Mini Beef Burgers
• 500g lean beef mince
• 1 large egg, beaten
• 2 tbsp panko or dried white breadcrumbs
• Salt and pepper
• 4 slices streaky bacon (optional)
• 2 medium tomatoes
• 4 cheese slices (cut into quarters)
• 12 small lettuce leaves
• Tomato sauce/ketchup
1. Mix the mince, beaten egg and panko/breadcrumbs together in a large mixing bowl. Shape into 12 meatballs. Squash each down slightly to form a mini burger. Season the outsides of the burgers with salt and pepper.
2. Place on a non-stick baking tray. Cover with cling film and chill in the fridge for 1-2 hours before cooking.
3. Add 1-2 tsp olive oil to a large non-stick frying pan over a medium-high heat.
4. Add the burgers to the pan. You don’t want to overcrowd the pan as this will reduce the heat, so you may need to cook the burgers in 2-3 batches. If so, preheat the oven to its lowest heat now, so you can keep the cooked batches warm until serving.
5.Cook the burgers for around 4 minutes each side, or until golden and cooked through.
6.*If you’re cooking bacon, add the rashers to the pan just before you turn the last batch of burgers. Fry until cooked through and turning crispy. Remove the bacon to a plate lined with kitchen paper.
7. To assemble, split each bun in half. Add a small lettuce leaf, then a burger pattie, and top with bacon (if using), a slice cheese and a slice of tomato.
8. Add desired amount of sauce and mustard. Serve on a platter and watch these beauties disappear!