If I had to choose the ultimate party food it would definitely be this recipe. I make them mini burgers for birthdays, New Year parties, anytime I get a chance to… Kids love them and grownups love them. Especially the grownups. You should see their faces when they see them Come to think about it, these mini burgers were the best thing that ever came to my mind to prepare.
The recipe is a bit time consuming but the effect it will have on your next party is definitely worth the effort
Mini Hamburger Buns
200 ml milk
100 ml water
60 g butter
about 500 g plain flour
1 sachet of dry yeast (7 g)
2 Tbsp sugar
1 1/2 tsp salt
sesame for the top
Heat milk, water and butter in a small pot, just enough so the butter melts, but still, don’t let it be too hot. We don’t wan’t to kill the yeast . Mix 100 g flour, yeast, salt, sugar, 1 egg and the heated butter and milk mixture. Gradually start adding the remaining flour until you get smooth, soft dough. Leave it covered until it doubles in volume and when it does, start forming, a walnut sized balls. Well, actually, a slightly smaller balls than the walnuts Place the balls on two large oven pans lined with baking paper. Brush their tops with slightly beaten egg and sprinkle with sesame. Let it rise for another 30 minutes and then bake for about 10-15 minutes in a preheated oven on 390°F/200°C.
You could make a plain ol’ regular sized buns, but why would you when you can dazzle your guests with he tiny tiny ones? Anyway, if you still want them bigger, I’m sure baking time will be a bit longer. I just don’t know how long exactly though.
700 g mixed gound meat (that is 1:1 ratio of beef and pork)
1 large onion, grated
2 tsp Vegeta seasoning
1 tsp ground black pepper
2 tsp hot pepper flakes
1 tsp ground ginger
1 tsp turmeric powder
1 tsp dried parsley leaves
2 tsp baking soda
4 cloves garlic, pressed
50 g bread crumbs
Take all of the ingredients from the list and mix well. Shape into miniature burgers that are about 3,5 cm in diameter. Fry them on a little oil, on both sides. While you shape them, be aware that they’ll shrink while frying, and on the other hand, the buns will expand in the oven. It took me some time, but now mine buns and burgers fit perfectly together
A Few More Things You Need to Do
yellow cheese slices
So, at the end, all you need it to assemble everything and you can serve your army of mini burgers
Cut each bun in two pieces horizontally. Put some tartar on the bottom half, then a burger, a piece of cheese, some ketchup and arugula. Top with the top part of the bun and stick a toothpick through.
*You should prepare the meat for the burgers first. Leave it in the fridge until you prepare the buns. Fridge does good to these burgers Later, fry them while buns are in the oven and keep in a covered bowl to preserve the warmth.
*By all means, use Heinz ketchup.
*If you want, you can make homemade tartar sauce. Just mix mayonnaise, sour cream, grated pickles, salt and pepper. Adjust everything to taste. But not too much pickles
*Cheese slices are, well, the most convenient. You can slice each slice into four equal pieces that fit perfectly with the size of these burgers. You should put them on top of each burger while they’re still hot from frying because they’ll start to melt beautifully. Just be careful not to buy the vegetable cheese slices, they suck! For 70 mini burgers (yup, makes that much) you’ll need 18 slices of cheese.
*Iceberg lettuce will make these burgers feel more burgery.
This recipe was published in Mezze magazine, March 2013 issue.