Mini Burgers

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Mini Burgers

There’s nothing that hits the mark like a beefy burger during a game. Succulent meaty and manly! High protein, serve to active kids or a boy in every man!

  • Preparation time
  • Preparation time

    30 minute
  • cooking time
  • Cooking time

    10 minute
  • Preparation time
  • Difficulty

    Medium
  • cooking time
  • Serving

    24 People
  • Goody kitchen

Ingredients

½ tsp black peppercorns
500 grams beef, minced
2 cloves garlic, mashed
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tbsp Worchester sauce
1 tbsp olive oil
½ can Goody Mushroom Slices, drained
1 tsp olive oil
1 clove garlic, mashed
A sprinkle of salt and black pepper
1 tsp Italian herbs
½- ¾ cup cheddar cheese, grated(or 6 cheese slices)
2-3 lettuce leaves, cut into 24 pieces
Tomatoes, sliced into half circles (24 slices)
Goody Mayonnaise with Ketchup, for the buns
Mini burger buns (24)

Method

1.    Heat the oven grill. In a small baking pan, heat the peppercorns until fragrant, then grind. 
2.    In a bowl, mix the first 4 ingredients with the ground pepper. Divide mix into 24 balls. Press down each ball to shape it like a burger (make sure the burger is a little bigger than the bun, as the burger will shrink after cooking).
3.    Grease a baking pan with ½ tbsp olive oil. Place the burgers, leaving spaces between them. Brush the burgers with ½ tbsp oil. Bake in the oven (under the grill) for 7-10 minutes or until golden brown. Take out of oven and place a cheese sheet on each burger. Place back beneath the grill until cheese melts. Take out of oven. 
4.    In the meantime, place 1 tsp of olive oil in a small frying pan and heat. Sauté mushrooms and garlic. Sprinkle with salt, pepper and Italian herbs
5.    Slice buns open with a knife. Spread the mayonnaise with ketchup on the inside. Place a piece of lettuce, then place a tomato slice, and finish off with the cheese burger and mushrooms. Place in a serving dish and serve. 

6.    Tip: Use a large baking tray when grilling the burgers. This will prevent the liquids from seeping out and drying the meat, as well as reducing cooking time.