The Super Bowl is the biggest appetizer day of the year, and the lineup is fierce.
Bench the Hawaiian bun sliders for something even more bite-sized: mini cheeseburger skewers.
Its a slider to the extreme: Super small, and without the bun.
This appetizer uses toothpicks or skewers for clean and easy plate-to-mouth delivery.
How to make mini cheeseburger skewers
1.
Mix the meat
Mix and season your meat of choice however you normally would to make regular-sized cheeseburgers.
I keep my mix simple with a little Worcestershire sauce, mayonnaise, salt, and pepper.
Additionally, they only take a moment to cook, so large veggie chunks may not cook through.
It’s hard to photograph raw meat in an alluring way, but I hope the visual helps.
The divot allows the meat to maintain a flatter patty shape rather than turning into a sphere when cooking.
Put the tray in the fridge, and get your fixings ready.
Its kind of hilarious how few ingredients you need.
Slice the shallot into paper thin roundsno need to separate the rings.
Cut each grape tomato widthwise into four rounds.
Split each slice of American cheese into six or nine equal pieces.
If you have pickle chips, just leave them as is.
(I used spears and I cut one into eighth-inch slices.)
Rip or cut a piece of lettuce into small hunks.
The onion is easier to stab once you’ve placed it on the burger, so let it wait.
Fry the burgers and serve
Cook the burgers in a large, hot frying pan.
(Youll probably have to fry them in batches.)
Beef burgers only take one minute per side, but poultry will need a minute longer.
Cook one side of the burgers, and when you flip them to cook on the other side.
Scoop out the burgers directly onto a serving dish.
Top each with a shallot ring and poke in a pre-loaded toothpick.
Serve immediately to your hungry crew.
This recipe below is for 16 mini burgers, but it can be multiplied for a larger group.
Divide and shape the mixture into 16 balls.
Place them on a parchment lined baking sheet.
Press them into patties by pushing your thumb into the center of each ball to make an imprint.
Place the tray in the fridge.
Skewer a slice of tomato, lettuce, and pickle onto a toothpick.
Do this to make 16 pre-loaded toothpicks.
Cut each slice of American cheese to make nine equal rectangles.
(There will be two extra pieces for a snack.)
Once the toothpicks are ready, fry the burgers.
As soon as you flip the burgers to their second sides, top each with a slice of cheese.
Throw a lid on the pan for this second side to help melt the cheese.
Scoop the burgers out of the pan and onto a serving dish.
Fry the next batch of burgers the same way.
Place a slice of shallot onto each burger and poke a pre-loaded toothpick into each cheeseburger.
