Mini Black Jack Burgers Recipes

MINI BURGERS WITH THE WORKS

Steps:

• Shape beef into twelve 1-in. patties. Place on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 1 minute until meat is no longer pink. Cut each slice of cheese into fourths; set aside., Using a 1-in. round cookie cutter, cut out 6 circles from each slice of bread. Spread half the bread circles with dressing. Layer with burgers, cheese, onions, pickles and tomatoes. Top with remaining bread circles; secure with toothpicks.

SLIDER-STYLE MINI BURGERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
• Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
• Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
• Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

MEATLESS BLACK BEAN BURGERS

Steps:

• Puree black beans in a food processor, or mash with a fork.
• Combine bread crumbs, bell peppers, onion, eggs, barbecue sauce, nutritional yeast, salt, olive oil, taco seasoning, black pepper, garlic powder, chili powder, and chili sauce in a large mixing bowl. Add mashed beans and mix well.
• Form mixture into 8 patties. Place on greased waxed paper and let sit in the refrigerator until firm, about 2 hours.
• Lightly grease a cast iron griddle pan with vegetable oil and heat over medium heat. Add burgers and fry until cooked through, 3 to 5 minutes per side.
• While burgers are cooking, mix mayonnaise, vegan bacon bits, relish, vinegar, and tomato paste for aioli together in a small bowl.
• Top each burger with a slice of Monterey Jack cheese. Serve on toasted hamburger buns with aioli sauce.

MINI BLACK BEAN BURGERS

Steps:

• In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Cook red onion in oil 1 to 2 minutes or until softened. Add garlic, and cook 30 seconds. Remove from heat; cool slightly.
• In large bowl, mix black beans, chiles, ground crackers, chili powder, cumin, salt and onion mixture. Using potato masher or fork, mash mixture, allowing some chunks to remain. Stir in corn. Shape mixture into 10 balls, using hands or 1-oz scoop. Flatten each ball to form a patty.
• Using same skillet, heat remaining oil over medium heat. Working in batches, cook burgers abut 2 1/2 minutes on each side or until lightly browned. Keep burgers warm while cooking remaining burgers. If desired, serve on tortillas or slider buns.

BLACK JACK SLIDERS (MINI BURGERS)

Steps:

• Pre-heat oven to 400 degrees.
• Place bacon on a broiler pan and cook for 10 - 12 minutes, until crispy.
• Meanwhile,Combine ground beef with 4T BBQ sauce, grill seasoning and bread crumbs.
• Form into small patties and using your thumb, form a deep indent into the center of each patty (this prevents them from shrinking).
• On an indoor grill, grill patties over medium heat until both sides have grill marks.
• Remove the bacon from the oven and lower the temperature to 350 degrees.
• Transfer sliders to the oven and cook for 4 - 5 minutes.
• Remove the sliders from the oven and top with condiments and serve.

MINI MEMPHIS BURGERS

Steps:

• Preheat a flat top grill pan to high heat.
• Add sliced onion to grill pan and cook until tender, about 10 minutes.
• In a medium bowl, mix ground beef, onion powder, salt and freshly ground pepper. Make burgers equal in size, about 2-inches across.
• Cook burgers on the flat top for 3 to 4 minutes on each side. Serve on split rolls with grilled onions and mustard sauce.
• Mix all ingredients in a mixing bowl.

THE BEST "MINI BURGERS" YOU WILL EVER TASTE

Steps:

• Mix hamburger, onion powder and salt and pepper to taste. Form into several mini burgers.
• Put burgers on grill or skillet. Add red onion slices around burgers to allow them to cook in the hamburgers juices.
• While burgers cook, mix mayo, dijon mustard, cayenne pepper and salt and pepper to taste.
• Remove burgers and onions when done. Drain grease from skillet. Toast buns in the skillet until they are the desired toastiness.
• Put mayo mix on bottom bun. Put burger on top of mix and top with onion and top bun.
• Enjoy.

BLACK BEAN VEGAN MINI-BURGERS

Steps:

• If you're going to be baking them, preheat the oven to 200°C / 400°F
• Chop up the ginger, green onions and mushrooms finely, and sauté in about half of the olive oil until the mushrooms are wilted and brownish.
• In the meantime, chop up the nuts. Add to the sauté pan to toast a bit.
• If using the fermented black beans, chop finely until they're almost a paste.
• Reserve a couple of spoonfuls of the beans. Mash up the rest of the beans with a masher or in the food processor. Put the fermented black beans in and process until it's fairly smooth. Add the spice and rice flour and process again. Add the sautéed vegetables, the reserved beans and the nuts, and pulse-process until mixed (you want some of the texture to remain).
• Divide the mixture into 8 to 12 portions. With moistened hands, make into flat little patties.
• If baking in the oven, oil a baking sheet and then brush the tops with a bit more oil. Bake for about 10 minutes, flip then bake 5 minutes more.
• If cooking in a frying pan, heat up the pan with the rest of the oil. Fry the burgers until crispy, carefully flip over and fry the other side.
• In the meantime, mix the sauce. Brush the sauce onto the hot burgers, or serve separately for dipping.
• Good hot or at room temperature.