How to make Mini-Burgers

by z.NEoCiDE

How to make Mini-Burgers

I've heard them called Mini-burgers, Gut gernades, White Castle burgers, Happy Meal burgers, and many other names, but who cares? Becuase these little things are truely amazing.

Why should I make these?

I've been to backyard BBQs (cookouts) and they only make those huge, king-sized, 1/2 pound burgers. Why should should I, is it so much better to make this that you have to write a text file and waste my time? The answer is yes, it is. The weakness of a think burger is that its thick and normally dosen't cook all the way through and you get stuck with a dry exterior and a wet (or complety dry) center that is not cooked or not at the same level of doneness. Also they can fall apart half way through the first bite. Then the fact that there is no portion control. It is very important that you fill up without wasteing any good meat and by eating them at a few bites each you can tell when you are full without that stuffed feeling. Guests also like this and that way they don't fell like they ate half a cow.

What will I need to make these?

Ingredents:

Meat: A good meat makes a good burger, so its important that you choose wisely. I like ground chuck, you could just get some ground beef. If you got a favorite cut of meat, ask the bucther to ground it up for you (it should be free) and if they don't wanna or they say they are too busy then its not worth your time and go somewhere else. If you have a meat grinder just use that. TIP:The higer the fat content, the more juicy your burgers, but if it has too much fat then its just gonning to be too greasy. NOTE: FDA states that whatever the fat content is labled on the meat is how much fat they can have, but it dosen't have to be the meat own fat (i.e. 20% lean beef might contain 10% addtional pork fat.)

Salt: Use Sea Salt or Kosher.

MSG: No one will know.

Dry Peppers: I use black and red. Other peppers like White, Jalapeno` flake, or Chipotle (smoked Jalapeno`) make great touches.

Season All or Seanson Salt: This hase plenty of seasonings.

Buns: Mini buns

Mayo or Butter: For coating the buns

Supplies:

Heat source: Griddle, Grill, Fry pan, etc.

Cookie sheet: 11" x 18" x 1/4" or aleast close NOTE: Must have wall.

Wax papper: Two peice that are little bit bigger than the cookie sheet itself (inch or so (~3 cm))

Rolling pin: Nice one that can roll out the meat lenth wise.

Knife or pizza cutter: To cut them in their shape.

How do I make them?

1) Take one of the two peices of wax paper and set it done on the cookie sheet. Then peice a medium size shuck of meat and put it on the sheet and cover with the other sheet of wax paper.

2) Use the rolling pin to roll out the meat so it takes shape of the cookie sheet so its about 1/8 of an inch thick(0.50 cm). Add more as needed.

3) Remove the top wax paper and trow away. LIGHTY season the meat atleast half you normaly would.

4) Now grab the bottom wax paper (it should be larger then the cookie sheet) and fold it over. Aren't your glad you didn't put too much seasoning now? It dosen't matter if its lenth or width wise.

5) Pull back the wax paper and cut the meat to be the same size as the mini buns.

6) Heat up your grill or griddle or fry pan to meduim-high.

7) Place your burgers on and wait for a minutie, then flip over and cook for another minutie and continue doing this (about 2 more times) until done.

8) Spread Mayo or Butter on buns to prevent them from soaking up the grease and getting soggy.

9) Add onions, pickles, letuce, whatever if wanted.

10) Plate, surve and wait for responce.

Aftertoughts

I find these very nice to eat and are tastey, not to mention how fast these cook. I hope you enjoyed this recipe for my mini-burgers and I shall post more of my favorite recipes later on. But remember this is my file so don't change it and credit yourself for it in anyway.

z.NEoCiDE