You’ve seen my down-sized burgers served with pan de sal. Now, let’s down-size those mini-burgers by using an even smaller bread — dinner rolls. What’s the point in down-sizing when the world seems crazy over supersizing everything? Isn’t that the point of TV shows like Man versus Food?
Well, I’m not a fan of that TV show, to start with. But the real point in creating these mini-burgers is to experiment with finger food. Is that too much work? That depends on how you do it and how you intend to serve them. Think of an assembly line and you simplify the procedure. And how do I intend to serve them? As a finger food. For a cocktail party or a casual mid-afternoon garden party with coffee, mini-cakes, mini-sandwiches… You get the idea.
Here’s the recipe. Get ready.
- 16 dinner rolls
- 500 grams ground beef or substitute chicken, lamb or turkey — check out the burger archive for various ways to make the patties
- 1/4 cup mayo
- lettuce torn into small pieces
- 16 thin slices of tomatoes or use cucumbers, onion rings or pickles
- 8 slices cheese cut into quarters
- Have the lettuce, cheese, mayo and tomatoes lined up in separate shallow bowls or plates.
- Split the dinner rolls in halves. Spread a little mayo on the bottom half of each roll. Lay a piece or two of lettuce on the mayo-smudged bottom. Repeat until all 16 dinner rolls have been halved, spread with mayo and lined with lettuce.
- When the burgers are done, place a burger on each of the lettuce-lined bread. Top with two pieces of cheese and a tomato ring. Cover with the top half of the rolls. Secure with wooden toothpicks. Serve as soon as possible.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.