Itty Bitty Burgers

Aren't these little burgers darling? They almost look like they're chatting with each other. 

They look really fussy, but they're actually quite easy. Start to finish, they only took about 30 minutes to prepare. Make sure you make the patties really small, about 1.5 inches across. After a little shrinkage from being cooked, they should be about the perfect size.

Having the fixings prepped before the patties come out of the oven is really helpful. One concern I had about these was keeping them warm, and that's one reason why I opted for fresh spinach instead of lettuce. If you pop them back in the oven for a minute or two to heat up, the spinach won't turn to slime like lettuce would.

If I were to do this again, I would smear some mustard on the buns, too. The chipotle mustard I used has a bit of a kick, and I thought having it in the meat would be enough. It was perfect for my little girls, but the hubs and I would have liked a little more heat. Besides that, we loved them alongside some Sweet Potato Fries for dinner!

As I was making these, the wheels in my head started turning. An Italian version would be awesome, using some basil or sun-dried tomato pesto in the meat and topping them with mozzarella or provolone cheese, and a piece of roasted red pepper. Wouldn't it be fun to have a "Burger Tasting" party where everyone brought a different kind to share? The possibilities make my head spin...

Chipotle Mustard Itty Bitty Burgers
by Natalie

1/2 lb lean ground beef
2 T chipotle mustard + extra to spread (any kind of mustard will do)
a generous pinch of salt
2 hamburger buns
2 slices pepper jack cheese, cut into 1-inch pieces
a handful of cherry or grape tomatoes, sliced thinly
a handful of fresh baby spinach (or lettuce) cut into 1-inch pieces
16 toothpicks

Preheat oven to 400 degrees.

In a medium bowl add 2 T of chipotle mustard and a generous pinch of salt to the ground beef. Using your hands, mix gently until everything is thoroughly combined. Roll meat into very small balls, roughly 1 1/2 inches across and set on a rimmed cookie sheet. (I got 16 out of my batch.) Press each ball down gently to slightly flatten . Bake for 10 minutes, remove and lay a small piece of cheese over each burger. Return to oven for 1-2 more minutes until cheese is melted and burgers are cooked through.

While the burgers are cooking, spread mustard on buns (if you like), and cut into 1-inch pieces. Prepare remaining ingredients and have everything ready when the burgers come out of the oven. Assemble burgers on toothpicks by stabbing some bread (mustard side down), then lettuce, then tomato, then a burger, then the other piece of bread (mustard side up). When you put them on a serving dish, press everything down a bit -- that will help them stand up.

Makes 16 appetizers (serving about 8), or dinner for 4 people.

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Originally posted on Perrys' Plate