Muffin Tin Cheeseburgers Recipes

Steps:

• Heat oven to 350°F. Brush 12 regular-size muffin cups with melted butter. Press half of a bun, cut side up, into each muffin cup, pressing to 1/4-inch thick; set aside.
• Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp; with slotted spoon, transfer to paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon drippings. Add beef, onion and seasoned salt to drippings in skillet; heat to medium-high heat. Cook 5 to 7 minutes, stirring frequently, until beef is brown and cooked through; drain.
• Divide mixture evenly among muffin cups. Gently press mixture down into cups. Top each with 1 teaspoon ketchup. Divide cheese, then sesame seed among muffin cups.
• Bake 7 to 9 minutes or until cheese is melted. Immediately top with cooked bacon, followed by relish and mustard or Sriracha sauce, as desired.

Steps:

• Set oven at 425ºF.
• Spray muffin cups with non-stick vegetable spray.
• Roll out biscuits until each is big enough to fit into muffin tins with enough dough to cover.
• Mix together catsup and mustard with ground beef.
• Fill each biscuit cup with meat mixture.
• Sprinkle cheese over all. Fold dough over top.
• Bake for 10 to 12 minutes or until golden brown.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ketchup, milk, butter, eggs and mustard; stir into the dry ingredients just until moistened. Fold in the beef mixture and cheese. , Fill greased miniature muffin cups three-fourths full. Bake at 425° until a toothpick comes out clean, 15-18 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray 24 mini-muffin cups with cooking spray.
• Heat a skillet over medium-high heat. Cook and stir beef and onions in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess fat and set aside to cool.
• Combine flour, white sugar, baking powder, and salt in a large bowl. Whisk milk, ketchup, melted butter, eggs, and mustard together in a separate bowl; stir into flour mixture until just moistened. Fold ground beef mixture and Cheddar cheese into batter; spoon into each muffin cup.
• Bake muffins in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

Steps:

• Mix first 2 ingredients together to form a dough.
• Roll out and cut 12 circles with a round cookie cutter or glass.
• Put 1 circle of dough into each section of a muffin tin.
• Mix remaining ingredients together, reserving 1/2 cup of the cheese.
• Fill cups evenly with mixture and top with remaining cheese.
• Bake at 350 degrees for 15 minuts or until cheese melts.

Steps:

• Preheat oven to 425 degrees.
• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• In a mixing bowl, combine flour, sugar, baking powder and salt.
• In another bowl combine ketchup, milk, butter, eggs and mustard.
• Stir into the dry ingredients just until moistened.
• Fold in the beef mixture and shredded cheese.
• Fill greased miniature muffin cups three-fourths full.
• Bake for 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
• Cool for 5 minutes before removing from pan to wire rack.
• Refrigerate leftovers.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line 24 muffin cups with paper cups and lightly coat with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until the beef is completely browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix flour, sugar, baking powder, and salt together in a large bowl. Stir ketchup, milk, butter, eggs, and mustard together in a separate bowl; add to flour mixture and stir until pink in color. Mix ground beef mixture into the flour mixture; spoon into prepared muffin cups to completely filled.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside., Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400° for 14-16 minutes or until golden brown. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, thaw pastries in the refrigerator for 8 hours. Reheat on a baking sheet in a preheated 375° oven until heated through.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter one side of each slice of bread, and press each slice butter-side down into the cups of a muffin tin.
• In a medium bowl, mix together the ground beef, egg, onion, cream of mushroom soup, salt and pepper until well blended. Fill each bread cup with the mixture. Sprinkle shredded Cheddar cheese over the tops.
• Bake for 30 minutes in the preheated oven, or until meat is cooked through.

Steps:

• Crumble and cook the beef in a skillet adding salt and pepper to season. Drain.
• Mix in ketchup, Worcestershire, mustard, and brown sugar.
• Grease a muffin tin, and line 8 cups with the refrigerated biscuits.
• Divide the meat mixture among the 8 cups.
• Bake at 400°F (200°C) for 10-15 minutes, until the biscuit dough is brown.
• Top with cheese and bake an additional 5 minutes.
• Top with your favorite toppings and serve.
• Enjoy!