Mini Hamburger Recipe

Prepare and portion

Place 1 pound ground beef into a bowl. Add 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon Worcestershire sauce. Gently mix with your hands or a fork just until combined — avoid overworking the meat to keep patties tender. Divide the mixture into 8 equal portions (about 2 ounces / 56 g each) and form each into a compact round patty about 2 1/2 inches in diameter and 1/2 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking.

Cook the patties

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter; once shimmering and the butter has melted, add patties in a single layer without crowding (cook in batches if needed). Cook for 2 to 2 1/2 minutes on the first side until a brown crust forms. Flip and cook another 1 1/2 to 2 minutes for medium doneness (adjust time for desired doneness). In the last 30 seconds of cooking, place a half-slice of cheddar on each patty so it melts; cover the pan briefly with a lid to help cheese melt if desired.

Remove cooked patties to a plate and tent loosely with foil to keep warm while you toast buns and finish assembly.

Toast the buns

Preheat the oven to 350°F (175°C) or keep the skillet on low heat. Arrange 8 mini buns cut-side up on a baking sheet. Brush cut sides lightly with 1 tablespoon melted butter and sprinkle sesame seeds if using. Toast in the oven for 4–6 minutes until golden, or toast cut sides in the skillet for 1–2 minutes until lightly browned.

Prepare condiments

In a small bowl, combine 4 tablespoons mayonnaise and 2 teaspoons yellow mustard. Thinly slice red onion into very thin rounds (you should have about 1/4 cup). Lay out 8 dill pickle slices and 8 small lettuce leaves.

Assemble mini hamburgers

Spread about 1/2 tablespoon of the mayo-mustard mixture on the bottom half of each toasted bun. Place one lettuce leaf on each, then a cheeseburger patty. Top each patty with one dill pickle slice and a few rings of red onion. Spoon a small amount of additional mayo-mustard on the top bun if you like, then close the sandwich. Serve immediately.

If serving to a crowd, keep cooked patties in a low oven (about 200°F / 95°C) on a tray covered loosely with foil to stay warm. For a glossy bun finish, brush assembled tops with a touch more melted butter. Serve with extra pickles, ketchup, or your preferred sides.