The Best Mini Burger! Recipe

The Best Mini Burger!

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  • 300g good minced beef
  • 3 tbsp honey mustard
  • a generous handful of grated parmesan cheese
  • a handful of breadcrumbs (I particularly like using blitzed up day-old foccacia)
  • 1 large hen's egg
  • 1 large white onion, peeled and finely chopped
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tbsp finely chopped fresh rosemary
  • 1 tbsp finely chopped fresh thyme
  • 1 tbsp finely chopped fresh oregano
  • sea salt & black pepper
  • extra handful of breadcrumbs

  • 8 slices mild cheddar cheese

  • a handful of rocket
  • 4 cherry tomatoes
  • wholegrain mustard
  • 8 quails eggs
  • 8 butter rolls (the soft kind)
  • olive oil
  • butter
  • onion gravy & truffle sabayon (optional)

How to make The Best Mini Burger!

There must be a billion recipes out there for burgers now, but this is my tweaked, tried, and tested recipe. I especially love them smaller than usual (you can always modify it to make normal sized burgers), but they're awesome tasting, juicy, delicious, and heaven on a plate. They're especially awesome served with potatoes fried in duck or goose fat. (Makes 8 mini burgers)

  1. In a large mixing bowl, mix together mince, honey mustard, parmesan cheese, chopped onion, one handful of breadcrumbs, herbs and spices, egg, and salt and pepper to taste. Make sure everything is well-combined, but don't overmix or it'll affect the texture of the burger after it's cooked.
  2. Divide the mixture into 8 portions, and roll each portion into a ball, then flatten slightly to get a patty that's about 2.5-3 inches across, and about 1 inch thick. Roll each patty in breadcrumbs and set them aside on a tray or plate lined with greaseproof paper. Keep in the refrigerator until ready to cook.

(Steps 1 and 2 can be done about 24 hours in advance.)

  1. At least half an hour before cooking time, take patties out of the fridge. Slice your butter rolls in half, and butter them lightly. I also like to smear some wholegrain mustard on the top bun.
  2. Slice the cherry tomatoes, and wash the rocket. On the bottom half of each bun, place a few rocket leaves, and lay 2-3 slices of tomato on top of it.
  3. Crack each quail's egg into a saucer and fry them in a little oil to your liking. (I like them sunny-side up, plus they look so cute like that!)
  4. Heat up some olive oil in a non-stick pan (that has a lid) on medium-high heat. Fry each patty for about 3-5 minutes on the first side, flip them over and fry for another 1 minute. Lay the slices of cheddar, then turn the heat to the lowest and cover the pan for another 5 minutes. By this time, the patty should be cooked through (maybe a bit pink in the middle, but that's fine as long as you're using good beef), and the cheese should have melted all over it.
  5. Place the cooked patty on top of the rocket and tomato slices, top with a fried quail's egg (and the truffle sabayon and onion gravy, if using). Place the top bun over it, squish it down and dig in!
  • yongfook
    yongfook says

    *a single tear rolls down his face as yongfook realises that the vision of pure burgery beauty on screen is in fact just a picture and he cannot eat it*

  • celia
    celia says

    hahaha jon, you're hilarious. the egg looks so cute, indeed!

  • iconsam
    iconsam says

    Wow... The burger with the rocket and the quail egg with the mustard... It's perfect.

  • rachel
    rachel says

    if you don't like the sharpness of the onion - which i don't even think you really get anyway when it's in the patty - another thing you can do is slow-fry the chopped onions in a little butter on very low heat for about 10min or so, and letting it cool before adding it to the burger.

  • Judy
    Judy says

    I almost thought yongfook said 'buggery beauty'.. but no, this really IS the ultimate burger... such awe-inspiring ingredients - I don't even know where to begin imagining how this tastes!?

  • tjr
    tjr says

    Looks incredibly delicious, so I'd hate to suggest anything, but... 1. Never use lean meat, or you'll end up with a dry burger. 2. Mild cheddar seems like it would let down a burger this great. Slap on something sharp, something with bite, something with flavour. 3. Try using different meats: if you mix the beef with veal, or pork, it tends to create a much more complex flavour. Lamb and bison also make excellent burgers. 4. I rarely add breadcrumbs to burgers, since an egg is enough to bind them, and the breadcrumbs just reduce the juiciness. I know it seems like a lot, but it really does look delicious, especially with a truffle sabayon.

