Do Not Like Mini-Cheeseburgers...am I the Only One?

[jrstephens]

I made these last weekend. Luke would not try them at all. Me and Russell did not like them.

They tasted bland. I had even added some A1 like I do in our regular burgers but not as much b/c I did not want to change it up too much. I wanted to see how it was "as is."

My meat shrunk to half the size and had tons of juice to drain. I know less fattier meat would stop or help with this. But u never know what a host will buy, normally whatever is on sale. And I would not want ot have to lift that bar pan and drain it at a show. I can jsut see myself spilling the fat all over a kitchen floor!!!!

Either I heated my buns too long or not enough b/c they were hard not warm and soft like I thought they would be.

 

[NooraK]

My DH tried the recipe. He didn't read all the way through before starting, and didn't realize the meat would go back in the oven with the buns, so he cooked it longer during the first part than the recipe calls for to get the meat cooked through.

I also thought the burgers tasted bland. And we also used a fattier meat, so it shrunk a lot. I only got 16 mini burgers out of the batch.

 

[LeslieSGI]

I made these last weekend and my DH and our visiting friends loved them. I was surprised by the amount of "liquid" that was in the pan after cooking; two points: I used 93/7 lean ground beef and I used a Vidalia onion. I also used fresh parsley and not the dried. Both of these have high water content so I think most of what I poured out was not "grease". NEVERTHELESS, IF I ever make these for a show, I will get everything done before guests arrive up to the point of covering with the foil. Then I can pop them in the oven for a few more minutes right before serving. Like someone else said in an earlier post, serve with yellow mustard on the side for dipping or spreading. If you like Krystals or White Castles, these are the bomb!!​

 

[ChefBeckyD]

I'm wondering...What if for part of the liquid problem...place a layer of parchment in the bottom of the bar pan to soak up the liquid?

It works for soaking up grease when I do bacon in the bar pan.

 

[KellyTheChef]

I noticed that when I poured off the TON of juice...once it cooled it was not a lot of grease. It was just juice. Still don't know why so much juice came off to begin with.

But..I liked the taste of them (thought I must have used too big cloves of garlic cuz they were a bit too garlicy) and DH really enjoyed them.

I would NOT, however, do them as a demo just cuz of the potential to dump hot juice/grease at a show and because of how gross they looked when I first pulled them out of the oven.

 

[letscook04]

Has anyone tried it with Turkey ground beef?

 

[erinb]

I made them last weekend and the family liked them. I thought they were a little bland. As for the excess juice problem, I'm thinking it's because the meat is covered the whole time and that traps all the moisture in. I may try without covering next time and see how that goes.

 

[missmindym]

I made these and the kids loved them. I used dried parsley and minced onion though (I hadn't made it to the store for fresh yet). I used 93% lean which is the leanest I can get where I shop, and it shrunk pretty good. Lots of juice too, and I accidentally dumped the whole thing off the stone while I was trying to drain it . Luckily I was able to salvage it and still got 24 burgers, but I wouldn't attempt them as a demo, I'm just not coordinated enough. lol. I will definitely make them again for get togethers at my house.

 

[catlwilles]

I agree, I would not make these at a show for a demo. There was a lot of juice, and they shrunk a ton, but I still got 24 burgers out of them. They were quite bland, but tasted lots better with some ketchup or barbecue sauce. I would even add tomatoes and lettuce if I were to serve them at a party. They are quite good with all the condiments added.

 

[merego]

I am making them again tonight, my family loves them. I am trying them with ground turkey this time, I'll let you know.
I added extra seasonings to my ground beef though and it wasn't bland.

 

[CookingwithMary]

Just thinking...Use the turkey baster to remove some of the juice/fat. However, I wouldn't use this as a show recipe, chance of spillage too great.

 

[KimoMakano]

Not all ground beef is equal, even if the fat content is labeled the same.
In the "olden days" I was a meatcutter. Some places use frozen boneless imported beef to make their ground beef. While the "fat content" may be extremely low it may also contain lots of moisture. We used to use Australian boneless beef to make our ground beef and it was considered 98% lean. The problem with that lean of meat sometimes is that it has a high water content which is not noticeable until you start cooking it.
So a lot of what you may be seeing in the pan could be exessive moisture and not necessarily fat.

