Mini burgers "Monsters" will bring fun to the table for Halloween. Small, juicy and irresistible, with their funny faces they look as if they have just escaped from some witch party. They are ideal for a themed serving and will surely attract the attention of both children and adults.
Tags: Halloween, bring to work, for kids (see note), for school.
Ingredients (for 14 mini burgers):
For the meat:
- 500 g of ground beef
- ½ teaspoon of salt
- ½ teaspoon of ground black pepper
- 1 teaspoon of ground paprika powder
- 1 tablespoon of olive oil
For the burgers:
- 14 mini burger buns* (see note)
- 14 leaves of lettuce
- 14 leaves of cheddar cheese
- 1 small red onion (optional)
- 2-4 pickles
- 14 thin rings of pepperoni or tea sausage (cured, smoked sausage)
- 3-4 tablespoons of ketchup
- 2-3 tablespoons of mayonnaise
For decoration:
- 28 rings of black olives (about 10 pieces, pitted)
- 28 toothpicks
Preparation:
1. Put the ground beef in a bowl and add salt, pepper and ground pepper. Mix briefly, without kneading the meat too much, until the spices are evenly distributed. Then immediately shape patties.
2. Divide the mixture into 14 equal parts and form patties with a diameter of 7-8 cm (2.75 - 3.15 inches) and a thickness of 1 cm (0.4 inches).
3. Heat the pan with olive oil on medium temperature (4 out of 6).
4. Fry the burgers for 3-4 minutes on one side, then turn and fry for another 3-4 minutes, until the meat is fully cooked.
5. Toward the end of baking, put a sheet of cheddar cheese on each burger - patty. Cover the pan and heat for 30-60 seconds, until the cheese melts.
6. Cut the mini buns in half and heat them at a medium-low temperature (3 out of 6). Place cut side down and heat for 1-2 minutes, just until they are slightly heated and lightly browned. You don't need a higher temperature because the buns will be toasted quickly.
7. Spread the bottom half of each bun with a little mayonnaise.
8. Add a leaf of lettuce, a burger with melted cheddar cheese and a few thin slices of red onion.
9. Cut the pickles into long, thin strips. Place 3-5 strips so that one end remains under the burger, and the other protrudes over the front edge.
10. Put one whole ring of pepperoni or tea sausage in the middle of the front edge, so that it sticks out a little and looks like a tongue.
11. Coat the top half of the bun with a little ketchup and place it over the burger.
12. Put two rings of black olives as eyes on the upper half of each bun.
13. Fasten each circle of black olive with a toothpick, so that the toothpick passes through the olive and the buns.
14. Serve immediately, while the cheese is still soft and dripping over the edges of the patty.
Note about the burger buns
Divide the dough into 14 equal parts, about 35 g of dough per bun. This will yield mini buns approximately 6-7 cm (2.35 - 2.75 inches) in diameter and 1.5 cm (0.6 inches) thick.
Do not make them thicker than 1.5 cm (0.6 inches) because they will grow and be too tall for mini burgers.
Frequently asked questions - FAQ:
1. Can I use frozen ground meat?
Yes. Thaw the meat completely in the refrigerator beforehand, then shape it and bake it according to the recipe.
2. Can I make the burger buns the day before?
Yes. You can make the burger buns the day before and store them in a well-sealed bag or container at room temperature.
3. Can I use another cheese instead of the cheddar cheese?
Yes. You can use gouda cheese, edam cheese or another cheese that melts easily.
4. Can I leave out the red onion?
Yes. You can omit the red onion or replace it with thinly sliced spring onions.
5. How to make mini burgers stable for serving?
Do not overfill them. When you have assembled all the ingredients, fasten the top bun with a toothpick together with the olive eyes.
Note for kids
Omit:
- 1 small red onion
- Pepper and paprika powder
Change:
- Instead of pepperoni or tea sausage, put ham.
- Put a small amount of pickles.
- Choose mild cheddar cheese.
- Choose mild ketchup with less sugar and salt.
Mini pljeskavice „Cudovista“ unece zabavu na trpezu za Noc Vestica. Male, socne i neodoljive, sa svojim smesnim licima izgledaju kao da su upravo pobegle sa neke vesticje zabave. Idealne su za tematsko posluzenje i sigurno ce privuci paznju i dece i odraslih.
Oznake: za noc vestica, poneti na posao, za decu (vidi napomenu), za skolu.
