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Mini Burgers


mini burgers

Mini Burgers

Photo: Diana Rattray
Grill these lean little burgers outdoors or pan-grill them and toast the buns.



  • 1 to 1 1/4 pounds extra-lean ground beef or ground round
  • 1 tablespoon ketchup
  • 2 teaspoons burger or steak grill seasoning
  • dinner rolls or small bulkie rolls or kaiser rolls, split and toasted
  • ***Remoulade Sauce***
  • 3/4 cup mayonnaise
  • 1 1/2 tablespoons finely chopped cornichon or good dill pickle relish
  • 1 teaspoon finely chopped capers
  • 1 tablespoon lemon juice
  • 1 tablespoon spicy brown mustard or grainy Dijon
  • 2 teaspoon chopped fresh parsley
  • 1/4 teaspoon dried leaf tarragon, optional
  • dash hot sauce, or to taste
  • salt, to taste
  • ***Optional Toppings***
  • ketchup
  • mustard
  • sliced pickles
  • sliced tomatoes
  • sliced onion
  • lettuce
  • cheese


Combine the ground beef, ketchup, and grill seasoning. Form into about 8 burgers. Grill or pan-grill until done as desired. Serve with remoulade sauce (directions below) on small split and toasted buns.
Serves 4.

Remoulade Sauce:
Combine the mayonnaise, cornichon or relish, chopped capers, lemon juice, mustard, parsley, and tarragon. Taste and add hot sauce and salt, as needed.

Cover and refrigerate until serving time.
Makes about 1 cup of remoulade sauce.

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