Mini Monster Burgers Recipes

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SLIDER-STYLE MINI BURGERS



Slider-Style Mini Burgers image

These remind me of my favorite fast food restaurant's little burgers! Perfect appetizer to bring to a party!

Provided by Minnesota_Girl

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 50m

Yield 24

Number Of Ingredients 6

2 pounds ground beef
1 (1.25 ounce) envelope onion soup mix
½ cup mayonnaise
2 cups shredded Cheddar cheese
24 dinner rolls, split
½ cup sliced pickles

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.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 16.1 g, Cholesterol 36.4 mg, Fat 13.2 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 4.7 g, Sodium 428.1 mg, Sugar 1.8 g

MINI MAN BURGERS



Mini Man Burgers image

Provided by Alton Brown

Time 15m

Yield 8 burgers

Number Of Ingredients 7

1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 pound ground chuck
8 (3-inch) buns or rolls, split in half
2 to 3 tablespoons mayonnaise

Steps:

  • Preheat the oven to 250 degrees F. Preheat a griddle to 350 degrees F.
  • Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.
  • Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares.
  • Wrap the buns in foil and place in the oven for 5 to 10 minutes. Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side.
  • Remove the buns from the oven. Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired. Serve immediately.

MINI BURGERS



Mini Burgers image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

1/2 cup ketchup
1/4 cup yellow mustard
1 cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon Cajun seasoning
4 tablespoons grapeseed oil
4 tablespoons unsalted butter
12 slider buns
Twelve 3-ounce burger patties
Salt and pepper to taste
Salt and pepper to taste
12 slices American cheese
24 slices Roma tomato
3 cups shredded romaine lettuce

Steps:

  • For Paul's burger sauce: In a medium bowl, whisk together all of the sauce ingredients.
  • For the burgers: Heat a large cast-iron skillet over medium-high heat until almost smoking. Add about 1 tablespoon of oil and 1 tablespoon of the butter to the skillet. When the butter has melted, working in batches, open the buns and toast them in the skillet until they are golden brown.
  • Wipe out the skillet and reheat it over medium-high heat. Season the burger patties with salt and pepper. Working in batches and using more of the oil and butter, place some of the burger patties in the skillet (do not crowd the pan). Cook until the burgers are well seared (about 3 minutes) and flip. Place a slice of cheese on each burger and continue to cook the burgers for 2 minutes longer. Cover the skillet to melt the cheese and steam the burgers. Continue until all the burgers are cooked, adding more oil and butter to the skillet between batches as necessary.
  • Spread each side of the buns with about 2 teaspoons of Paul's burger sauce. Season the tomato slices with salt and pepper and place the tomatoes on the bottoms of the buns. Place the cooked burger patties on top of the tomatoes and then top the burgers with shredded lettuce. Secure the tops of the buns on the burgers with frilled toothpicks or small bamboo skewers.

MINI MONSTER BURGERS



Mini monster burgers image

Bring burgers to life with these mini monsters! Perfect for Halloween or a kids party, they're easy to make and lots of fun

Provided by Cassie Best

Categories     Dinner

Time 30m

Number Of Ingredients 9

vegetable oil, for the baking tray
8 beef meatballs
8 small seeded rolls, split
1 Little Gem lettuce
2 slices cheddar
¼ small cucumber (about 4cm long)
16 cornichons
16 pimento-stuffed green olives
ketchup, to serve

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Line a baking tray with foil and drizzle with a little oil. Arrange the meatballs over the tray, spaced apart, and squash into flat patties using the palm of your hand. Turn the patties over and rub in the oil, then bake for 15 mins.
  • Meanwhile, top the base of each roll with a small lettuce leaf. Halve the cheese slices lengthways in a zig-zag to make 'teeth', then cut in half again crosswise so you have eight rows. Cut the cucumber into thin slices on the diagonal to make tongues. Push a cocktail stick into each of the cornichons, lengthways, to make the horns and halfway through the olives to create the effect of eyeballs on stalks.
  • Add a burger patty to each of the lettuce-lined buns, followed by a cucumber tongue, cheese teeth and drizzle of ketchup, then sandwich with the tops of the buns. Stick the olive eyes and cornichon horns into the tops of the buns.