 

[merego]

I agree it it is not something I would make at a show, but would do at home or if having friends over. We had neighbors over for dinner and they loved them. The kids called them crabby patties Mine shrunk more this time than last time, must have used a different fat content of ground beef

 

[armywyf]

I made them last night for my family and a neighbor... Everyone said they liked 'em, I personally think it was WAY too much onion and I only put in half of what was called for, I dont like onions but dont mind them when cooked into food but I could bite into the onions in the burgers. These would be ok for a show if they are made in advance, I almost lost the meat when draining off the juices so that could be disasterous.

 

[kreaser]

made them Sat. for my twins birthday party...kids loved them. I used 80-20 burger and they worked fine. I made them last week with 90/10 and seemed dry and a little bland. I think they had more flavor with the 80/20 and had about the same amount of liquid. Got 24 each time. I put ketchup, mayo and mustard in the 3 sectioned new SA bowl. Looked sooo cute. I put the relish on the side instead of pickles and this was good with them.

 

[tabnat80]

when I made them, I puraed (not sure of spelling) an onion instead of chopping it. THat way, it was microscopic and dh wouldn't know he was eatting an onion. I think the onion being all mixed in with the onion juices made it taste yummy.

 

[leftymac]

I puraed (not sure of spelling)

puréed (it's French)

--Your resident French teacher

 

[INGonzalez]

when I made them, I puraed (not sure of spelling) an onion instead of chopping it. THat way, it was microscopic and dh wouldn't know he was eatting an onion. I think the onion being all mixed in with the onion juices made it taste yummy.

You could also grate the onion into the meat using the mandoline with the grater blade ....the onion also makes the burgers juicy - so that may be part of the "pour off" as well.

 

[PamperedCaniac]

Has anyone tried it with Turkey ground beef?

We had these at our cluster meeting and the consultant made them with ground turkey. I thought they were very good for a quick/easy treat! I believe she had a sweet onion, fresh parsley and the garlic. She said there was not really any grease/juices either! I always use ground turkey or ground round (sometimes ground sirloin) when things call for hamburger to control "grease" but have not personally tried this yet. I am looking forward to doing these though. :thumbup:

 

[babywings76]

I made them last night for my family and a neighbor... Everyone said they liked 'em, I personally think it was WAY too much onion and I only put in half of what was called for, I dont like onions but dont mind them when cooked into food but I could bite into the onions in the burgers. These would be ok for a show if they are made in advance, I almost lost the meat when draining off the juices so that could be disasterous.

Can you use paper towels, or use the turkey baster to soak up the grease?

 

[rwispampered]

I made them last night, I also thought they were bland. I am doing them at a wine tasting on thursday. Does anyone think they would be yuck if they were not warm? I am worried about it.

 

[jrstephens]

I made them last night, I also thought they were bland. I am doing them at a wine tasting on thursday. Does anyone think they would be yuck if they were not warm? I am worried about it.

I put mine in the microwave the next day for just a few seconds to get the cold off then. They were not piping out like right out of the ovem, but warm enough to not taste call and they were fine. I thought they tasted a little better the next day.

 

[rwispampered]

Ok, Thank You!! I think they need a little more seasoning just don't know what to add.

 

[JAE]

I didn't care for them, but I think my kids would like them. I only like the flavor of grilled burgers.

 

[rwispampered]

So, I decided to add a little extra to the cheeseburgers. I added 1 tbsp of our Chipotle rub much better!!

 

[colegrovet]

at our last cluster meeting we made these.. we used turkey burger.. they turned out great. vary little grease and little shrinkage..

 

[redsoxgirl]

I think I mentioned this in another post about these, but the look of them just grosses me out.

They remind me of White Castle burgers and also the burgers from hgih school. I like my burgers grilled, not baked! :yuck:

I don't even know if I can bring myself to test them out.

 

[stefani2]

oh man - after reading THIS thread I AM SOOO NOT EXCITED TO TRY THESE! I wasn't thrilled with the picture of them on CC - i thought they looked kinda gross - lol!

 

[ChefBeckyD]

oh man - after reading THIS thread I AM SOOO NOT EXCITED TO TRY THESE! I wasn't thrilled with the picture of them on CC - i thought they looked kinda gross - lol!

I liked them. I haven't made them myself - just tried them at our Kickoff, but I thought they were pretty good, and I could see where they would be a big hit with guys, or with a group of kids. I think it would be fun to do them, and then have a burger bar so that people could build them the way they like them.

 

[stefani2]

i just think they would be bland with so few ingredients. but i guess i should TRY them THEN form my opinion