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Mini Burger Recipe

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by Kat Parr Mackintosh (subscribe)
Young and coffee in varying degrees, Kat also says stuff @ThoroughlyMode
Published May 18th 2011

If you find yourself hankering after a juicy burger every now and then but are worried about your figure then this recipe will be your waistline's godsend. It's for a healthy burger option that I like to make in miniature.

I make the assumption that about four of these lip-smacking little babies equals one regular sized burger. But I also reason that since I make these using mince with a 5% fat ratio, and I grill them rather than fry them, then even if I can manage four it's still a lot better for me than if I went to a regular burger bar. And I'm sure I burn some calories making them, no?

To make 12 -15 (mini burger making is not an exact science) you'll need:
400g mince – as I mentioned I get the lowest fat ratio possible, which might have something to do with how good they taste but it might not, so use whatever works for you.
1 egg, beaten
1 red onion, diced
20gs coriander, chopped
1 handful of breadcrumbs – I know that sounds like an arbitrary measurement, but I'll give more details later. I use Paxo dried breadcrumbs because I've tried it with fresh breadcrumbs and it doesn't work as well.

In addition to the burger patties, you'll need this list to complete your burgers:
Mini bread rolls – dinner rolls work well
Cherry tomatoes, sliced
½ an avocado, sliced
Cheese – be it blue, cheddar or goat's, sliced
Rocket
And a pickle or sauce of your choice. Personally I'm a big fan of caramelised red onion marmalade, but you choose your own poison.

Step One:
Preheat your grill to 180 degrees and cover one of your grill racks in foil. Prepare your burger patty ingredients and into a large bowl put the mince, onion, coriander and the egg. Use your hands to mush it all together.

Step Two:
Best case scenario get someone else to help you with this step, but if you're cooking alone then you'll need to wash your hands before you cover your big ball of raw burger with breadcrumbs. Make sure the whole top of your mince mix is covered with a little extra crumb to spare, then give it another good kneed.

Step Three:
Break off some mince about the size of a golf ball and roll it into a patty shape, then place it onto your foil covered tray. Repeat until you've run out of mince mix then put your tray under the grill for ten minutes.

Step Four:
Remove your tray from the grill and turn your burgers over, then put them back in for another five minutes on the other side – adjust this time to taste and the heat of your grill. While the grilling is going on prepare the rest of your ingredients and lay them out on plates – I always let people stack their own burgers to taste. The additional burger ingredients are just there as a guide, of course you can add whatever you like to your mini burgers. Another recipe variation you might like to try involves melting the cheese slices on top of your patties as they do their final spell under the grill.

Step Five:
Stack 'em high and dig in to at least four mini burgers before you need to feel the guilt of one regular sized burger.

These keep well in the fridge and are quite good cold as well. And you can't say that for a McDonald's hamburger.
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Why? 'Cause sometimes a big burger is just too much
When: When you're getting those cravings
Where: Your own kitchen
Cost: Depends on your ingredients, but it works out cheaper, per burger, than McDonalds
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