Mini Cheese Burgers Stacks

Great for kidsGreat for parties

These look mega and are dead simple to make. Get your mates to be sous chefs and help with shaping the patties, cutting out the burger buns and doing the ‘stack’. If you fancy making standard size burgers this quantity would make 4 burgers but will take longer to cook.


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time: 20 min Cook time: 20 min

Makes 24

  • 200g mince beef
  • 2 spring onions, finely chopped
  • 2 tablespoon barbecue sauce
  • 75g breadcrumbs
  • 1 egg
  • 1 garlic clove, crushed
  • 6 hamburger buns
  • 1 tablespoon oil
  • 2 tablespoon tomato ketchup

    Tomato Ketchup

    Great bbq sauces and bacon butties!

    Could also try our Kid’s Tomato Ketchup

  • 1 tablespoon American mustard

    Mustard

    Worth keeping a few different types.

    • French mustard or Dijon is creamy and can be used in dressings, marinades or adding to sauces.
    • English is good for roast beef, steak, gammon or sizzling sausages.
    • Wholegrain is used in chutney’s and pickles
  • 125g hard cheese

    Cheese

    Add to eggs for omelettes, grate onto soups or salads.

    • Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
    • Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
    such as Cheddar or Edam

Instructions

  1. Using one hand, slap the mince into a bowl with the chopped onion, barbecue sauce, breadcrumbs, egg and garlic. Mix well using your hands or a fork and shape beef mixture into 24 patties (using slightly wet hands makes this job a cinch).
  2. Put the patties onto a tray, cover and chill out in the fridge for 5 minutes, whilst you prepare the burgers.
  3. Preheat the grill. Slice the buns horizontally and using a 4cm round cutter, cut rounds from each bun half, place on baking trays. Toast buns cut side up under a hot grill until browned lightly. Put any leftover crusts in a bag and into the freezer, great for breadcrumbs or give the birds in the garden a treat!
  4. Heat a large frying pan, brush the burgers with a little oil. Cook for 3 minutes on each side.
  5. Combine the tomato ketchup with the mustard in a small bowl; divide mixture evenly onto the bases.
  6. Cut the cheese into small slices, top each bun base with a hot patty, cheese then bun on top. Use a cocktail stick to secure the stack. Serve now!

To freeze ahead: Complete the recipe up to the end of step 4. Cool and pack into an airtight container. Freeze for up to 3 months.
To use: Put the patties onto a baking tray from frozen and reheat them in the oven at 200C (400F) mark 6 for 10 – 12 minutes or until piping hot. Complete the recipe from step 5.

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