Baby BLT Burgers

Forget the "bigger is better" burger mentality. With these high-impact baby burgers, the new perspective is "the more the merrier!"

Recipe courtesy of Cuisine at Home

Seems like every casual restaurant features baby burgers. What's the allure? Presentation of a big plate of little burgers is cool; they're the perfect size for kids, and adults can eat two without shame; but mostly, they're just plain fun!

Here are a few key tips. Buy cocktail buns from your grocer's bakery - this will determine the size of the burgers. Use roma tomatoes (one slice is a perfect fit). For big-time flavor, be sure to add cooked bacon to the seasoned ground beef. And finally, the pimiento cheese: If you've never had it on a burger, get ready for a real treat.

Makes 8 baby burgers

Total time: 40 minutes

You must cook the bacon before mixing with the ground beef—otherwise, it’ll be rubbery.

For the pimiento cheese

¹/₂ cup mayonnaise
¹/₂ cup Cheddar, shredded
1 jar sliced pimientos, drained (2 oz.)
Salt to taste

Use a biscuit cutter that's slightly larger than the bun to shape and press burgers to a consistent size.

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For the burgers

¹/₂ lb. thick-sliced bacon, diced
1 ¹/₂ lb. ground chuck
Salt and pepper
8 cocktail rolls, halved horizontally (2 ¹/₂")
Green leaf lettuce
Roma tomato slices

Grill burgers, then assemble on buns with lettuce and slices of Roma tomato.

Instructions

Preheat grill to medium-high.
Blend mayonnaise, Cheddar, pimientos, and salt for the Pimiento Cheese in a food processor. Refrigerate until ready to serve.
Saute bacon for the burgers in a skillet over medium-high heat until crisp.
Transfer bacon to a paper towel-lined plate, cool slightly, then mix with ground chuck, salt, and pepper.
Gently shape meat into patties slightly larger than the bun to allow for shrinkage, then grill to medium-well, about 4 minutes per side.
Just before burgers are done, place buns on burgers to heat through.
Assemble with lettuce, tomatoes, and Pimiento Cheese.