Mini cheeseburger bites are delicious appetizers for any occasion! This is a recipe for bunless burger bites, but you can serve them with mini bread buns, if you like.
These mini cheeseburger bites on a stick are perfect for parties, family gatherings or family game nights. They are also naturally gluten-free and suitable for those who are on a KETO diet.
Mini burgers are made from scratch and thanks to using a combination of ground meat they stay juicy inside. They have an easy prep that anyone can do!
How to make cheeseburger bites without buns
First, we start with making mini burgers from scratch. They are easy to make and require only a few ingredients.
In a mixing bowl, combine together ground meat with salt, pepper, oregano and garlic powder. Give everything a good mix. I highly recommend taking your time here and making sure everything is mixed well.
To make these mini cheeseburgers, I like using the smallest cookie scoop I have. Then I just roll each portion into a ball. After I place all the balls onto a sheet of baking parchment, I press each of them down to form a patty. Then, I make a little dent in the middle. This is to ensure they will keep their shape better.
Cooking: You can use either a skillet or over or grill to cook these mini burgers. I use a skillet and little oil. It takes about 4 minutes per batch, depending on how thick they are.
What to serve with bunless cheeseburgers?
You need some sort of a sauce. Now this can be just mustard or ketchup (or both). I also like serving these with Thai sweet chili sauce, but you can use anything you like.
If you are looking for more quick appetizer recipes, then I have a ton of them on my blog. Just to name a few: Slow Cooker Spinach Artichoke Dip is one of the cheesy dips that once you try it, you will be making it over and over again.
Those, who can’t eat dairy or cheese might enjoy fresh Pear Pomegranate Salsa or Air Fryer Chicken Wings.
If you have bought way too much ground meat, you could use it to make Slow Cooker Sweet & Spicy Meatballs. They are delicious and crowds love them.
Tips for making mini cheeseburgers
- I like using baking parchment when preparing these mini burgers, but you can just place them on a large plate or tray or use a cookie sheet, if you have one. Anything that makes your life easier.
- It’s better to make them smaller rather than larger. That way you will not only get more mini burgers, but they will also be easier to eat.
- Cooking them does not take much time – when using a skillet/frying pan, you only need about 4-5 minutes per batch.
- Healthy cheeseburgers – if you are thinking of making these easy appetizers, but don’t like using oil, try making them in an indoor grill, air fryer or oven instead!
- Temperature – If you are not sure whether they are ready, use a food thermometer.
- The leaner the meat the dryer the mini burgers will turn. Also pork is fattier than beef so a combo of these two is a great choice!
Cocktail pickles can be substituted with cocktail onions. Pickled/fermented chilies are also a tasty alternative.
Meat – I used a combination of pork and beef to achieve the best results. You can use only one type, if you prefer or try some other like chicken or turkey meat.
Lettuce – feel free to use any type of greens you like.
Cheese – I like using cheddar cheese when making these bun-less mini cheeseburger appetizers, but you can use gouda or mozzarella instead. Or, if you prefer some other type of cheese, go ahead and use it.
- 1 pound Ground Meat (450 grams), see note 1
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 4-5 Slices of Red Cheddar, see note 3
- Baby Romaine Lettuce, see note 4
- 12 Cocktail Pickles, see note 5
- 1 Small Red Onion, quartered
- In a mixing bowl, combine ground meat with salt, black pepper, dried oregano and garlic powder. Mix well with your hand. You want all the seasoning be distributed evenly so take your time.
- Place a sheet of baking parchment on your worktop. Using the smallest cookie scoop, scoop out the meat and transfer it onto the baking parchment. Roll each into a ball and them press down to make a patty. With your finger, make a small dent in the center of each patty (this should keep them hold their shape).
- Heat some oil in your skillet/frying pan and cook the patties for 4-5 minutes (per batch) or until cooked through.
- Top each burger with a small square of cheese, a piece of lettuce, onion and a pickle.
- Serve with mustard, ketchup, Thai sweet chili sauce or any sauce you like!
- I used a mix of pork and beef. You can use any ground meat you like. Just note that a combination of pork and beef makes the burgers juicier rather than using just beef.
- Cooking - you can fry them on a skillet/frying pan, in an indoor grill (panini machine) or outdoor grill. The cooking times will vary slightly. I made them in a frying pan which took about 5 minutes per batch. The fastest way was using indoor grill - it took about 1-2 minutes less.
- Cheese - if you don’t like cheddar, use sliced mozzarella or gouda or any cheese you like.
- Lettuce - you can use other type if you prefer.
- Cocktail pickles - I like using sweet and sour pickles. Other great alternatives are cocktail pearl onions or fermented chili peppers.
- The number of burgers you will get out of this recipe might vary slightly.
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Amount Per Serving: Calories: 356 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 45mg Sodium: 329mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 5g Sugar: 13g Sugar Alcohols: 0g Protein: 16g