1 medium oinion (about 1 cup finely chopped)
1/4 cup finely chopped fresh parsley
1.5 lb. 90% lean ground beef
2 garlic cloves, pressed
1 tsp. salt
6 slices American or mild cheddar cheese
8 hot dog buns
24 hamburger dill pickle slices
- Preheat oven to 450 degrees F. Finely chop onion and parsley. Combine beef, onion, parsley, garlic, and salt into bowl; mix well. Press beef mixture evenly over bottom of pan. Bake 10-12 minutes or until beef is no longer pink.
- Meanwhile, cut cheese into quarters; set aside. Slice buns apart, without separating tops from bottoms. Trim about 1/4 inch from each bun end to square off ends (discard trimmings). Cut buns into thirds for a total of 24 square mini buns; set aside.
- Remove pan from oven. Pour off juices, if necessary, and cut beef mixture into 24 squares. Top each burger with one pickle and one piece of cheese. Place one bun top onto each burger; top with one bun bottom. Cover pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm.
- To serve, place one burger with bun top onto one bun bottom. Repeat with remaining burgers and bun bottoms. Serve immediately.
Yield: 24 mini burgers.