Nutrition Facts : Calories 205 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium

MINI BURGERS WITH CARAMELIZED ONIONS



Mini Burgers with Caramelized Onions image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h

Yield Makes 8 mini burgers

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
3 medium onions, thinly sliced
1/4 cup red wine
4 sprigs thyme
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small onion, preferably Vidalia, finely chopped
1 pound ground beef
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
1.5 oz. Comte cheese, thinly sliced, cut into 1 1/2-inch squares
3 red tomatoes, such as Campari, sliced 1/4-inch thick
8 three-inch mini brioche buns, split in half

Steps:

  • Make the onions: Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 8 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until nicely browned and caramelized, about 30 minutes more.
  • Add wine, thyme, and 1/4 cup water. Raise heat to medium-high and cook, stirring occasionally, until the liquid has evaporated, about 3 minutes. Season with salt and pepper.
  • Make the burgers: heat oil in a small skillet over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 2 minutes. Remove from heat and let cool completely.
  • Heat a grill to medium-high. Combine beef, parsley, and onion in a bowl. Season with salt and pepper. Form into 8 one-inch-thick patties. Grill 4 to 5 minutes per side for medium-rare. Top with a square of cheese after flipping burger if desired. Assemble with caramelized onions and skewers.

MINI HAMBURGERS



Mini Hamburgers image

Reports Judy Lewis of Sterling Heights, Michigan, "I guarantee these will be the first snack cleared from your table."

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 40 servings.

Number Of Ingredients 11

1/2 cup chopped onion
1 tablespoon butter
1 egg, lightly beaten
1/4 teaspoon seasoned salt
1/4 teaspoon ground sage
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound lean ground beef (90% lean) or ground beef
40 mini buns, split
8 ounces process American cheese slices, cut into 1-1/2-inch squares, optional
40 dill pickle slices, optional

Steps:

  • In a large skillet, saute onion in butter. Transfer to large bowl; add egg and seasonings. Crumble beef over mixture and mix well. Spread over bottom halves of the buns; replace tops. Place on baking sheets; cover with foil. , Bake at 350° for 20 minutes or until meat is no longer pink. If desired, place a cheese square and pickle on each hamburger; replace tops and foil and return to the oven for 5 minutes.

Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 180mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

MINI BURGER BUNS RECIPE BY TASTY



Mini Burger Buns Recipe by Tasty image

If you're looking to go the extra mile and make hamburger buns from scratch, try out this recipe! It's easy and the results are impressive. After the buns come out of the oven, we brush them with melted butter to make them even more delicious. We turned these into mini buns, but if you want to make regular-sizes buns, just divide the dough into 8 equal portions and bake for 15-18 minutes instead.

Provided by Katie Aubin

Categories     Appetizers

Time 2h10m

Yield 80 mini buns

Number Of Ingredients 9

1 cup lukewarm water
1 tablespoon active dry yeast
3 tablespoons granulated sugar
3 ½ cups all purpose flour
1 teaspoon kosher salt
2 tablespoons unsalted butter, room temperature
1 large egg
nonstick cooking spray, for greasing
3 tablespoons melted unsalted butter, for finishing

Steps:

  • Add the lukewarm water to a 2-cup liquid measuring cup or medium bowl. Add the yeast and sugar and stir to combine. Let sit for 5-10 minutes, until frothy and doubled in volume.
  • In a large bowl, whisk together the flour and salt. Add the butter, egg, and the yeast mixture and stir with a rubber spatula into a shaggy dough.
  • Turn the dough out onto a clean surface and knead until smooth and soft, about 4 minutes. Place the dough in a clean large bowl lightly greased with nonstick spray and cover with a towel. Let rest until in a warm place until doubled in size, about 1 hour.
  • Preheat the oven to 400°F ( 200°C). Line a baking sheet with parchment paper.
  • Lightly grease a clean surface and place the dough on top. Pat down with your hands to about ¼-inch thick. Use a ¾-inch (2-cm) round cutter to cut out small circles. Place on the prepared baking sheet.
  • Brush the tops of the buns with melted butter, then bake for 7-10 minutes, or until the tops are golden brown.
  • Remove the buns from the oven and brush with more melted butter while they are still warm. Let cool for at least 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 28 calories, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

THE BEST "MINI BURGERS" YOU WILL EVER TASTE



The Best

These mini burgers are so good! The recipe comes from the Neely's. Everyone I have made these for starts craving them and wants more and more. Try these as the recipe is written for the best results and then change it up if desired. I have to tell you, I don't like mustard and I love cheese. This uses dijon mustard and does not have cheese. I even tried them with the cheese and didn't like them as well. Hope you enjoy!

