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Mini Burger Buffet

Select from a variety of mini Ground Beef burger flavors - including Smoky BBQ Cheddar, Buffalo Style and Taco Style - or choose all three!

Mini Burger Buffet

Cook Time: 40 Minutes

Servings: 12

Ingredients: 5

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Ingredients

Basic Mini Burgers:

Flavor Variations:

Preparation

  1. Step 1

    Combine Basic Mini Burger ingredients in medium bowl, adding desired Flavor Variation ingredients and mixing lightly but thoroughly. Lightly shape into twelve 1/2-inch thick mini patties.

  2. Step 2

    Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

    Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  3. Step 3

    Serve mini burgers as directed in desired Flavor Variation.

    Smoky BBQ Cheddar: Add 1 cup shredded Cheddar cheese to Basic Mini Burger mixture. Halfway through grilling, baste patties with 1/4 cup hickory barbecue sauce. Place burgers on bottoms of 12 split small dinner rolls. Top evenly with 24 sweet or dill pickle slices and 3/4 cup prepared coleslaw. Close sandwiches. Serve with additional barbecue sauce, as desired.

    Buffalo Style: Add 1/4 teaspoon ground red pepper and 1/2 cup crumbled blue cheese to Basic Mini Burger mixture. While patties are grilling, combine 3 tablespoons melted butter and 1/4 cup hot pepper sauce. Set aside. Place burgers on bottoms of 12 split small dinner rolls. Top evenly with thinly sliced celery, shredded carrots, as desired, and some of the hot sauce mixture. Close sandwiches. Serve with blue cheese dressing, as desired, and remaining hot sauce mixture.

    Taco: Add 1 package (1.25 ounces) taco seasoning mix to Basic Mini Burger mixture. While patties are grilling, combine 1/2 cup dairy sour cream and 2 teaspoons fresh lime juice. Set aside. Cut burgers in half and place both halves in each of 12 taco shells. Top evenly with shredded lettuce, chopped tomato, shredded Cheddar cheese or Mexican cheese blend, salsa and sour cream mixture, as desired.

Nutrition Information

250 Calories

0 %*

5g SAT FAT

0 %DV**

16g PROTEIN

0 %DV

2.2 mg IRON

0 %DV

3.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 80% lean ground beef: 250 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 5 g Monounsaturated Fat;) 50 mg Cholesterol; 487 mg Sodium; 17 g Total Carbohydrate; 0.8 g Dietary Fiber; 16 g Protein; 2.2 mg Iron; 3.6 mg NE Niacin; 0.2 mg Vitamin B6; 1.3 mcg Vitamin B12; 3.2 mg Zinc; 17.3 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Vitamin B6.

208 Calories

0 %*

4g SAT FAT

0 %DV**

16g PROTEIN

0 %DV

2.4 mg IRON

0 %DV

3.3 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 95% lean ground beef: 208 Calories; 72 Calories from fat; 8g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 44 mg Cholesterol; 483 mg Sodium; 17 g Total Carbohydrate; 0.8 g Dietary Fiber; 16 g Protein; 2.4 mg Iron; 3.9 mg NE Niacin; 0.2 mg Vitamin B6; 1.2 mcg Vitamin B12; 3.3 mg Zinc; 17.3 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Vitamin B6.

239 Calories

0 %*

6g SAT FAT

0 %DV**

15g PROTEIN

0 %DV

2 mg IRON

0 %DV

3.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 80% lean ground beef: 239 Calories; 126 Calories from fat; 14g Total Fat (6 g Saturated Fat; 5 g Monounsaturated Fat;) 51 mg Cholesterol; 390 mg Sodium; 13 g Total Carbohydrate; 0.5 g Dietary Fiber; 15 g Protein; 2 mg Iron; 3.6 mg NE Niacin; 0.2 mg Vitamin B6; 1.3 mcg Vitamin B12; 3.1 mg Zinc; 16.7 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Vitamin B6.

196 Calories

0 %*

4g SAT FAT

0 %DV**

15g PROTEIN

0 %DV

2.2 mg IRON

0 %DV

3.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 95% lean ground beef: 196 Calories; 81 Calories from fat; 9g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 45 mg Cholesterol; 386 mg Sodium; 13 g Total Carbohydrate; 0.5 g Dietary Fiber; 15 g Protein; 2.2 mg Iron; 3.9 mg NE Niacin; 0.2 mg Vitamin B6; 1.2 mcg Vitamin B12; 3.1 mg Zinc; 16.8 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Vitamin B6.

195 Calories

0 %*

5g SAT FAT

0 %DV**

12g PROTEIN

0 %DV

1.1 mg IRON

0 %DV

2.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 80% lean ground beef: 195 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 3 g Monounsaturated Fat;) 45 mg Cholesterol; 409 mg Sodium; 8 g Total Carbohydrate; 0.6 g Dietary Fiber; 12 g Protein; 1.1 mg Iron; 2.2 mg NE Niacin; 0.2 mg Vitamin B6; 1.2 mcg Vitamin B12; 2.7 mg Zinc; 9.2 mcg Selenium.

This recipe is an excellent source of Protein, Vitamin B12, and Zinc; and a good source of Niacin, Vitamin B6, and Selenium.

152 Calories

0 %*

3g SAT FAT

0 %DV**

12g PROTEIN

0 %DV

1.2 mg IRON

0 %DV

2.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 95% lean ground beef: 152 Calories; 63 Calories from fat; 7g Total Fat (3 g Saturated Fat; 1 g Monounsaturated Fat;) 39 mg Cholesterol; 404 mg Sodium; 8 g Total Carbohydrate; 0.6 g Dietary Fiber; 12 g Protein; 1.2 mg Iron; 2.5 mg NE Niacin; 0.2 mg Vitamin B6; 1 mcg Vitamin B12; 2.7 mg Zinc; 9.3 mcg Selenium.

This recipe is an excellent source of Protein, Vitamin B12, and Zinc; and a good source of Niacin, Vitamin B6, and Selenium.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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AppetizersBurgers, Sandwiches & WrapsMexican

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