Small Mini Burger Platter Recipe

Name: The Cowfish Sushi Burger Bars Small Mini Burger Platter Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20 servings
Cuisine: American
Ingredients: 3 lbs ground beef (80/20); 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tbs Worcestershire sauce; 1 egg (large); 0.5 cups plain breadcrumbs; 2 tbs vegetable oil (for griddle or pan); 20 mini slider buns (20); 10 slices American cheese slices; 3 tbs butter (softened, for toasting buns); 1 red onion (medium); 0.5 cups apple cider vinegar; 0.5 cups water; 1 tbs granulated sugar; 0.5 tsp kosher salt; 0.5 cups mayonnaise; 0.25 cups yellow mustard; 20 slices dill pickle slices

Inspired by The Cowfish Sushi Burger Bar

Time1h 30m

Serves20

Includes 20 mini burgers with red onions and American cheese.

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Ingredients

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Mini Burgers (20)

3 lbs ground beef (80/20)

2 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tbs Original Worcestershire Sauce

1 egg (large)

1/2 cups plain breadcrumbs

2 tbs vegetable oil (for griddle or pan)

Buns & Cheese

20 mini slider buns (20)

10 slices American cheese slices

3 tbs butter (softened, for toasting buns)

Pickled/Prepared Red Onion

1 red onion (medium)

1/2 cups Apple cider vinegar

1/2 cups water

1 tbs granulated sugar

1/2 tsp kosher salt

Condiments & Garnish

1/2 cups Mayonnaise

1/4 cups yellow mustard

20 slices dill pickle slices

Method

Pickled/Prepared Red Onion

Slice and quick-pickle onions

Peel the red onion and cut into very thin rings or half-rings (about 1/8-inch thick). Place sliced onion in a heatproof bowl or jar.

In a small saucepan, combine apple cider vinegar, water, sugar, and 1/2 tsp kosher salt. Heat until sugar dissolves and liquid is just simmering, about 2–3 minutes.

Pour the hot pickling liquid over the sliced onions, pressing them down so they're submerged. Let cool to room temperature (about 20 minutes), then refrigerate for at least 30 minutes. These can be made ahead and kept refrigerated up to 3 days.

Mini Burgers (20)

Prepare burger mix

In a large bowl, combine 3 lbs ground beef, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbsp Worcestershire sauce, 1 large egg, and 1/2 cup plain breadcrumbs. Mix gently with your hands or a spoon until just combined — do not overwork the meat to avoid tough burgers.

Divide the mixture into 20 equal portions (about 2.4 oz / 68 g each). Gently form each portion into a compact ball and then press into a 2.5–3 inch wide patty about 1/2 inch thick, making a slight dimple in the center of each patty so they cook evenly.

Preheat a large griddle or heavy skillet over medium-high heat. Add 2 tbsp vegetable oil and let it heat until shimmering.

Cook the patties in batches (do not overcrowd). For each side, cook 2.5–3 minutes for medium (adjust time for desired doneness). Flip once. If cooking more well-done, add 30–60 seconds per side. Total cook time per patty will be roughly 5–6 minutes.

During the last 30–45 seconds of cooking, place half-slices of American cheese so each patty gets a cheese topping (slice each of the 10 cheese slices in half to make 20 half-slices). Cover the pan briefly (or use a lid) to help the cheese melt.

Remove cooked patties to a plate and tent loosely with foil while you finish remaining batches to keep them warm.

Buns & Assembly

Split the 20 mini slider buns and spread a thin layer of softened butter on the cut sides. Toast the buns cut-side down in a clean skillet or on the griddle over medium heat until golden, about 1–2 minutes. Remove and keep warm.

If desired, mix mayonnaise and mustard (about 1/2 cup mayo + 1/4 cup mustard) in a small bowl for a simple sauce. Adjust to taste.

Assemble each mini burger: spread sauce on the bottom bun, place a cheese-topped patty, add a few pickled red onion rings (drain excess liquid), and a pickle slice. Top with the bun crown.

Arrange the 20 mini burgers on a platter. Serve immediately while warm. Leftovers can be refrigerated up to 2 days.