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Oh My Minis Recipe

Name: Cheese On Top Furn el Chebbaks OH MY MINIS Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 0.5 lb ground beef (80/20); 0.5 lb ground chicken; 0.25 cup fine breadcrumbs; 1 pc large egg; 0.25 cup yellow onion, grated; 1 tsp garlic, minced; 1 tsp Worcestershire sauce; 1 tsp sea salt; 0.5 tsp black pepper; 0.5 tsp smoked paprika; 2 tbs vegetable oil (for pan-frying); 1.5 cup sharp cheddar cheese, shredded; 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cup whole milk; 2 tbs cream cheese, softened; 0.5 tsp Dijon mustard; 0.5 tsp apple cider vinegar; 0.25 tsp Hot sauce (optional); 0.25 tsp salt; 0.25 tsp black pepper; 8 pc pickles or pickle slices (optional); 2 tbs microgreens or chopped parsley; 8 pc sesame slider buns or mini buns (optional)

Inspired by Cheese On Top Furn el Chebbak

Time45m

Serves2

8 pcs of either beef, chicken or mix, served with our new special cheddar dip

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Ingredients

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Mini Patties

1/2 lb ground beef (80/20)

1/2 lb Ground chicken

1/4 cup fine breadcrumbs

1 pc large egg

1/4 cup yellow onion, grated

1 tsp Garlic, minced

1 tsp Original Worcestershire Sauce

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp Smoked paprika

2 tbs vegetable oil (for pan-frying)

Cheddar Dip (special)

1 1/2 cup sharp cheddar cheese, shredded

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cup whole milk

2 tbs cream cheese, softened

1/2 tsp Dijon mustard

1/2 tsp Apple cider vinegar

1/4 tsp Hot sauce (optional)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Garnish & Serving

8 pc pickles or pickle slices (optional)

2 tbs microgreens or chopped parsley

8 pc sesame slider buns or mini buns (optional)

Method

Mini Patties

Prepare meat mixture

In a large bowl, combine ground beef and ground chicken. Add breadcrumbs, grated onion, minced garlic, egg, Worcestershire sauce, salt, black pepper, and smoked paprika. Mix gently with your hands or a spoon until just combined—do not overwork the meat to keep patties tender.

Portion and shape

Divide the mixture into 8 equal portions (about 2.0–2.5 oz / 55–70 g each). Gently form each portion into a compact 1 1/2 to 2 inch round patty, slightly thinner in the center so they cook evenly.

Chill (optional)

Place shaped patties on a tray and chill in the refrigerator for 15–20 minutes to help them hold together while cooking. This step is optional but recommended if mixture feels soft.

Cook patties

Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. When oil is shimmering, add patties in a single layer without crowding (cook in batches if needed). Cook for 3–3.5 minutes per side for medium doneness, flipping once, until a golden-brown crust forms and internal temperature reaches 160°F (71°C) for mixed beef/chicken. Transfer cooked patties to a wire rack or plate lined with paper towel. Keep warm in a low oven (200°F / 95°C) while you make the dip.

Cheddar Dip (special)

Make roux

In a small saucepan over medium heat, melt 2 tablespoons butter. Once melted and bubbling gently, add 2 tablespoons flour and whisk continuously for 1–1.5 minutes until the roux smells slightly toasty but not browned.

Add milk

Slowly pour in 1 cup whole milk while whisking constantly to prevent lumps. Continue cooking and whisking until the mixture thickens and begins to bubble gently, about 2–3 minutes.

Finish the cheese sauce

Reduce heat to low and whisk in 2 tablespoons softened cream cheese until smooth. Gradually add 1 1/2 cups shredded sharp cheddar, a handful at a time, whisking until fully melted and smooth before adding more. Stir in 1/2 teaspoon Dijon mustard, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon hot sauce (if using), and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep the sauce warm on the lowest heat setting, stirring occasionally to prevent skin forming.

Assembly & Serving

Arrange 8 mini patties on a serving platter. If using buns, split and lightly toast the buns and assemble as mini sliders, placing a patty and optional pickle slice in each. Spoon the warm cheddar dip into a small bowl for dipping and place on the platter.

Garnish with microgreens or chopped parsley. Serve immediately while patties and dip are hot. Provide small forks or toothpicks for easy dipping and eating.