Mini burgers are prepared using the same process as regular burgers, but their main feature is that they can be eaten in one bite, a small but flavorful explosion of taste!

Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 20 buns
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

1.1 lbs Sausage meat
2 Medium eggs
3 tbsps Grated Parmigiano Reggiano (about 1 oz)
1 tsp Chopped parsley
4 pinches Fine salt
1 clove Finely chopped garlic
1 pinch Pepper
1 tbsp Breadcrumbs
20 Mini hamburger buns
1 Salad tomato
1 Onion
3.5 oz Mixed salad greens
to taste Ketchup
to taste Mayonnaise
10 slices Melted cheese slices

Preparation

In a bowl, mix the sausage meat, eggs, Parmigiano, parsley, salt, pepper, and garlic clove, and breadcrumbs.
Mix well with your hands until you obtain a well-combined mixture.
To make uniform mini burgers, I used a mold, but you can also shape them by hand, pressing the meat to compact it. You’ll get about twenty discs about 0.4 inches high, each weighing about 1 oz.
If you want to use the mold: take a scant tablespoon of mixture (about 1 oz per mini burger), place it in a 2.4-inch diameter cookie cutter, press with a small jar, twisting it as you remove it to prevent the meat from sticking. Remove the mold and place the burgers on a plate.
You’ll make about twenty with these amounts.
Cook the mini burgers in a pan and just before they are done, place a slice of cheese on top of each burger to melt slightly.
Warm the buns in the oven (a toaster oven works fine too) after cutting them in half.
Place a little sauce (mayonnaise or ketchup, according to taste) on the bun’s base, then the burger with cheese, lettuce, sliced tomato, and pan-grilled onion.
Close everything with the other half of the bun and enjoy.