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Mini Bacon Cheeseburger Bites


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  • Author: Rhonda
  • Total Time: 45 minutes
  • Yield: 24 pieces 1x

Description

OH! AH! YUM! That is the reaction to these delicious (and adorable) bacon cheeseburger bites. These take a little work up front but the payoff is worth it!


Ingredients

Scale

CHIPOTLE MAYO

  • 1/2 cup mayonnaise
  • 1 chipotle pepper 
  • 1-2 teaspoon adobo sauce from the chilies
  • 1/2 teaspoon lime juice (optional)

BURGERS

  • 1 pound ground beef (may need 1/2 pound more if using larger scoop)
  • Salt and pepper to taste
  • 5-7 slices bacon (depending on how big your pieces are)
  • 4-6 slices cheddar cheese  
  • 8 large cherry tomatoes (grape tomatoes will also work)
  • 1/2  cup Arugula
  • Chipotle mayonnaise (recipe included)
  • 24 Picks
  • 24 mini hamburger buns

Instructions

 CHIPOTLE MAYO

  1. Combine mayonnaise, chipotle pepper, adobo sauce, and lime juice (if using)  in a blender or small food processor. Blend until smooth. 
  2. Set aside or refrigerate until ready to use. We like to put our sauce in a squeeze bottle for ease of use when assembling the mini burgers. 

BURGERS

  1. Add the ground beef to a bowl and salt and pepper to taste. 
  2. Scoop the ground beef using a small (2 teaspoon in volume) cookie scoop.  Press down to pack the meat in the scoop, then remove from scoop and place about 2 inches apart on a lined baking sheet. Continue until all the mini burgers are made. You should get between 24-30 mini burger patties.
  3. Roll each scoop meatball between your hands to make sure the meatball is tight and will hold together when you press into a patty.
  4. Use your hand (or the bottom of a cup) to gently press down on each scoop of ground beef to form a mini patty. You want to make them all about the same thickness - 1/4 - 3/8 inch thick and slightly larger than your mini buns.
  5. Bake in a 425 degree oven for 5-10 minutes. Remove from oven and place on a cooling rack.
  6. Cut the bacon slices into pieces 1 1/2 to 2 inches long. Place on a lined baking sheet and bake in a 425 degree oven for 10-15 minutes until crispy. Remove from the oven and place on a rack to drain.
  7. While the burgers and bacon are cooking, slice the cheddar cheese slices into squares the size of the buns. We find either four or nine squares per slice work best. 
  8. Slice the cherry tomatoes into slices.
  9. Slice the mini hamburger buns.

 ASSEMBLY

  1. We like to make this in a small assembly line. Feel free to make them one at a time or follow the directions below to make them ‘assembly style’.
  2. Set the buns (both tops and bottoms together) in two rows on a cookie sheet. Leave about 3 inches between the rows.
  3. Place the tops next to the bottoms in the space between the rows. 
  4. Squirt about 1/2 teaspoon chipotle mayo on the top and bottom of each bun.
  5. Place a warm burger, slice of cheese, bacon piece, and tomato slice on the bottom bun.
  6. Take a few arugula leaves, place on top of the tomato. While holding that in place, put the top bun on top of the arugula and pierce the entire mini burger with a pick
  7. Continue with the other burgers.

Notes

Burgers. The mini burger patties should be slightly larger than the buns since they will shrink a little when cooking. We get 30 mini patties when using 1 pound beef and a 2 teaspoon scoop. If using a 3 teaspoon scoop add an additional 1/3 pound ground beef. This recipe calls for ground beef, but these mini bites are equally good with ground chicken, turkey, pork, or a combination. Add in your favorite mix-ins for burgers; breadcrumbs, egg, beer, spices. Remember - these are very small burgers, so make sure anything you mix in is able to be fully incorporated and you don’t have any large pieces in the mix.

Bacon. We always err on the side of too much bacon since someone always eats some as we assemble! For long, thick cut pieces of bacon  4-5 pieces is probably enough since each strip will cut into 6 pieces. If using shorter, thinner pieces of bacon add a few extra slices. It tends to shrink more and there will be fewer small pieces from each strip.  

Cheese. Depending on the size of the cheese slices you may be able to cut each slice into nine pieces instead of only 4. (Cut in thirds, then thirds the other way so you get nine small squares.) You want the slices to be the size of the buns. Mix it up by substituting your favorite cheese for the cheddar; blue cheese, smoked gruyere, gouda.

Chipotle mayo. The number of peppers and amount of sauce used in the chipotle mayo will depend on how spicy you want the mayonnaise. Want it less spicy, use less adobo sauce or pepper. More spicy, add another pepper or a dash of cayenne pepper. The lime juice is totally optional and just adds another layer to the sauce. The chipotle mayo will keep in an airtight container in the fridge for up to 2 weeks. 

  • Prep Time: 12 minutes
  • Assembly Time: 8 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: 1 bite
  • Calories: 122
  • Sugar: 0.6 g
  • Sodium: 131.9 mg
  • Fat: 8.7 g
  • Carbohydrates: 3.6 g
  • Protein: 6.8 g
  • Cholesterol: 27.3 mg