Provided by quick meal

Categories     Lunch/Snacks

Time 20m

Yield 12 burgers, 4 serving(s)

Number Of Ingredients 8

3 tablespoons mayonnaise
1 tbsp.dijon mustard
1/2 tablespoon cayenne pepper
salt and pepper
1 lb hamburger
1 teaspoon onion powder
1 large red onion, sliced
12 party size hamburger buns

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.

MINI CHEESEBURGERS



Mini Cheeseburgers image

These yummy mini cheeseburgers are topped with cheese and ketchup and served over rice or noodles.

Provided by Donelle

Categories     100+ Everyday Cooking Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 pound lean ground beef
½ cup ketchup
½ cup shredded Cheddar cheese
1 egg
1 pinch garlic powder
¼ cup shredded Cheddar cheese
¼ cup ketchup

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.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 11.9 g, Cholesterol 149.5 mg, Fat 23.8 g, Fiber 0.2 g, Protein 31.6 g, SaturatedFat 11.2 g, Sodium 725.4 mg, Sugar 10.5 g

MONSTER VEGGIE BURGERS



MONSTER Veggie Burgers image

Why should meat lovers have all the fun? This larger than life veggie burger is loaded with fresh vegetables and tasty chickpeas. It moves veggies from the side to the center of the plate.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 14

1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 egg
1 clove garlic, finely chopped
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup chopped fresh spinach
1/2 cup shredded carrot
2 tablespoons chopped fresh cilantro
3/4 cup Progresso™ panko bread crumbs
2 tablespoons canola oil
Toppings, as desired (avocado halves, cilantro leaves, cucumber slices, tomato slices, sweet pepper strips, lettuce leaves)
Sauces, as desired (spicy mustard, sriracha, ketchup, citrus vinaigrette)

Steps:

  • In food processor bowl, place chickpeas, egg, garlic, smoked paprika, coriander, cumin and salt. Cover; process with on-and-off pulses about 45 seconds or until nearly smooth. Stir together bean mixture, spinach, carrot and cilantro until well combined. Stir in bread crumbs. Shape mixture into 4 patties, about 3 1/2 inches in diameter and 1/2 inch thick.
  • In 10-inch nonstick skillet, heat 2 tablespoons canola oil over medium heat until hot. Cook patties in oil 8 to 10 minutes, turning once, until brown and crisp.
  • Serve veggie burgers stacked with toppings and drizzled with sauce.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 55 mg, Fat 2, Fiber 7 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Veggie Burger, Sodium 370 mg, Sugar 2 g, TransFat 0 g

SLIDERS- MINI BURGERS W/CHEESE



Sliders- Mini Burgers W/Cheese image

These burgers are similiar to White Castle/Krystal type burgers. I use Sara Lee Dinner rolls that come 12 to package and can be found in the bread section of most supermarkets. The recipe sounds complicated, but I prep everything ahead of time so that once I start frying the burgers, I can make 12 of them in less than 15 minutes. I usually serve 3 burgers per serving. I hope you and yours enjoy them as much as my family. These are requested twice a week in my house!

Provided by ItalianMomof2

Categories     Lunch/Snacks

Time 45m

Yield 12 burgers, 4 serving(s)

Number Of Ingredients 6

1 1/4 lbs 90% lean ground beef
1 large vidalia onion, finely chopped
6 slices cheddar cheese, cut in half
1 (12 count) package sara lee dinner rolls (12 count, or any other small dinner rolls)
12 dill pickle slices
ketchup

Steps:

