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.
This recipe is excerpted from Grillin’ with Gas.
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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.
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