Mini Cracker Cheeseburgers Recipes

MINI CHEESEBURGERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix ground beef, 1/2 cup ketchup, 1/2 cup shredded cheese, egg, and garlic powder in a large bowl. Form mixture into 1 inch balls, and gently press onto prepared baking sheet to form mini-burgers.
• Bake in preheated oven for 20 minutes. Spread remaining ketchup on burgers, and sprinkle with remaining cheese. Return burgers to the oven, and bake until cheese is melted and bubbly, about 5 minutes.

MINI CHEESEBURGERS

Steps:

• Heat broiler, with rack in top position. Divide beef into 8 balls. Press each lightly to form 1/2-inch-thick patties and season both sides with salt and pepper. Broil patties about 5 minutes for medium. Remove from oven and top each with a cheese slice. Broil until cheese melts, about 1 minute.
• Serve burgers on rolls with lettuce, tomato, pickles, and mustard.

MINI CHEESEBURGER BITES

Steps:

• Microwave meatballs as directed on package until heated through. Cut meatballs and cheese slices in half.
• Top each of 12 crackers with 1 each cheese piece, meatball half and second cheese piece; place on microwaveable plate. Microwave on HIGH 20 to 30 sec. or until cheese begins to melt.
• Top with remaining crackers to make 12 "cheeseburgers."

PARTY TIME MINI CHEESEBURGERS

Steps:

• Preheat broiler. In a large bowl, combine the first 8 ingredients. Add beef; mix lightly but thoroughly. Shape into 10 patties. Transfer to a 15x10x1-in. baking pan. Broil 3-4 in. from heat 4-6 minutes on each side or until a thermometer reads 160°., Meanwhile, using a 1-in. pumpkin-shaped cookie cutter, cut out 10 pumpkin shapes from cheese slices or cut slices into thirds. Immediately place on burgers; serve on rolls. Freeze option: Place patties on a waxed paper-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a large freezer container; return to freezer. To use, broil frozen patties as directed, increasing time as necessary.

MINI PARTY BURGERS

Steps:

• Preheat oven to 400°. Place beef in a small bowl; sprinkle with dressing mix and mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties., In a large nonstick skillet, cook burgers over medium heat 3-4 minutes on each side or until a thermometer reads 160°. Remove from heat., Meanwhile, in a small bowl, whisk egg with water. On a lightly floured surface, unfold puff pastry; roll into a 12-in. square. Cut pastry into four 6-in. squares; cut squares in half to make 8 rectangles. Place a burger on 1 end of each rectangle; top with cheese. Brush edges of pastry with egg mixture. Fold pastry over burger to enclose; press edges with a fork to seal., Transfer to a parchment-lined baking sheet. Brush tops with egg mixture. Bake 15-20 minutes or until golden brown.

MINI PEANUT BUTTER CHEESECAKES RECIPE BY TASTY

Steps:

• Form peanut butter sandwiches with Ritz crackers.
• Place them in the bottom of each cup of a muffin tin.
• In a large bowl beat together cream cheese and sugar.
• Then add peanut butter, sour cream, vanilla, 2 eggs, and beat again.
• Pour mixture over each peanut butter sandwich until each cup is ¾ full.
• Top with crushed Ritz cracker.
• Bake for 22 minutes at 275°F (135°C). Let cool completely and then refrigerate 2 hours.
• Enjoy!

IMPOSSIBLY EASY MINI CHEESEBURGER PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
• Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.

MINI CHEESEBURGERS

Steps:

• To make cheeseburgers: In a bowl, mix ground beef, salt and pepper. Shape 1/4-ounce at a time into 1 1/2-inch patties. Broil or grill 30 seconds per side.
• To assemble: At serving time, preheat oven to 350 degrees F. Slice buns in half. Layer ketchup, tomato and lettuce on each bottom half. Place burgers on baking sheet; top each with a slice of cheese. Bake until cheese melts, 2 to 3 minutes. Place in buns and serve.
• To make the basic bread dough: In a small bowl, mix yeast, 1/2 teaspoon of sugar and 1/2 cup warm water. Let sit until foamy, about 5 minutes. In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt and 1 cup flour. Beat until smooth and creamy, about 7 minutes. Add yeast mixture; beat on medium. On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes. Switch to dough hook. Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes. If dough is too wet, add 1/4 cup flour. On lightly floured surface, knead dough several turns into a ball. Cover dough with plastic. Let stand in warm place until it doubles in size, about 1 hour.
• Preheat convection oven to 350 degrees F.
• Coat parchment lined baking sheet with cooking spray. Roll dough into 3/4 inch balls; place 1 1/2 inches apart on baking sheet. Cover with plastic wrap lightly coated with cooking spray. Let stand on a warm place until doubled in bulk, about 20 minutes. Brush egg wash over dough; sprinkle with poppy seeds. Bake until golden brown, 8 to 10 minutes, rotating pan half way through. Cool buns on rack.

MINI CRACKER CHEESEBURGERS

Steps:

• Brown meat in small skillet on medium heat, stirring frequently to break up the meat. Drain well. Stir in ketchup.
• Cut cheese into 6 slices; cut each slice into quarters.
• Top each of 24 of the crackers with 1 tsp. of the meat mixture and 1 cheese piece; cover with second cracker to make sandwich. Serve warm.

MINI CHEESEBURGER SALAD WITH YELLOW MUSTARD VINAIGRETTE

Steps:

• Preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill.
• Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface.
• Slice the brick of cheese into 1/4-inch pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers loosely with foil to melt cheese.
• Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes.
• Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Add the chopped chives and pimentos, stir to combine
• Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over the completed dish.