  • Each burger is 1/4 cup of ground beef. I have those stainless steel measuring cups that come 4 to a pack and are broken down by 1/3, 1/4, 1/2 and 1 cup. Gently measure out 1/4 cup of ground beef and roll into a ball. Don't pack the meat into the cup. Do this for the rest of the meat, you should get 12 "balls.
  • Take a sheet of wax paper (12x12) and put 2 meat balls on the lower half of the wax paper. Fold over the wax paper so that the meat balls are between it. Gently press each ball down evenly to make two THIN beef patties. (I gently press down and then take a rolling pin and roll them out nice and thin. The patties will appear to be the size of a regular burger, but trust me, after you cook it, it will decrease in size, and fit on the tiny buns.
  • Lift the top layer of the wax paper up and "shape" the patties making sure they're nice and round. Once done, put the top layer back on and put to the side. Take another sheet of wax paper and do the same for the rest of the burgers.
  • Take the dinner rolls and cut into thirds. (lay the dinner roll on it's side and cut into 3 even pieces.) Take the middle piece out leaving just the top and bottom of bun. If you want to make double burgers, you will only need 6 of the dinner rolls, not 12.
  • Finely chop the onion and put 1/4 of the onion into a bowl with 1 cup of boiling water. Let it steep, this onion water will help "steam" your buns later. Put the rest of the chopped onion in another bowl and put on the side till later.
  • Cut the 6 slices of cheese in half and arrange in a single layer on a sheet of wax paper and arrange the pickle chips on a plate. (you are doing all these preparations ahead of time since the burgers are thin they will cook fast and you want everything done and ready for cooking.
  • Heat up your frying pan on medium high heat. (When I cook these burgers, I use 2 frying pans at once). Once the pans are hot enough, place the burgers into the pan and cook about 4 minutes. If the burgers appear to be cooking fast, you can flip them sooner.
  • Once you flip the burgers, put 1 tsp of onions on each burger immediately. Let the burgers cook for 4 more minutes.
  • Take some of the onion water and pour into pan, about 1/4-1/2 cup. This will help steam the burgers and bun. cook 1 minute.
  • put a slice of cheese onto each burger. I like "steamed" buns, so after I put the cheese onto the burgers, I put one of those splatter shields over the top of the frying pan with the tops of the buns on it. This also serves as a top and helps melt the cheese.
  • While the cheese is melting, arrange the bun bottoms on a plate and put a squeeze of ketchup and one pickle on each bun.
  • Once the cheese has melted, place the burger onto the bun and immediately put the top on.
  • Repeat until all the burgers are cooked.
  • Enjoy!

Nutrition Facts : Calories 690.3, Fat 34.3, SaturatedFat 16.1, Cholesterol 137.1, Sodium 1062.4, Carbohydrate 47.5, Fiber 3.3, Sugar 4.8, Protein 46.3

MINI MARTIAN BURGERS



Mini Martian Burgers image

I'm always trying to come up with fun recipes for my grandchildren. Since these mini burgers starred at their trick-or-treat party, my grandkids have been requesting them often. They love to help me make the sliders. -Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1-1/4 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper
2 cups frozen seasoned curly fries
4 slices American cheese, halved
8 Hawaiian sweet rolls, split
1/4 cup pimiento-stuffed olives, drained
Ketchup

Steps:

  • Shape ground beef into eight small patties; sprinkle with salt and pepper. In a large nonstick skillet, cook burgers over medium heat until a thermometer reads 160°, 3-4 minutes on each side. Meanwhile, bake curly fries according to package directions. When cool enough to handle, cut fries in half., Add a half slice of cheese to each burger; cook until slightly melted, about 1 minute. Place burgers on rolls. Using toothpicks, attach curly fries to rolls to look like antennas and arms, and attach olives to look like eyes. Serve with ketchup.

Nutrition Facts :

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From recipes.net


MONSTER BURGERS RECIPE - PILLSBURY.COM
2007-08-29 1. Set oven control to broil. Place ground beef patties on broiler pan. Broil with tops 3 to 4 inches from heat 10 to 12 minutes or until thoroughly cooked, turning once. 2. Place bottom halves of buns on serving platter. For each monster burger, place 1 …
From pillsbury.com


MONSTER BURGER - LADY BEHIND THE CURTAIN
2019-10-03 In a large bowl, mash the roasted garlic to a pulp, add the chopped basil and chopped cilantro. Mix in the smoked paprika and salt. Add the ground beef and lightly mix. Form into 4 large patties. Grill patties; add the cheddar cheese on …
From ladybehindthecurtain.com


