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mini cheese burgers

Burger Mixture

1
lb lean (at least 80%) ground beef
1
large onion, chopped (1 cup)
1
tablespoon Worcestershire sauce
2
teaspoon garlic salt
1
cup shredded Cheddar cheese (4 oz)
2 teaspoon black pepper

Baking Mixture

1/2
cup milk
1/2
cup Original Bisquick® mix
2
eggs

Garnishes, if desired

12
mini kosher dill pickles
1
medium tomato, chopped
Ketchup and mustard
  • 1Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.
  • 3In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
  • 4Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.

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