Bite Size Burgers Recipes
BEEF STROGANOFF BURGERS
These shroom burgers are both double-deckers and double mushroom - they have a whole roasted portobello mushroom (in addition to a burger patty) and a creamy mushroom stroganoff sauce.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Remove the stems from 4 of the mushrooms and set the stems aside. Put the 4 stemmed mushroom caps, gill-side-up, in a large baking dish, making sure there is at least 1/2 inch of space between them. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast until a knife inserted in the center meets just a bit of resistance, 20 to 25 minutes. Remove and keep warm.
- Clean and roughly chop the reserved mushroom stems and the remaining portobello. Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft and translucent, about 4 minutes. Add the chopped mushrooms, garlic and a generous amount of black pepper; cook until the stems are soft, about 4 minutes.
- Sprinkle the flour over the onions and mushrooms and stir until all of the flour has been absorbed. Stir in the beef broth. Bring to a simmer and cook, stirring, until thick, about 5 minutes. Remove from the heat and stir in the sour cream, parsley, mustard and Worcestershire sauce. . Keep warm while you grill the burgers.
- Shape the ground beef into four patties, each about 5-inches in diameter. Sprinkle well with salt and pepper. Heat a nonstick grill pan over medium heat. When the pan is hot, spray it liberally with nonstick cooking spray. Add the burgers and cook until nicely browned, about 2 minutes. Flip the burgers and cook for another 1 1/2 minutes for medium-rare.
- Put the bottoms of the buns on serving plates. Top each with a lettuce leaf and a roasted mushroom, gill-side down, then top with a burger and a generous dollop of the sour cream-mushroom sauce. Cover with bun tops and serve.
BITE-SIZE BURGERS
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 12 burgers
Number Of Ingredients 0
Steps:
- Divide a tube of refrigerated French bread dough into 12 pieces; roll into balls and place in oiled mini-muffin cups. Brush with a beaten egg and sprinkle with sesame seeds. Bake at 350 degrees F until golden, about 15 minutes. Remove from the pan and let cool. Form 1 pound ground beef into twelve 2-inch patties, place on a foil-lined baking sheet and bake 15 minutes. Split the buns; fill with the patties, sliced cheddar cheese, pickles, ketchup and mustard.
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- For the buns: In a large bowl add the flour and sugar, then on one side of the bowl add the salt, and add the yeast to the other side (yeast doesn’t like direct contact with salt). Set aside.
- In a jug, add the water, milk and butter, and heat in the microwave until the butter has melted and the liquid is hot, but not so hot it would burn you. Add the liquid to the flour mixture, then give it a stir with a wooden spoon and add in half of the beaten egg. Give it all a good mix with your hands and then tip out onto a lightly floured surface and knead for about 4 or 5 minutes. It will be sticky, but try not add too much more flour as it will make the buns tougher. Gather the dough into a ball and place in a bowl that’s been lightly greased with olive or vegetable oil. Cover with clingfilm and leave for about 20 minutes.
- Empty the dough out onto a floured surface, knock the air back out of it, then cut the dough into little portions of approx. 7g each. Roll these portions into balls and place onto a couple of non-stick baking trays. You should get approx. 40 to 50 buns out of this. Place the trays in a plastic bag and leave to prove in a warm, draught free room for about an hour.
- Preheat your oven to 190c. After an hour, the buns should have risen. Gently brush the tops with the remaining egg mix and scatter the sesame seeds over the buns. Put in the oven and cook for 6-7 minutes until golden brown. Take out and leave to cool.
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- Grilled Cauliflower "Steak" Burgers. This burger is pretty much all vegetable. Kitchen Treaty's Karen Raye slices a head of cauliflower into "steaks" then grills each, adds a topping of melted provolone, Dijon mustard and a bit of mayonnaise, and a handful of onions and arugula before placing inside a Ciabatta bun.
- Lentil-Chickpea Veggie Burgers with Avocado Green Harissa. Cookie and Kate's Kate Taylor says eggs are the secret ingredient in this Mediterranean-inspired meal.
- Smoky Black Bean Beet Burgers. Sarah McMinn, one half the brain behind Minimalist Baker says you need 10 ingredients and one hour to master this meal. Worth the time?
- Zucchini Chickpea Burgers. Avocado Pesto's Victoria Berman calls this meal a "killer combo." That's because atop the burger patty made with zucchini, quinoa, sunflower seeds and chickpeas, lie wasabi mayo, edamame hummus, thinly sliced cucumbers, red onions and arugula.
- Walnut Mushroom Veggie Burgers. Jeanine Donofrio, the blogger behind Love and Lemons calls these patties "perfect between bread." That's because "chopped up mushrooms create a sort of meaty quality without becoming dry.
- Jamaican Jerk Veggie Burgers. Red beans and quinoa form the base of these patties, which are molded with jerk spice, including cinnamon, ginger, all spice and spicy hot peppers.
- Mushroom Eggplant Tofu Burgers. "I love that you can see the vegetables in this healthy and filling burger," says Kitchen Tested's Melinda Strauss of the meaty, meatless patties she makes with tofu.
- Spicy Edamame Burgers. "Freaky green burgers that are also freaky delicious? Yes, please," says A Beautiful Mess' Emma Chapman. Delicious and easy, that is.
- Butternut Squash and Chickpea Patties with Grape/Avocado Salsa. Looking to eat your burger for lunch? Do like Cara's Cravings blogger Cara Lyons and place it in a pita.
- Artichoke Spinach Cauliflower Burger. Barbecuing your dinner? Dine on these patties—they're grillable, says Vegan Richa's Richa Hingle. The key? Fewer chopped ingredients, and a cookie cutter to bind them properly.
HAWAIIAN BURGER BITES - I WASH YOU DRY
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Estimated Reading Time 3 mins
- Unwrap dough and separate into 4 small rectangles, pinches seams together. Cut each rectangle into 6 equal squares and press dough into a lightly greased mini-muffin tin. Bake for 6 minutes, then remove from oven and use the end of a wooden spoon or dowel to make an indentation in the cups.
- Meanwhile combine 3/4 cup of the reserved pineapple juice, brown sugar, apple cider vinegar, corn starch and soy sauce in a shallow pan over medium heat. Stir until thickened, about 4 to 5 minutes. Add the meatballs and pineapples to the sauce and stir to coat. Place one meatball in each crescent cup along with a little bit of the sauce, then finish baking for about 8 to 10 minutes or until the crescent dough is cooked through.
- Skewer the pineapple with a toothpick and insert into each burger bite and remove from muffin tin. Sprinkle with thinly sliced green onions if desired and serve warm. Enjoy!
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- Place them on a foil lined baking sheets and bake for 15 minutes. Turn oven off and add a slice of cheese to each burger bite. Place back in oven to melt cheese for 2-3 minutes. Set aside to prepare remaining ingredients.
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