My obsession with teeny tiny food began and will always end with the genius that is Peter Callahan – who takes mini food to a whole other level of wow. Well, for our Anti-Super Bowl Party, we channelled our own inner Peter Callahan and crafted teeny tiny lovelies starting with this 3 bite burger. Peter’s happen to be smaller, but when it comes to the Super Bowl, we figured we’re girls…not wimps.
1 Hour/s 30 Minute/s
3 Hour/s 30 Minute/s
- FOR THE BURGERS
- 1 pound ground beef
- salt & pepper to taste
- 1 tablespoon worcester sauce
- 24 slices of smoked cheddar cheese
- 1 large sweet and spicy pickle
- FOR THE BUNS
- 1 tablespoon active-dry yeast
- 1/2 teaspoon sugar
- 1/2 cup warm water
- 1/2 cup milk
- 1 large egg
- 2 tablespoons vegetable oil
- 1/2 tsp + 2 tablespoons sugar, divided
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 tablespoon butter
- In a large bowl, gently stir the yeast into the warm water. Sprinkle with sugar. Let sit for about 10 minutes until yeast dissolves.
- In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined.
- Add all the flour and combine until a dough begins to form.
- Knead at low speed in your mixer with a bread attachment, or (like we did) by hand in the bowl for 10 minutes. You will feel when the dough begins to really form, as it will become softer and smoother.
- Cover your dough with a towel and let it rise in a warm spot until doubled in bulk, about an hour.
- Lightly flour your work surface and turn out the dough on top. Divide the dough in half and roll out using a rolling pin to about 1/2" - 3/4" thick. Using a 1 or 1.5" cookie cutter, cut out your circles and place on a greased cookie sheet. Repeat with the other half.
- Place each soon-to-be hamburger bun on a greased cookie sheet. Cover and let them rise for another 15-20 minutes.
- Meanwhile, preheat your oven to 375.
- In a bowl, combine your ground beef, worcester, salt and pepper. Using your hands or a wooden spoon, combine. Do not over mix, simply blend so that spices are evenly dispersed. Place in fridge until your buns are baked.
- Once your dough has risen for the second time, melt butter and brush on top of each bun.
- Bake your buns for 15 minutes. Let cool completely.
- While your buns are cooling, press out your ground beef until it's approximately 1/2" thick. Using the same 1" - 1.5" cookie cutter, cut out your burgers.
- Place them on a wire rack over a tray lined with aluminum foil. Bake for 10 minutes. Let cool then refrigerate if you aren't using right away. If you are serving immediately, top with cheese and put them back in the heated oven for 2 minutes.
- Cut your buns in half. Top each bottom half of your bun with a hamburger patty. Add a sweet and spicy pickle and a bit of ketchup. We used a ketchup squirter to make sure we could control the amount.
- *We used smoked cheddar & sweet and spicy pickles with this but the options are endless!
*adapted from Kitchen Living