Sastojci (za 14 mini pljeskavica):
Za meso:
- 500 g mlevene junetine
- ½ kasicice soli
- ½ kasicice mlevenog crnog bibera
- 1 kasicica slatke mlevene paprike
- 1 kasika maslinovog ulja
Za pljeskavice:
- 14 mini zemicki za pljeskavice* (vidi napomenu)
- 14 listova zelene salate
- 14 listica cedar sira
- 1 manji crveni luk (opciono)
- 2-4 kisela krastavcica
- 14 tankih kolutova kulena ili cajne kobasice
- 3-4 kasike kecapa
- 2-3 kasike majoneza
Za dekoraciju:
- 28 kolutica crnih maslina (oko 10 komada, bez kostica)
- 28 cackalica
Priprema:
1. Mlevenu junetinu staviti u ciniju i dodati so, biber i mlevenu papriku. Kratko izmesati, bez previse gnjecenja mesa, dok se zacini ravnomerno ne rasporede. Zatim odmah oblikovati pljeskavice.
2. Smesu podeliti na 14 jednakih delova i oblikovati pljeskavice precnika 7–8 cm, debljine 1 cm.
3. Tiganj zagrejati na srednjoj temperaturi (4 od 6) i dodati maslinovo ulje.
4. Pljeskavice peci 3–4 minuta sa jedne strane, zatim okrenuti i peci jos 3–4 minuta, dok meso ne bude potpuno peceno.
5. Pred kraj pecenja na svaku pljeskavicu staviti po jedan listic cedar sira. Poklopiti tiganj i zagrevati 30–60 sekundi, dok se sir ne istopi.
6. Mini zemicke preseci na pola i zagrejati na srednje niskoj temperaturi (3 od 6). Stavite presecenom stranom nadole i zagrevajte 1–2 minuta, samo da se blago zagreju i dobiju lagano zapecenu povrsinu. Ne treba jaca temperatura jer ce se zemicke brzo prepeci.
7. Donju polovinu svake zemicke premazati sa malo majoneza.
8. Dodati list zelene salate, pljeskavicu sa istopljenim cedar sirom i nekoliko tankih kolutica crvenog luka.
9. Kisele krastavcice iseci na duge, tanke trakice. Postaviti 3-5 trakica tako da jedan kraj ostane ispod pljeskavice, a drugi viri preko prednje ivice.
10. Na sredinu prednje ivice staviti jedan ceo kolut kulena ili cajne kobasice, tako da malo viri napolje i izgleda kao jezik.
11. Gornju polovinu zemicke premazati sa malo kecapa i staviti preko hamburgera.
12. Na gornju polovinu svake zemicke staviti po dva kolutica crne masline kao oci.
13. Svaki kolut crne masline pricvrstiti cackalicom, tako da cackalica prolazi kroz maslinu i pecivo.
14. Posluziti odmah, dok je sir jos mekan i curi preko ivica pljeskavice.
Napomena za zemicke za pljeskavice
- Podelite testo na 14 jednakih delova, oko 35 g testa po zemicki. To će dati mini zemicke precnika priblizno 6–7 cm i debljine oko 1,5 cm.
- Nemojte ih praviti deblje od 1,5 cm jer ce narasti i biti previsoke za mini pljeskavice.
Cesto postavljana pitanja:
1. Da li mogu da koristim zamrznuto mleveno meso?
Da. Meso prethodno potpuno odmrznite u frizideru, zatim ga oblikujte i ispecite prema receptu.
2. Mogu li da napravim zemicke dan ranije?
Da. Zemicke mozete napraviti dan ranije i cuvati u dobro zatvorenoj kesi ili posudi na sobnoj temperaturi.
3. Da li mogu da koristim drugi sir umesto cedar sira?
Da. Mozete koristiti gauda sir, edamer sir ili drugi sir koji se lako topi.
4. Mogu li da izostavim crveni luk?
Da. Crveni luk mozete izostaviti ili zameniti tanko secenim mladim lukom.
5. Kako da mini pljeskavice budu stabilne za posluzivanje?
Nemojte ih previse puniti. Kada slozite sve sastojke, gornju zemicku pricvrstite cackalicom zajedno sa ocima od maslina.
Napomena za decu
Izostavite:
- 1 manji crveni luk
- Biber i alevu papriku
Promeniti:
- Umesto kulena ili cajne kobasice, stavite sunku.
- Stavite manju kolicinu kiselih krastavcica.
- Izaberite blagi cedar sira.
- Izaberite blagi kecap sa manje secera i soli.
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