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.
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.
- 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.
Dollop a spoonful of pimiento cheese on each tomato - it adds a little tanginess to the burger.
Per 2 burgers: 840 calories; 66% calories from fat; 62g total fat; 24g carb.; 1072mg sodium; 2g fiber; 47g protein