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Bite-sized burgers. They are dressed with a slice of cheese and a round tomato slice.

They are prepared with your favorite burger recipe, which has – according to my tastes – barbecue sauce and a dollop of gouda (or sweet graviera) at its heart.

 

And all this after you have already laid them inside the muffin cases.

MATERIALS

(for 17 muffins)

500 g minced meat (beef, olives and pork leg)

1 medium onion, grated

1 large garlic clove, melted (no sprout)

2 thick slices of bread soaked in water and well drained

1/3 bunch of chopped parsley

1/3 bunch of mint, chopped

1 tbsp thyme

3 tbsp vinegar

4 tbsp olive oil

1 egg

Salt Pepper

At heart:

17 kg (espresso) barbecue sauce (homemade or ready-packaged)

17 cubes of your favorite gouda or gruyere

(there are wonderful gravies from local producers that cannot be compared to any Dutch cheese)

For the dressing:

A little favorite slice of Messinia or Monemvasia (my choices)

Tomato slices

Pepper-Smoky Paprika

Oregano

Minimal olive oil

17 cases for muffins and muffin papers

Execution:

Put all the ingredients for the burgers in a bowl and knead until we have a uniform mixture.

Line a 12-place muffin tray with the paper cases.

We will need an additional 5 ramekins or 5 aluminum round muffin cases.

Form patties a little bigger than a walnut and place in the cases.

With our finger we make a hole in the middle of the burger, as it is in the case.

Fill with sauce and push a cube of yellow cheese inside.

Cover the surface with grated feta cheese.

Sprinkle with smoked paprika.

Add the tomato slices, add some pepper and oregano and lightly sprinkle with olive oil.

Bake in a preheated oven at 180 – 190 degrees. for 45 minutes to brown the surface. Be careful not to overcook and dry out.

Allow to cool slightly and then serve with a green salad with yogurt dressing.

Put a nice chilled chardonnay in the glass and toast to the health of the beautiful little moments that are given to us in life….

PS: Minced meat also has its secrets…

First and foremost, never just beef, it becomes dry and flat in taste. Over the years I have come to the conclusion that the best combination is the one I mention in the recipe.

Also… for fluffy delicious burgers 2 tips:

# 1: the bread should be sourdough and very well kneaded on its own in the bowl – after draining it we work it a little to make it a uniform fluffy mixture and then add all the other ingredients, which are also worked very well. Optionally – if we have the luxury of time – we let it stand for at least an hour, so that the aromas bind.

#2: egg on the ground… Yes! …. says the writer who hated it, but over the years, empirically saw that mom was right when she added egg to the minced meat… It makes a difference!

By @cookthebook.blogspot. Thanks for inspiring us!

 

They are prepared with your favorite burger recipe, which has – according to my tastes – barbecue sauce and a dollop of gouda (or sweet graviera) at its heart.

 

And all this after you have already laid them inside the muffin cases.

MATERIALS

(for 17 muffins)

500 g minced meat (beef, olives and pork leg)

1 medium onion, grated

1 large garlic clove, melted (no sprout)

2 thick slices of bread soaked in water and well drained

1/3 bunch of chopped parsley

1/3 bunch of mint, chopped

1 tbsp thyme

3 tbsp vinegar

4 tbsp olive oil

1 egg

Salt Pepper

At heart:

17 kg (espresso) barbecue sauce (homemade or ready-packaged)

17 cubes of your favorite gouda or gruyere

(there are wonderful gravies from local producers that cannot be compared to any Dutch cheese)

For the dressing:

A little favorite slice of Messinia or Monemvasia (my choices)

Tomato slices

Pepper-Smoky Paprika

Oregano

Minimal olive oil

17 cases for muffins and muffin papers

Execution:

Put all the ingredients for the burgers in a bowl and knead until we have a uniform mixture.

Line a 12-place muffin tray with the paper cases.

We will need an additional 5 ramekins or 5 aluminum round muffin cases.

Form patties a little bigger than a walnut and place in the cases.

With our finger we make a hole in the middle of the burger, as it is in the case.

Fill with sauce and push a cube of yellow cheese inside.

Cover the surface with grated feta cheese.

Sprinkle with smoked paprika.

Add the tomato slices, add some pepper and oregano and lightly sprinkle with olive oil.

Bake in a preheated oven at 180 – 190 degrees. for 45 minutes to brown the surface. Be careful not to overcook and dry out.

Allow to cool slightly and then serve with a green salad with yogurt dressing.

Put a nice chilled chardonnay in the glass and toast to the health of the beautiful little moments that are given to us in life….

PS: Minced meat also has its secrets…

First and foremost, never just beef, it becomes dry and flat in taste. Over the years I have come to the conclusion that the best combination is the one I mention in the recipe.

Also… for fluffy delicious burgers 2 tips:

# 1: the bread should be sourdough and very well kneaded on its own in the bowl – after draining it we work it a little to make it a uniform fluffy mixture and then add all the other ingredients, which are also worked very well. Optionally – if we have the luxury of time – we let it stand for at least an hour, so that the aromas bind.

#2: egg on the ground… Yes! …. says the writer who hated it, but over the years, empirically saw that mom was right when she added egg to the minced meat… It makes a difference!

By @cookthebook.blogspot. Thanks for inspiring us!

 

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