The utterly perfect mini cheeseburgers

Prep Time:1

Cook Time:2

Resting Time:1 30

Total Time:4 30

Whisk together water and flour in a small cooking pot until smooth.
Pour in milk while stirring.
Heat the mixture gently (about 149 °F / 65 °C) on the stove while stirring until it gets a pudding-like consistency.
Set aside and let it cool down.

Preheat the milk in a small pot and melt the butter in a small pan.
Pour the heated milk into a mixing bowl and sprinkle the dry yeast evenly over it. Wait 1 minute.
Add an egg and whisk it.
Stir in the lukewarm pre-dough and melted butter with a wooden spoon.
Pour the milk, yeast, egg, pre-dough, and butter mixture into the kitchen machine bowl.
Add sugar, salt, and half of the flour and mix it with a wooden spoon until the ingredients are well combined.
Then let your kitchen machine (use a dough hook) get to work.
Add the rest of the flour as it kneads and let the device combine it into a dough.
The dough is ready as soon as it separates from the bowls surface (approx. 5 minutes).
Take a clean bowl with a lid and coat it with a teaspoon of oil. Pour the dough into the bowl and close the lid.
Now the dough has time to rest for an hour at room temperature to double its volume.
Sprinkle a suitable work surface with a little flour and knead the dough there briefly to let the air out.
Divide the dough into 9 equal-sized pieces and form 9 little buns.
Place the buns on a baking sheet lined with baking paper.
Let them rise at room temperature for another 30 minutes until they have significantly increased in volume.
Now preheat the oven to 320 °F / 160 °C (circulating air) while whisking one egg yolk and one teaspoon of milk.
Brush the buns with the egg-milk mixture.
Bake for 10-15 minutes until golden brown.
Let the buns cool after baking.

Shortly before grilling the patties, gently mix the minced meat with the finely diced onions, salt, and pepper.
Cut out 16 squares (about the size of the buns) from the sheets of sandwich paper and distribute eight of them on 1-2 cutting boards.
Divide the mince into eight equal portions and place those piles of meat on the sandwich paper squares.
Cover the mince heaps with the remaining eight squares and press them lightly (with a plate or a spoon). They should have the thickness of your thumb.
Cut the cheddar slices into 16 equal squares and set them aside.
Wash the iceberg lettuce, pat dry, and set aside.
Now preheat the pans (medium-high heat) and put the prepared patties into the pan. (don't use oil if the meat is greasy enough!)
Fry them for 2-3 minutes on each side.
After flipping the patties for the first time, place two cheddar cheese squares on each patty so they can melt while frying.
Once the patties are grilled medium, remove them from the pan and let them rest for a few minutes on two plates.
Meanwhile, cut the buns in half and toast them briefly.
Coat the insides of the buns with ketchup. Place the lettuce on top. Add the patty and the top part of the bun.
Secure the mini cheeseburger with a toothpick and arrange them on a plate.

Place various sauces on the dining table, so your guests can serve themselves according to their liking.

Servings: Servings

Calories: 460kcal

Author: Nora

Cost: $20