Grass fed beef, cheddar cheese, smoked jalapeño, tomato and pickles all baked into a caramelized onion muffin batter with another mini cheeseburger on top!
Course Meat
Cuisine American
Keyword Cheeseburger Muffin
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12servings
Equipment
muffin tin and liners
Saute pan
Ingredients
1Onion finely cut into strips
1tbspButter
1lbGround beef
1tspOlive oil
1/3cupPanko or crushed crackers
2Garlic clovescrushed
1tbspKetchup
pinchSmoked jalapeno powder
2Eggs
1cupMilk
2cupsAll Purpose Flour
1/2tspSalt
pinchBlack pepper
2tspBaking powder
1tspBaking soda
3/4cupCheddar cheese shredded, extra for topping
12Mini tear-shaped tomatoes cut lengthwise
3Mini dill pickles optional
Instructions
In a sauté pan, melt the butter and caramelize the onions. Once the onions are caramelized, remove 1/4 of the onions. These will go on top of the muffins before baking.
Place olive oil in the pan along with the remaining onions, add jalapeño powder and 1 cup of the ground beef. Sauté until the beef is no longer pink. Remove and set aside in a bowl.
In a separate medium bowl, place the remaining uncooked ground beef, crushed garlic, panko crumbs or crushed crackers, salt and pepper to taste and ketchup. Mix well. Place on a parchment paper and roll out to about quarter inch thick and press 12 mini shaped burgers with a biscuit press.
Heat the same sauté pan and quickly cook the mini burgers on both sides just to brown. It’s not important the centers are cooked all the way because these will get baked in the muffin.
Preheat oven to 350. Place muffin baking cups in a muffin tin. Spray non-stick lightly in each cup.
In a large bowl, whisk the eggs and milk until well mixed. Add the flour, salt, baking powder and baking soda and whisk until batter comes together. Stir in the cooked ground beef with the onions that are set aside, and fold in the cheese. The batter will be thick.
Divide the batter into the prepared baking cups. Place one mini burger in the center of the muffin, sticking up along with 1 mini tomato cut in half. Sprinkle a little more cheese on top.
Bake until a tester comes out clean, about 30 minutes for jumbo tins, 25 for normal size.
Remove from the oven and while still warm, slide the sliced pickle in the center, sticking out. Cool slightly and serve. Delicious room temperature too.
Will keep about 3-days in the fridge. Eat cold or pop in the microwave for about 20-seconds.