These mini bite-sized cheeseburgers are not only fun and festive, but delicious! Classic burger flavors in a small appetizer. Easy to make and assemble–any crowd you’re serving will love them!

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Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Makes about 16 sticks

• 1/2 lb ground beef
• 2 Tablespoons bread crumbs
• 1 teaspoon hamburger seasoning (I use Lawry’s)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 slices Colby or cheddar cheese, cut into quarters (4 smaller pieces)
• 16 small pieces of lettuce
• 16 burger pickles
• 8 cherry tomatoes, cut in half
• 16 toothpicks

Optional:

• Ketchup
• Mustard
• Ranch
• Thousand Island dressing
• Your favorite cheeseburger condiment

• Preheat oven to 350 degrees Fahrenheit.
• Line a baking sheet with parchment paper to prevent sticking.
• In a medium bowl, combine the ground beef, breadcrumbs, burger seasoning, garlic powder, salt, and pepper. Use your hands or a spoon to mix until all ingredients are mixed together.
• Roll into 16 even sized meatballs and place them on the baking sheet. Press down gently to flatten them slightly (not too flat!).
• Bake for 10 minutes, or until fully cooked through (160 degrees Fahrenheit is safe temp for beef).
• While baking, cut your cheese slices into quarter sized pieces (16 total), halve the cherry tomatoes, prep your 16 pieces of lettuce, and set out 16 burger pickles.
• Once your mini patties are out of the oven, immediately place a slice of cheese on each one so it melts slightly.
• Layer on a small piece of lettuce, pickle, and cherry tomato half.
• Insert a toothpick through the center of everything to hold it all together.
• Serve warm with your choice of dipping sauces!

• You can really customize these to make them your own. I have made them with just the burger and cheese, but left off the lettuce, pickle, and tomato and just had them off to the side for people to build their own, which was also successful (some people don’t like all the toppings). You can also add hunks of onion, mushrooms, fresh jalapeñoes, or any other favorite burger toppings.
• Easily double the recipe if you’re serving a larger crowd.

I love making these on Sundays when we are watching football. I’m the type of person that wants to have a little of everything, and having an e n t i r e cheeseburger would fill me up and not allow me to sample everything else.

I typically serve these on a plate and then set out ketchup and mustard for each person to add whatever condiments they want to dip them in.

They may be small, but they’re a big hit!

Until next time,