HOW TO MAKE HALLOWEEN MONSTER BURGERS RECIPE!
Cook the burgers, as usual, just make sure to cut the rolls on one side and slip the burger in. Add a few scary cheesy teeth and a long slice of gherkin for its tongue. To finish off, prod two cocktail sticks in the top of the roll and add the olives (for eyes). This is all complimented with a messy serving of ketchup (for the blood).
From myhalloweenland.com


SPICY CHEDDAR MONSTER BURGERS RECIPE - PILLSBURY.COM
1. In food processor or blender, place chipotle chiles. Cover; process until smooth. Measure 4 teaspoons puree (refrigerate remaining puree for later use, if desired). 2. In large bowl, mix beef, 4 teaspoons puree and steak seasoning just until combined. Shape mixture into 8 (4-inch) patties; place 1 cheese slice on each of 4 patties.
From pillsbury.com


MONSTER CHEESE BURGER - FULLY LOADED - LIFE CURRENTS
2020-05-18 Make Parmesan cheese crisps: Preheat oven to 400° F. Line large baking sheet with parchment paper. Using the small holes of a box grater, grate the Parmesan cheese. With a tablespoon-measuring spoon, scoop 4 tablespoons of …
From lifecurrentsblog.com


MEATLESS MONSTER BURGERS - MEATLESS FARM CA/EN
Remove burgers from packaging, add a tablespoon of oil to a pan on a medium heat, add the burgers and cook for 3-4 minutes turning occasionally; Once burger is cooked place on top of the lettuce and tomatoes. Add a slice of pickle hanging over the burger for its tongue, and the jagged cheese for its mouth. Squirt tomato ketchuo along the jagged ...
From meatlessfarm.com


MONSTER BURGERS | HALLOWEEN RECIPE | ANNABEL KARMEL
Measure all of the ingredients into a food processor. Whiz until finely chopped and the mixture has come together. Season and shape into 4 or 6 burgers. Heat a little oil in a frying pan. Fry the burgers for 3 to 4 minutes each side until golden and cooked through. Assemble your monster burgers with the salad ingredients, burger and fake teeth.
From annabelkarmel.com


SPOOKY SUPPER: MINI MONSTER BURGERS - THE MAIL
Today's recipe. Mini monster burgers. VEGETABLE oil, for baking tray. Ingredients. 8 beef meatballs. 8 small seeded rolls, split. 1 Little Gem lettuce. 2 slices Cheddar . ¼ small cucumber. 16 cornichons. 16 pimento-stuffed green olives. To serve: Ketchup. Method. 1 Heat oven to 200c/180c fan/gas 6. Line baking tray with foil and drizzle with a little oil. Squash meatballs …
From mailplus.co.uk


HALLOWEEN MONSTER BURGERS RECIPE - COOK.ME RECIPES
2020-09-30 Grill the burgers according to the package instructions. Slice 1 side of each Cheddar slice in a zigzag pattern using the tip of a knife, so you have 4 sets of teeth. Grill the burger buns, cut-side up, for about a minute until lightly toasted. Assemble the burgers with mayo and lettuce, and the burger patty.
From cook.me


HALLOWEEN MONSTER BURGERS ARE A SPOOKTACULAR HALLOWEEN MEAL!
Instructions. Prepare your burgers to your liking. Cut the edge of the cheese into "teeth." Place large Spanish olives on toothpicks for the eyes. Do the same with 1/2 pieces of bacon for the eyebrows. Cut the end of the pickle into a "fork tongue." Place the burger on the bottom bun.
From anaffairfromtheheart.com


MONSTER BURGERS | VIOLIFE FOODS
Directions. Preheat oven at 356°F. Place oil in a small pot over medium heat, and sauté onion and carrots. Add the spices and set aside. In a bowl, stir …
From violifefoods.com


HALLOWEEN MONSTER BURGERS RECIPE | BLOSSMAN GAS
Directions. In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, teaspoon salt, and teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide. Cook on burgers on the grill over medium-high heat. Cook first side for 3 minutes and then flip burger and cook ...
From blossmangas.com


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