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Grilled Baby Cheeseburgers

5.0(7)

These cute little appetizer burgers can be mixed and shaped ahead of time. Just cover and chill them until you are ready to grill. Chose your plum tomatoes small enough to be about the same size as the quarter slice of bread and your baby burgers.

by Karen From Colorado·published 2006-07-03

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Cheese

Servings

16 serving(s)

Total time

30 min

prep 20 min

Calories / serving

133 kcal

Ingredients (8)

serves

1 lb lean ground beefground-beef
2 teaspoons minced dried oniononion
1 teaspoon parsley flakesparsley
3/4 teaspoon seasoning saltsalt
4 slices cheese, cut into quarters
8 slices white bread, toasted and crusts trimmed, cut into quartersbread
2 small plum tomatoes, cut into thin slices (Roma)tomato
16 dill pickle slices, thinly sliceddill

Instructions (11 steps)

01Heat gas or charcoal grill.
02Mix together the beef, onion, parsley and salt.
03Divide into 16 portions.
04Shape each portion into a ball and flatten to a 1/2 inch thick patty about 1 1/2 inches in diameter.
05Thread 4 patties horizontally on metal skewers, leaving space between each one. (I have found that using 2 skewers works better then one. Thread them the opposite ways to make turning them over easier if you need to turn them.).

06Place patties on the grill; cover and cook 8 to 10 minutes (turning once if necessary) or until no longer pink in the middle.

07Top each patty with a piece of cheese.

08Place each patty on a quarter piece of the toasted bread.

09Top the burgers with a pickle slice, a tomato slice and another toast square.

10Spear burgers with a toothpick to hold all the layers together.

11Serve with ketchup, mustard, mayo and thousand island salad dressing for dipping.

Nutrition (per serving)

Calories: 133 kcal
Protein: 10 g
Fat: 7 g
Saturated fat: 3 g
Carbs: 8 g
Fiber: 1 g
Sugar: 1 g
Sodium: 282 mg
Cholesterol: 28 mg

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Rich recipe — supports nutrition-aware planning.