Mini Cocktail Patties Recipe

Preheat

Preheat oven to 375°F (190°C). Line a full sheet pan (or half sheet for smaller batch) with parchment paper or lightly oil it.

In a large mixing bowl combine the ground beef, grated onion, minced garlic, panko, milk, and egg. Mix gently with your hands or a spatula until just combined — avoid overworking to keep patties tender.

Add Worcestershire sauce, hot sauce, smoked paprika, cumin, kosher salt, and black pepper. Gently fold in evenly. Taste a small pinch of the raw mixture by quickly cooking a teaspoon in a skillet to check seasoning and adjust salt or heat as desired.

Portion the mixture into approximately 24 equal portions (about 1.25 oz or 35–40 g each) for cocktail patties. Use a small scoop or spoon to help keep sizes consistent. Roll each portion into a loose ball and flatten to 2–2.5 inch rounds, about 1/4 inch thick.

Arrange patties on the prepared sheet pan leaving a small gap between each. Brush lightly with neutral oil to help browning. If baking a half pan, reduce spacing but avoid stacking.

Bake in the preheated oven 10–12 minutes, then flip each patty and bake an additional 4–6 minutes until internal temperature reaches 160°F (71°C) and patties are nicely browned at the edges.

If adding cheese, place half-slices on patties in the last 1–2 minutes of baking and return to oven until melted. Remove from oven and tent loosely with foil for 3 minutes before serving.

Preheat

Preheat oven to 375°F (190°C). Line a sheet pan with parchment paper or lightly oil it.

In a large bowl combine ground chicken, grated onion, minced garlic, panko, milk and egg. Mix gently until combined — do not overmix or the texture becomes dense.

Add soy sauce, lemon juice, dried Italian seasoning, kosher salt and black pepper. Fold to combine. To check seasoning, pan-fry a tiny amount and taste; adjust salt or lemon if needed.

Portion mixture into about 24 equal pieces (roughly 1.25 oz or 35–40 g each). Form into slightly flattened rounds about 2–2.5 inches diameter and 1/4 inch thick.

Place patties on the prepared pan with a little space between. Brush or spray a light coating of neutral oil over the tops to promote browning.

Bake 12–14 minutes, then flip and bake another 4–6 minutes until internal temperature reaches 165°F (74°C) and edges are slightly golden.

Add cheese slices in the final 1–2 minutes if desired to melt. Remove and tent with foil for 2–3 minutes before serving.

If serving on mini buns: split buns and brush insides lightly with melted butter. Toast on a sheet pan in the oven for 3–4 minutes at 375°F until lightly golden.

Assemble cocktail patties: place a patty on each bun bottom (or on a serving tray if serving without buns). Add a half-slice of cheese if not already melted on, then a small piece of pickle or jalapeño if desired, and a dab of mustard, ketchup or special sauce to taste.

Garnish with chopped parsley and serve warm. For full-pan service, keep patties covered with foil and reheat at 300°F for 8–10 minutes before serving to maintain warmth.

Storage: refrigerate cooled leftover patties in an airtight container up to 3 days or freeze up to 3 months. Reheat from thawed in a 350°F oven for 8–10 minutes, or in a covered skillet over medium heat until warmed through.