Who isn’t obsessed with miniature food? Tiny tacos, minuscule chicken and waffles, bite-size individual cheesecakes, small hotdogs, mini cheeseburgers… Tiny food is everywhere! In addition to being petite and adorable, the small-sized version of these classic comfort foods leave plenty of stomach space available. That means you’re able to try some of everything, which is always a good thing.
Mini burgers are a personal favorite. Some people refer to mini burgers as sliders but this isn’t always correct. Mini sandwiches and sliders are very different… In the world of hamburgers, a slider is a very specific term. A slider refers to a small hamburger that is cooked on a griddle with onions. After you flip the burger, you place the roll on top of the meat and onions, letting it steam and absorb the delicious burger/onion flavor. They are topped with American cheese and pickles. That’s it. No chicken, pork or fish. No burgers topped with bacon and fancy cheese. These are small, basic burgers with no additional toppings, aside from the cheese and pickles. Simple and tasty.
Out of principle, I can’t call these mini burgers sliders. Though, in reality, they’re pretty much the same. The only things I altered were adding lettuce and instead of cooking the onions with the meat, I topped the burger with raw ones after cooking. I also added mustard because I’m pretty much addicted to it and must have it on every burger I eat.
Not only was this the cutest little meal, it tasted great! Even though the patty is small, cooking it rapidly over high heat leaves the burger juicy and full of flavor. The crisp, cool crunch from the lettuce and pickles gives great texture and the American cheese is a classic addition. The homemade mini burger rolls really make this meal shine. Fresh rolls always elevate any sandwich to a entirely different level. I like making fresh cut fries to serve with these… Few things go better with a burger than fries.
These are perfect for parties or to change up your family burger night. Let me know how they turn out!
1 lb ground beef
1 recipe mini burger rolls (recipe below)
6 slices of American cheese
1 small onion, sliced
green leaf lettuce
Bake your burger rolls. After they cool for 20-30 minutes, slice and butter each side. Griddle the rolls until they are toasted on each side.
Clean lettuce and slice pickles and onion. Set aside.
Heat a griddle pan over medium-high heat. Divide burger into 6 small patties. Place burgers on griddle and cook for 2-3 minutes before flipping. Place cheese on each burger and cook for an additional 1-2 minutes.
After the burgers are finished, place on toasted roll, add toppings and serve immediately.
Mini Burger Rolls
Adapted from Artisan Breads at Home
3/4 cup milk, 90 F
1/2 teaspoon malt powder or syrup
1 1/3 cups bread flour
1 1/8 teaspoons yeast, instant dry
1/3 cup milk, 80 F
1 tablespoons + 1 teaspoons honey
3.5 tablespoons soft butter
1 1/3 cups bread flour
1/2 tablespoon salt
sesame or poppy seeds (optional)
Makes 12 mini burger rolls
Combine milk and malt powder/syrup in a bowl to begin making your sponge. Mix flour and yeast together in a separate bowl. Combine all ingredients and mix by hand for about two minutes. This allows the gluten to develop. Cover bowl with plastic wrap and allow to ferment for 30 minutes or until doubled in size and springs back slightly when touched lightly.
After your sponge has doubled in size, you can begin making your final dough. Add the sponge, honey, milk and butter to a stand mixture fitted with a paddle attachment. Mix on lowest speed for 1 minute to break up sponge. Add flour and salt to the mixture and attach a bread hook. Mix for 4 minutes on low speed, scraping down sides and flipping dough over twice. Increase speed to medium and continue mixing 4 additional minutes. Again, scraping down and flipping dough twice during this time. The dough will feel tacky and have full gluten development when you are done mixing.
Put dough in lightly oiled bowl, cover with plastic wrap and allow it to double in size. The dough will ferment in 45-60 minutes and will spring back slightly when touched.
On a lightly floured surface, divide dough into 12 rolls. Roll each piece into a ball and place seam-side down on a baking tray lined with parchment paper. Lightly flatten the rolls with your fingers.
Lightly brush rolls with egg wash then cover with plastic wrap. After 20 minutes, flatten the rolls again with your fingers. Allow the rolls to ferment for an additional 20 minutes. Preheat your oven to 450 F at this time.
Right before baking, brush with egg wash again and top with sesame or poppy seeds if you’d like.
After placing trays in oven, reduce heat to 400 F. Bake for 14 minutes. Rotate trays and bake for an additional 4-5 minutes, until golden brown.
You can easily double this recipe to make 24 rolls for a party and if any are left over, they freeze beautifully.