Recipe courtesy of Callahan Catering
Mini Cheeseburgers
- Level: Intermediate
- Yield: 50 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 142
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 28
- Sodium
- 130
- Total: 2 hr 15 min
- Prep: 35 min
- Inactive: 1 hr 20 min
- Cook: 20 min
Ingredients
1 pound ground beef
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
Basic bread dough, recipe follows
Ketchup
14 cherry tomatoes, sliced thinly
1 head lettuce, torn to fit buns
1 (12-ounce) package American cheese, sliced and cut in squares to fit on buns
Basic Bread Dough:
1 tablespoon active dry yeast
2 tablespoon plus 1/2 teaspoon sugar
1 3/4 cups warm (110 degrees F) water
1 large egg
2/3 cup plus 1 tablespoon powdered milk
2 1/2 teaspoons salt
4 1/2 to 4 3/4 cups bread flour
1 cup unsalted butter, room temperature and cut into small pieces
1 large egg yolk beaten with 1 tablespoon water, for egg wash
1/4 cup poppy seeds
Nonstick cooking spray
Directions
- To make cheeseburgers: In a bowl, mix ground beef, salt and pepper. Shape 1/4-ounce at a time into 1 1/2-inch patties. Broil or grill 30 seconds per side.
- To assemble: At serving time, preheat oven to 350 degrees F. Slice buns in half. Layer ketchup, tomato and lettuce on each bottom half. Place burgers on baking sheet; top each with a slice of cheese. Bake until cheese melts, 2 to 3 minutes. Place in buns and serve.
Basic Bread Dough:
- To make the basic bread dough: In a small bowl, mix yeast, 1/2 teaspoon of sugar and 1/2 cup warm water. Let sit until foamy, about 5 minutes. In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt and 1 cup flour. Beat until smooth and creamy, about 7 minutes. Add yeast mixture; beat on medium. On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes. Switch to dough hook. Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes. If dough is too wet, add 1/4 cup flour. On lightly floured surface, knead dough several turns into a ball. Cover dough with plastic. Let stand in warm place until it doubles in size, about 1 hour.
- Preheat convection oven to 350 degrees F.
- Coat parchment lined baking sheet with cooking spray. Roll dough into 3/4 inch balls; place 1 1/2 inches apart on baking sheet. Cover with plastic wrap lightly coated with cooking spray. Let stand on a warm place until doubled in bulk, about 20 minutes. Brush egg wash over dough; sprinkle with poppy seeds. Bake until golden brown, 8 to 10 minutes, rotating pan half way through. Cool buns on rack.