just make sure to adjust the cooking time accordingly.