Name: Mini burgers – small homemade sliders for parties and quick dinners
Total time: 40 min
Yield: 12 servings
Ingredients: For the meat mini burgers; 600 g ground beef (ideally around 15–20% fat); 1 egg; 40 g breadcrumbs (or fine rolled oats); 1 small onion (finely chopped); 2 cloves garlic (pressed); 1.5 teaspoons of salt; 0.5 teaspoon freshly ground pepper; 1 teaspoon ground sweet paprika; 0.5 teaspoon dried thyme or oregano; 2 tablespoons oil (for frying or brushing on the grill); For assembling mini hamburgers; 12 mini burger buns (or small sandwich rolls); 6 slices cheddar or eidam cheese (halved); 1 small head of leaf lettuce (e.g., iceberg or romaine); 2 tomatoes; 4 pcs pickled cucumbers (sliced); 1 pc red onion (thinly sliced, optional); For a simple dressing; 120 g plain yogurt; 20 g mayonnaise; 10 g Dijon mustard; 5 ml lemon juice; 0.5 teaspoon honey or sugar; 0.25 teaspoon salt; 0.25 teaspoon freshly ground pepper

Mini burgers – small homemade sliders for parties and quick dinners

Mini burgers are bite-sized burgers – small buns, a juicy beef patty, cheese, pickle, tomato and lettuce. They look like they came from a bistro, but you can make them at home easily without special equipment. You just need good ground beef, a few basic ingredients and a simple yogurt-mustard dressing. Ideal for parties, New Year’s Eve, barbecues, or as a playful dinner for kids – everyone can “customize” their mini burger. And most importantly: everything is written so it’s easy to follow step by step, without unnecessary tricks that would slow you down.

⏱ 40 min● easy♨ 12 servings

Step by step

Instructions

0 z 9

1Step 1Start with the meat. Put the ground beef into a larger bowl, add the egg, breadcrumbs, finely chopped onion, crushed garlic, salt, pepper, paprika, and dried herbs. Mix everything with your hand or a spoon until the ingredients form a uniform mixture. You don't need to knead forever; just make sure the seasoning and breadcrumbs are evenly distributed.
2Step 2We won't taste the raw meat mixture, but you can use a pro trick: fry a small piece of the mixture in a pan and adjust the salt or seasoning for the whole batch accordingly. Once you're happy, set the bowl aside for a few minutes while you prepare the rest.
3Step 3Cut the mini buns in half. Slice the tomatoes thinly, cut the cucumbers into lengthwise or round slices, and slice the red onion into thin rings. Wash and dry the lettuce leaves and tear them into smaller pieces so they fit comfortably in the mini buns, not as one giant leaf sticking out.
4Step 4In a small bowl, mix the yogurt, mayonnaise, Dijon mustard, lemon juice, honey, salt, and pepper. Stir until smooth — you'll get a light but flavorful dressing that will moisten the burger without being as heavy as pure mayo. If you want a bolder flavor, you can add more mustard or garlic.
5Step 5Shape small patties from the meat mixture – they should be slightly larger than the diameter of the mini bun, because they’ll shrink a bit during cooking. It helps to use a spoon or small scoop so all pieces are similar in size and cook evenly. Make the patties relatively flat rather than tall so they stay juicy but cook through.
6Step 6Heat oil in a pan over medium-high heat. Fry the meat patties on the first side for about 3–4 minutes, until a nice golden crust forms. Then flip and cook another 3–4 minutes. Near the end of the second side, place half a slice of cheese on each patty so it melts slightly. If you have a grill, you can of course make the mini burgers there – the method is the same, just use a well-heated, lightly oiled grate instead of oil in a pan.
7Step 7While the meat finishes, you can briefly warm the buns – either place them cut-side down on a dry pan for a moment, or put them on a baking sheet in the oven at 150–170 °C for a few minutes. They shouldn’t burn, just warm and brown slightly so they’re crispy outside and soft inside.
8Step 8Now assemble. Lightly spread dressing on the bottom half of the bun, add a piece of lettuce, a slice of tomato, the meat patty with cheese, and optionally onion and pickle. On top you can add a small dollop of dressing and close with the top bun. If you’re making burgers for a party, you can secure them with a toothpick so they hold together on the platter.
9Step 9Serve immediately while the meat is hot and the cheese is melty. Mini hamburgers are great handheld, but you can also serve them with a bowl of green salad or roasted potatoes. For the sweet part of the table, cinnamon rolls made from puff pastry work well – sweet and savory covered in one afternoon.

Kitchen tip

If you know you’ll serve the mini burgers at a party and don’t want to be stuck at the pan when the whole family arrives, make the patties in advance. You can prepare and par-bake the meat patties “almost done,” let them cool, and just quickly reheat them in the oven or on the pan before serving. Warm the buns, assemble, and in a few minutes you’ll have a large bowl of mini burgers stress-free.

Customize this recipe

Variants and alternatives

Lighter option: use a mix of beef and turkey (for example 50:50), reduce or omit the mayonnaise in the dressing and add more yogurt.

Approximate per serving

Nutritional values

Energie260 kcalProteins14 gSacharidy18 gTuky14 g

Mini burgers – small homemade sliders for parties and quick dinners

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

Homemade hot chocolate from cocoa and milk in 10 minutes

Write a comment Cancel reply

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

Homemade hot chocolate from cocoa and milk in 10 minutes

Write a comment Cancel reply

Cook without ads ✨