Mini Burger Platters Recipe

Make the burger sauce: in a small bowl combine mayonnaise, ketchup, yellow mustard, pickle relish and hot sauce (if using). Stir until smooth and taste; adjust salt or sweeteners as needed. Chill while you prepare patties.

Divide the ground beef into 12 equal portions (about 2 oz / 55 g each). Handle the meat as little as possible to avoid compacting; gently form into loose balls.

Flatten each ball into a thin patty roughly the diameter of the mini buns (2.5–3 in). Make the center of each patty slightly thinner than the edges to prevent doming as they cook.

Season both sides of the patties with kosher salt and freshly ground black pepper. Lightly brush a large griddle or skillet with the vegetable oil and heat over medium-high until shimmering.

Working in batches if necessary, place patties on the hot griddle. Cook 2–2.5 minutes without moving to develop a crust. Flip and immediately add a scant teaspoon of Worcestershire sauce distributed across the cooked side; cook another 1.5–2 minutes for medium doneness. If using cheese, lay half a slice of American cheese (or a sprinkle of shredded cheddar) on each patty in the final 30–45 seconds and cover briefly so it melts.

Remove cooked patties to a plate and tent loosely with foil to keep warm while finishing remaining patties.

Split the mini buns and lightly brush the cut sides with softened butter.

Toast the buns: place buttered cut sides down on the griddle or a skillet over medium heat until golden and slightly crisp, about 1–2 minutes. Transfer to a cooling rack or plate.

If using tomato, pat slices dry and cut to fit bun diameter. Have pickle slices, lettuce leaves and pickled red onions ready in small bowls for assembly.

Assemble each mini burger: spread approximately 1 teaspoon of burger sauce on the bottom half of the toasted bun. Place a small lettuce leaf, then a cooked patty with melted cheese, top with a pickle slice (and tomato or pickled onion if using). Spread a little sauce on the top bun and close.

Secure each mini burger with a toothpick or small skewer. Arrange burgers on a platter lined with butter lettuce or microgreens. Sprinkle a light pinch of coarse salt over tomato slices and the platter greens if desired.

Serve immediately while patties and buns are warm, with remaining sauce on the side for dipping.