Mini burgers, done three ways

September 5, 2014 (Last Updated: January 11, 2019)
Mini burgers, done three ways recipes

Not that anyone could ever get bored of burgers, but mini burgers done three ways are a delicious way to step up your game. Each one is more delicious than the last!

Recipes by Thulisa Martins

1. Mini Mexican beef burgers

Serves: 6
Difficulty level: Easy
Time: 40 minutes + 2 hours, to marinate

INGREDIENTS:

Marinade
200ml water
juice of 1 lemon
small handful fresh coriander, chopped
15ml (1 tbsp) ground cumin
2,5ml (½ tsp) sea salt
Beef patties
1 shallot, finely chopped
250g lean beef mince
3ml jalapeño chillies, chopped
½ green pepper, seeded and finely diced
1 egg, beaten
50ml fresh ciabatta breadcrumbs
60ml (¼ cup) vegetable oil
To serve
6 mini bread rolls
100g guacamole
1 avocado, sliced
2 jalapeño chillies, sliced
5 Rosa tomatoes, sliced

METHOD:

  1. For the marinade, whisk all the ingredients together and set aside in a flat storage container.
  2. For the patties, mix all the ingredients together, except the oil, and shape into six 8cm round, flat patties. Carefully place in the marinade and refrigerate to rest, 2 hours. Remove patties from the marinade and pat dry with paper towel. Heat the oil in a large frying pan over medium heat and fry the patties, 10 minutes on each side. Remove from pan and place on paper towel to absorb excess oil.
  3. To serve, cut the bread rolls in half and toast the open side on a non-stick pan over high heat, 2 minutes. Place a dollop of guacamole on each bread roll, position your patties and top with slices of avocado, chilli and tomato.

2. Mini chakalaka burgers

Serve: 6
Difficulty level: Easy
Time: 1 hour + 1 hour, to rest

INGREDIENTS:

Bread rolls
400g stone-ground flour, sifted + extra, to dust
7g yeast
30ml (2 tbsp) brown sugar
pinch salt
100ml lukewarm water
5ml (1 tsp) olive oil
16g butter, softened
Chakalaka patties
olive or avocado oil, to fry
1 onion, chopped
½ green pepper, seeded and chopped
1 garlic clove, crushed
5ml (1 tsp) mild curry powder
2 carrots, grated
50ml water
100g baked beans
50ml hot vegetable achar
5ml (1 tsp) mayonnaise
2 eggs, beaten
30ml (2 tbsp) cake flour

METHOD:

  1. For the bread rolls, mix together the flour, yeast, sugar and salt in a bowl. Make a well in the centre and add the water. Stir to mix and then knead the dough, 10 minutes. Coat the dough with the oil and place in a large bowl. Cover and rest in a warm place until double in size, about 1 hour.
  2. Preheat the oven to 180°C. Knead the butter into the dough and roll into 6 small balls in the palms of your hands. Shape the balls into squares (about 10cm thick) and leave to rest, 15 minutes. Bake on a greased baking tray, 20 minutes.
  3. For the patties, heat the oil in a medium saucepan over medium heat and sauté the onion, green pepper and garlic, 10 minutes. Stir in the curry powder and carrots and cook, 10 minutes. Add the water and cook until the carrots are soft, 10 minutes. Stir in the beans, achar and mayonnaise. Set aside to cool, 15 minutes.
  4. Keep 45ml (3 tbsp) mixture aside and stir the eggs and flour into the remaining mixture. Shape into 6 patties and fry in oil in a non-stick saucepan over medium heat, 3 – 5 minutes on each side.
  5. To serve, cut the bread rolls in half, assemble the patties on them and top with the remaining chakalaka sauce.

3. Greek chicken pita rolls

Serve: 6
Difficulty level: Easy
Time: 15 minutes + 1 hour, to drain

INGREDIENTS:

1 small cucumber
125g full-cream Greek yoghurt
salt and freshly ground black pepper, to taste
30ml (2 tbsp) olive oil
200g free-range chicken breasts, cut into thick strips
3 fresh oregano sprigs
juice of 1 lemon
6 mini pita breads
small handful cucumber slices, to serve

METHOD:

  1. Grate the cucumber and place in a muslin cloth to drain the water, 1 hour. Place the cucumber in a bowl and mix with the yoghurt. Season to taste.
  2. Place the oil in a saucepan over high heat and fry the chicken strips and oregano until the chicken is cooked, 10 – 15 minutes. Add the lemon juice and cook for a further 3 minutes. Season to taste. Warm the pita according to packaging instructions and cut in half.
  3. Place the chicken in the pita together with the cucumber mixture. Serve topped with cucumber slices.

 

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