Production-Line Mini Burgers
Mini burgers are all the rage. Some folks call them sliders, and they're special because they're tiny. Just like you might imagine with a name like mini burgers, they're about a quarter the size of a regular hamburger or cheeseburger.When ordered in restaurants, mini burgers are often served in multiples—three or more—at a time.
Making mini burgers at home is really very easy, and once you know a few tricks, you'll be able to flip them onto plates in record time.
And just for the record, this won't involve shaping two dozen individual baby-sized burgers.
To make these assembly-line burgers, preheat the oven to 350°. Take a cookie sheet with edges and press a pound or so of ground beef (or turkey) into the pan. You'll have a large rectangle of meat. Press it fairly thin, so that it cooks evenly. Bake until the meat is cooked to your liking.
Take a package of dinner rolls—the kind that are all connected, in a block that is 4 rolls long and 3 rolls wide. Split this entire unit of rolls in half so that the sheet of rolls opens like a book.
When the beef is done cooking, use a large spatula to lift it and place it on the bottom half of the dinner rolls. Top with the other layer of rolls. Cut along each roll's natural perforations, and you'll have a dozen mini-burgers!
It's easy to make these into cheeseburgers, and just as easy to add your favorite toppings.
Everyone loves mini-burgers, and they're especially convenient when feeding youngsters who might not want a whole large burger.
Published 12/26/08
