Mini-burger Recipe

Form patties

Divide the 1 lb ground beef into 8 equal portions (about 2 oz / 55 g each). Gently form each portion into a 2.5–3 inch diameter patty about 1/2 inch thick. Do not overwork the meat; press a shallow dimple in the center of each patty to limit puffing while cooking.

Season patties

Season both sides of each patty with the 1 tsp fine salt, 1/2 tsp black pepper and 1 tsp Worcestershire sauce (lightly brush or sprinkle). Let rest at room temperature while you prepare fries and cucumber fries, about 10 minutes.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tbsp olive oil. When hot and shimmering, add patties in a single layer, leaving space between them. Cook 2–2.5 minutes on the first side without pressing. Flip and cook 1.5–2 minutes on the second side for medium (adjust ±30–60 seconds for desired doneness). During the last 30–45 seconds top each patty with a slice of cheddar so it melts slightly. Remove to a warm plate and tent with foil.

Toast buns

While patties cook or immediately after, spread softened butter on cut sides of 8 mini brioche buns. In a separate skillet or the same pan (wipe out excess fat), toast the buns cut-side down over medium heat until golden, about 1–1.5 minutes. Keep warm.

Prepare potatoes

Peel (optional) and cut 2 large russets into 1/4–1/2 inch thick fries. Rinse in cold water until water runs clear to remove excess starch, then pat very dry with clean kitchen towels or paper towels.

Fry or roast fries — deep-fry method (recommended for crispness)

Heat vegetable oil in a heavy pot to 325°F (160°C). Blanch the fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil heat to 375°F (190°C) and fry again in batches 1–2 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt, 1/2 tsp pepper and 1/2 tsp smoked paprika. Keep warm.

Fry or roast fries — oven method

Preheat oven to 425°F (220°C). Toss dried fries with 2–3 tbsp oil (portion of the 1 cup listed) and spread in a single layer on a baking sheet lined with parchment. Roast 20–28 minutes, flipping halfway, until golden and crisp. Season immediately with salt, pepper and smoked paprika.

Prepare cucumber

Trim both ends of the large English cucumber and cut into 3–4 inch long sticks, about 1/2 inch square. Lay on paper towels, sprinkle lightly with 1/4 tsp salt, and let sit 5 minutes to draw out moisture. Pat dry thoroughly.

Set up breading station

Place 1/2 cup flour in a shallow bowl and season with a pinch of salt. Beat 1 egg in a second bowl. In a third bowl combine 1 cup panko, 2 tbsp grated parmesan (optional), 1/2 tsp salt and 1/4 tsp pepper.

Bread cucumber

Working in batches, dredge cucumber sticks in flour, shake off excess, dip into beaten egg, then coat evenly with the panko mixture, pressing lightly to adhere. Place on a tray ready for frying or baking.

Cook cucumber fries — pan-fry

Heat 1/4–1/2 cup vegetable oil in a skillet over medium heat. Fry breaded cucumber sticks in batches, turning occasionally, until golden and crisp on all sides, about 2–3 minutes per side (total 4–6 minutes). Transfer to a wire rack or paper towel-lined plate to drain.

Cook cucumber fries — oven method

Preheat oven to 425°F (220°C). Arrange breaded sticks on a parchment-lined sheet, spray lightly with oil, and bake 12–15 minutes, turning once, until crisp and golden. Finish under broiler 1 minute if needed. Remove and let drain briefly.

Prepare sauces

In a small bowl combine 1/4 cup mayonnaise, 2 tsp mustard and 1/4 cup ketchup (adjust to taste) to make a simple burger sauce. Stir until smooth.

Assemble mini-burgers

Spread a thin layer of burger sauce on the bottom half of each toasted brioche bun. Place a cheddar-topped patty on each bottom bun. Add a pickle slice if using, then top with the bun crown. Serve immediately.

Plate and serve

Arrange 2 mini-burgers per person with a generous portion of fries and a small stack of cucumber fries. Serve extra burger sauce on the side for dipping. Enjoy while hot.