MINI BURGERS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For Paul's burger sauce: In a medium bowl, whisk together all of the sauce ingredients.
- For the burgers: Heat a large cast-iron skillet over medium-high heat until almost smoking. Add about 1 tablespoon of oil and 1 tablespoon of the butter to the skillet. When the butter has melted, working in batches, open the buns and toast them in the skillet until they are golden brown.
- Wipe out the skillet and reheat it over medium-high heat. Season the burger patties with salt and pepper. Working in batches and using more of the oil and butter, place some of the burger patties in the skillet (do not crowd the pan). Cook until the burgers are well seared (about 3 minutes) and flip. Place a slice of cheese on each burger and continue to cook the burgers for 2 minutes longer. Cover the skillet to melt the cheese and steam the burgers. Continue until all the burgers are cooked, adding more oil and butter to the skillet between batches as necessary.
- Spread each side of the buns with about 2 teaspoons of Paul's burger sauce. Season the tomato slices with salt and pepper and place the tomatoes on the bottoms of the buns. Place the cooked burger patties on top of the tomatoes and then top the burgers with shredded lettuce. Secure the tops of the buns on the burgers with frilled toothpicks or small bamboo skewers.
HAMBURGER COOKIES
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- In a bowl, combine food coloring with a few drops of water. Add coconut and cover the container, shake until coconut is tinted. Set aside.
- Place 1/2 of the vanilla wafers, flat side up, in an ungreased cookie sheet. Top each wafer with a peppermint patty. Place in the oven about 1 minute or just until chocolate begins to soften.
- Remove cookies from oven and sprinkle each mint with 1/2 teaspoon coconut (for lettuce). Place another vanilla wafer on top and press gentle. With a clean paint brush, brush the top of each hamburger with just enough water to moisten so that the sesame seeds will stick when sprinkled on top of each cookie. NOTE: You can use canned chocolate frosting in place of peppermint patty, then eliminate the baking.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 30.5 g, Fat 7.4 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 78.1 mg, Sugar 11.5 g
MINI BURGERS WITH THE WORKS
I started preparing these mini burgers several years ago as a creative way to use up bread crusts accumulating in my freezer. They're delicious. -Linda Lane, Bennington, Vermont
Provided by Taste of Home
Categories Appetizers Lunch
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Shape beef into twelve 1-in. patties. Place on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 1 minute until meat is no longer pink. Cut each slice of cheese into fourths; set aside., Using a 1-in. round cookie cutter, cut out 6 circles from each slice of bread. Spread half the bread circles with dressing. Layer with burgers, cheese, onions, pickles and tomatoes. Top with remaining bread circles; secure with toothpicks.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 153mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
MINI HAMBURGERS
Reports Judy Lewis of Sterling Heights, Michigan, "I guarantee these will be the first snack cleared from your table."
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 40 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter. Transfer to large bowl; add egg and seasonings. Crumble beef over mixture and mix well. Spread over bottom halves of the buns; replace tops. Place on baking sheets; cover with foil. , Bake at 350° for 20 minutes or until meat is no longer pink. If desired, place a cheese square and pickle on each hamburger; replace tops and foil and return to the oven for 5 minutes.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 180mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
MINI HAMBURGER COOKIES
I made these sweet little cookies for my friend's baby shower (along with the other tasty treats you see in the background!) They were a huge hit with the kids in attendance, and the adults loved them as well!!
Provided by Maven Argyle
Categories Cookies
Number Of Ingredients 6
Steps:
- 1. Place 1/4 cup frosting in each of two small bowls. Tint one red and the other yellow. Frost the bottoms of 20 vanilla wafers yellow; top with a peppermint patty.
- 2. Spread with red frosting. Brush tops of the remaining vanilla wafers with corn syrup; sprinkle with sesame seeds. Place over red frosting.
- 3. Note: I don't always keep corn syrup on hand, so I often substitute honey instead. Works great.
HAMBURGER COOKIES
Just like Darlene Brenden's Caramel Apple Bites (see recipe finder), Pat Carter shares a sweet treat children can help create. "My daughters and I form an assembly line to put these 'sandwich' cookies together," she reveals from Clearwater, Florida. "We have lots of fun, and the cookies taste great."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 40 cookies.
Number Of Ingredients 5
Steps:
- Divide frosting into two bowls; add red food coloring to one bowl. Place coconut in a resealable plastic bag; add green food coloring and shake to coat. , Frost the bottoms of 40 vanilla wafers with white frosting; set aside. Frost the bottoms of remaining wafers with red frosting. Sprinkle coconut over red frosting; top with a chocolate cookie. Place white-frosted wafers, frosting side down, on top of cookies. Squeeze wafers together, forming sandwich cookies, and invert.
Nutrition Facts : Calories 191 calories, Fat 9g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 121mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
MINI BURGER COOKIES
They're burgers. They're cookies. They're sweet sandwich cookies that look like mini burgers!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 16
Number Of Ingredients 11
Steps:
- In medium bowl, combine cookie mix, flour, butter, and egg until soft dough forms. Shape dough into 32 (1-inch) balls. On ungreased cookie sheets, place balls 1 inch apart.
- Bake at 375° F for 10 to 12 minutes or until set and edges are light golden brown. Cool 1 minute; remove to cooling rack. Cool completely.
- Spread about 1/2 teaspoon vanilla frosting on bottom of each cookie. Top 1 cookie, frosted side up with 1 peppermint pattie and 1/2 teaspoon green coconut. Pipe red and yellow icing on peppermint pattie for mustard and ketchup; top with remaining cookie, frosting side down. Repeat with remaining cookies.
- In small bowl, combine honey and water. Brush on top of each cookie; sprinkle with sesame seeds.
Nutrition Facts : Calories 410, Carbohydrate 69 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 sandwich cookie, Sodium 160 mg, Sugar 53 g, TransFat 2 g
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