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Mini hamburgers

  • 1:05 Prep
  • 0:15 Cook
  • 15 Servings


  • 10 hamburger buns, halved
  • 500g minced beef
  • 1/3 cup dry breadcrumbs
  • 1 large onion, grated
  • 20ml (1 tablespoon) Worcestershire sauce
  • 1/3 cup tomato sauce, plus extra to serve
  • 1/2 tablespoon mixed dried herbs
  • 1 egg yolk
  • 80ml (1/3 cup) olive oil
  • 10 slices tasty cheese, quartered
  • BBQ sauce, to serve
  • Baby rocket leaves, to serve


  • Cocktail sticks, to serve


  • 1
    Use a 4cm pastry cutter to cut out 30 rounds from the tops and 30 rounds from the bottoms of the 10 hamburger buns. Set aside. (Prepare the hamburger buns well in advance and store them in a clip-lock plastic bag.)
  • 2
    Place the minced beef, breadcrumbs, grated onion, Worcestershire and tomato sauce, mixed herbs and egg yolk in a bowl. Season with salt and pepper and mix well together.
  • 3
    Use wet hands to form 30 small burgers. Refrigerate the mixture for 30 minutes to chill.
  • 4
    Heat the oil in a large, non-stick frypan. Fry the burgers in batches for 1-2 minutes each side; they should still be rare in the centre. Place on an oven tray, cool and then refrigerate. When the burgers are ready to serve, preheat the oven to 170°C.
  • 5
    Place the buns on an oven tray. Cover with aluminium foil and heat for 5-6 minutes. Top the mini beef burgers with the quartered cheese slices and heat in the oven for 5 minutes.
  • 6
    Sit each burger on a bun base. Top with BBQ or tomato sauce and rocket. Place the tops on the burgers; secure with a cocktail stick. Serve immediately.

Source: taste.com.au


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