These mini burgers are so yummy and the different variations are great for an indecisive family or when having a party! The trick, when creating your mini hamburger, is to use the higher fat content in your meat. This will keep the burgers from crumbling when cooked and will taste much better. I use the 80/20 ratio. When portioning the patties, roll out a meatball shape and then slightly flatten it with both palms so as not to make the shape completely flat, but more rounded. And when grilling the burgers, only flip them once and resist the urge to press down on the patties. This keeps all the juices in. The mini burgers fit perfectly on King’s Hawaiian mini sweet rolls. Here are my favorite ways to top the mini burger:

Burger #1 — Classic Cheddar Cheese and Grilled Onions

Cut yourself some squares of sharp cheddar to add to your minis after you’ve flipped them. When you close the grill top, the cheese melts perfectly! Grill some onions up on the stove or in a grill pan after coating in olive oil. Be sure to salt and pepper the onions.

Burger #2 — Bacon Bleu Cheese

I create a mixture of sliced green onions, crumbled bleu cheese, and bacon. Then I use this to top my burger—straight from the grill so the toppings get warm and gooey when you eat them! Delicious!

Burger #3 — Spicy Chipotle and Jalapeño

This is for the ones who like it hot! I blend ingredients in a food processor, then add sliced jalapeño to my mini burger when fresh off the grill. Here are the ingredients for the sauce:

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce
  • 1 tablespoon adobo sauce
  • 1/2 lime, juiced
  • salt and fresh ground pepper to taste