  • rachel
    rachel says

    1. I don't use lean meat - I only specified "good" mince, i.e. mince that isn't full of weird bits you're not sure you want to eat. 2. I actually specifically chose mild cheddar because I didn't want the sharpness to overwhelm the burger - it's such a small thing and there are already so many flavours like the truffle sabayon, onion gravy, and so on. Another one I'd suggest is gruyere, but of course it's up to you to use whatever you want to when you make this. 3. Adding breadcrumbs to burgers doesn't "reduce the juiciness" - it just prevents it from being too wet which would make it fall apart. This is due to the egg, the mustard, and other wet ingredients there. Anyway, the other reason I use breadcrumbs is because by using breadcrumbs made with rosemary foccacia or sth similar, you get more flavour instead of just a different texture. Thanks for the suggestions though, I really like the one about mixing different meats. I guess I never do that 'cos often I need to leave out pork ...

  • tjr
    tjr says

    Somehow my post really messed up the thread. I know you'd never use lean meat, but just a pointer to anyone reading, given the amount of dry burgering that goes on at every barbecue ever. I generally don't mix many wet ingredients into a burger (good meat tastes good on its own), which is why I would avoid breadcrumbs in general. When it comes to something like a burger, I lean more towards simplicity in the burger itself, with complexity in the toppings.

  • rachel
    rachel says

    yongfook heelllppppp.

  • tjr
    tjr says

    I fail typing.

  • rachel
    rachel says

    haha no i don't think so - cos mine screwed up too. i was trying to number my points but i think that ended up with some other formatting thingiebob.

  • tjr
    tjr says

    I tried to number mine as well.

  • rachel
    rachel says

    yeah i messaged yongfook and he says that must have been the problem, and he'll fix it in a bit. (: hooray its not our typing.

  • yongfook
    yongfook says

    numbering in comments now works ;)

  • rachel
    rachel says

    hooray! hero. :)

  • MsNyanko
    MsNyanko says

    ostridge burgers are good too ^^

  • worldpeas
    worldpeas says

    at the end of the day, a burger makes me happy. i want to eat my screen now. lol.

  • tea
    tea says

    Is there a special technique in pan frying burgers? Because thick burgers usually take quite a while to cook. Usually my kitchen if full of steam and my pan is blackened by the time my burgers are done. Have you had truffled potatoes? Its gooooood.

  • rachel
    rachel says

    @tea: moderate the heat. if it's too hot, the outside will burn before the inside's cooked, if it's not hot enough the outside won't have the nice crust. and if you see my method, i cover it after turning it to let it steam.

  • tjr
    tjr says

    tea: either use a lower temperature pan, or: *WARNING: EATING GROUND MEATS LESS THAN THE TEMPERATURE THEY SHOULD BE COOKED TO CAN BE BAD NEWS* If you get a good cut of meat and ask the butcher to grind it for you, you can certainly cook it to your desired doneness. I've done everything from tenderloin to brisket burgers, and I think I prefer them around medium. Common choices are usually ground chuck or sirloin, but something like brisket makes the best burgers, I find.

  • tr1n1ty
    tr1n1ty says

    With buger patties normally after frying to brown them I'd shove the whole pan into an oven on medium heat to cook through and maintain that crips crust :) Wonderful burger btw. I've never tried mini burgers before so I'm gonna try it!!

  • rachel
    rachel says

    tr1n1ty: yes, i do likewise with full-sized burgers, but because these are so small it's generally not necessary. also when i lower the heat to melt the cheese, they steam a little and that normally finishes off the cooking. besides, when you're doing burgers on your own and know exactly what goes into them, you're allowed to do them medium. :)

  • chimp
    chimp says

    Hey Tea... suggestion from cooking legend Heston Blumenthal - heat the pan really hot, then place the burger in and flip it every 30 second for a few minutes, this will mimick the effects of a burger cooked in a rotisserie. more details: (if u don't know heston.. look him up! he studies the science of cooking and owns the fat duck, one of THE best michelin 3 star restaurants in uk)

  • alos31
    alos31 says

    That looks delicious

  • minus
    minus says

    my stomach is growling after looking at this...

  • beardsly
    beardsly says

    "*a single tear rolls down his face as yongfook realises that the vision of pure burgery beauty on screen is in fact just a picture and he cannot eat it*" Pretty much what I was thinking.

  • wanpingyau
    wanpingyau says

    hi Rachel thank you so much for this recipe!! tasted wonderful! =D

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