Yield: Yields twelve mini burgers.
Servings: four as a main course, or six to twelve as an appetizer.
It seems as if mini burgers have taken America by storm. They’re everywhere—at cocktail parties and on restaurant menus. Of course, the fun thing about mini burgers is that if you eat three of them, which is about equivalent to one regular burger, you can have three different toppings, three different cheeses, three different anythings. These are great for a kid’s birthday party or for an appetizer at a party where you’re making longer-cooking grilled meats.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
So simple but perfect. The bun preparation and the butter/shallot spread is the key to the flavour combination. No need to get carried away with extra condiments - maybe some shredded lettuce or some cheese - but they are just as good plain. This is now a regular rotation recipe in our house. Thanks Fine Cooking.
An easy recipe, and a fun change from traditional burgers.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?