In an earlier post I told you about the mini burgers we enjoyed as part of our BBQ by the seaside and promised to share the recipe. I don’t know if this is a universal thing, I think it may be, but mini burgers have definitely taken Bahrain by storm in recent years. They can be found on the menus of a number of local cafés and judging by the number of mini burgers flying out of the kitchen when I dine at these cafés I think it’s safe to say they are a firm favourite of many.
Seems I’m not the only fan of mini edibles - the irony being that I’m pretty sure you end up eating more in an order of these than if you just had a regular sized burger. Maybe.
Whilst it’s not a dish I would generally order, I did have fun recreating them with my friend Matt for our BBQ feast. What we came up with is our version of the cheese and mushroom stuffed mini brioches that can be found at the very popular Café Lilou. That day they were accompanied by BBQ roasted veggies with halloumi cheese but when I made them again to fine tune the recipe, I served them with these Perfect Baked French Fries from Lucas Volger’s Veggie Madness. They turned out great and not too naughty either!
Making the burgers the second and third time round I made them much smaller and flatter than the first time. Reason being that they plump up and become more rounded when you cook them so if you want to be able to fit them in a mini bun along with your lettuce, tomato, cheese etc. it is much easier if they aren’t too round.
They also taste much better if you make up the mince mixture and allow it to sit for a few hours or ideally overnight. The flavours of the garlic and herbs really sink in. As is the case with many of the recipes I put up here, this recipe can be adapted to suit your preferences or whatever you have in the fridge – try swapping in different herbs or sauces. Or maybe a different filling?
One final tip – when I made these using low fat mince (which is always my preference) they really didn’t taste as good. So I recommend going for good quality regular mince in this instance. Go on. Go crazy.
700g minced meat
4 cloves garlic, crushed or finely diced
¼ cup (30g) sun dried tomatoes, chopped
¼ cup fresh parsley, chopped
1 tsp dried rosemary (crushed with your fingers)
2 tsp wholegrain mustard
½ tsp Worcestershire sauce
1 tsp honey
3 tbsp tomato ketchup/sauce
Sea salt & black pepper, to taste
150g mushrooms (approx. 14 mushrooms), sliced
70g cheddar cheese, grated
Place the first 11 ingredients in a big bowl and mix well with your hands. Refrigerate for a few hours or overnight.
Sauté the mushrooms in a little olive oil and season well with salt and pepper. When they start to brown turn off the heat.
Heat up the BBQ. Take a small amount of mince and using your hands form little patties about 1cm thick with a diameter of approximately 6cm. You will need two patties for each burger.
Place one patty on a plate or on your hand. Place a few slices of mushroom and small pile of cheese in the centre, leaving a gap around the edges to seal. Place another patty on top and pinch the edges of the two patties together to seal the burger.
Use your hands to shape and flatten the burger. Repeat with the rest of the mince, mushrooms and cheese. Make sure you seal the edges well otherwise the cheese will creep out on the BBQ!
Place the stuffed burgers on the BBQ and turn after 5 minutes. Leave for another 5 minutes and check to make sure they are cooked through, cooking for a couple more minutes if necessary.