AuthorFPGThis fun and simple cheese burger recipe is perfect for an upcoming party.
Using one hand, place the mince into a bowl with the chopped onion, barbecue sauce, breadcrumbs, egg and garlic. Mix well using your hands or a fork and shape beef mixture into 24 patties (using slightly wet hands makes this job easier.
Put the patties onto a tray, cover and chill out in the fridge for 5 minutes, whilst you prepare the burgers.
Preheat the grill. Slice the buns horizontally and using a 4cm round cutter, cut rounds from each bun half, place on baking trays. Toast buns cut side up under a hot grill until browned lightly. Put any leftover crusts in a bag and into the freezer, great for breadcrumbs or give the birds in the garden a treat!
Heat a large frying pan, brush the burgers with a little oil. Cook for 3 minutes on each side.
Combine the tomato ketchup with the mustard in a small bowl; divide mixture evenly onto the bases.
Cut the cheese into small slices, top each bun base with a hot patty, cheese then bun on top. Use a cocktail stick to secure the stack. Serve now!
Ingredients
Directions
Using one hand, place the mince into a bowl with the chopped onion, barbecue sauce, breadcrumbs, egg and garlic. Mix well using your hands or a fork and shape beef mixture into 24 patties (using slightly wet hands makes this job easier.
Put the patties onto a tray, cover and chill out in the fridge for 5 minutes, whilst you prepare the burgers.
Preheat the grill. Slice the buns horizontally and using a 4cm round cutter, cut rounds from each bun half, place on baking trays. Toast buns cut side up under a hot grill until browned lightly. Put any leftover crusts in a bag and into the freezer, great for breadcrumbs or give the birds in the garden a treat!
Heat a large frying pan, brush the burgers with a little oil. Cook for 3 minutes on each side.
Combine the tomato ketchup with the mustard in a small bowl; divide mixture evenly onto the bases.
Cut the cheese into small slices, top each bun base with a hot patty, cheese then bun on top. Use a cocktail stick to secure the stack. Serve now!
