Mini Cheeseburgers with Fried Shallots
Serves: 8
  • Vegetable oil, for frying
  • ¼ cup all-purpose flour
  • ¾ teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 4 large shallots, thinly sliced and rings separated
  • 1½ pounds 80% lean ground beef
  • 4 slices very thin yellow Cheddar, quartered
  • 8 mini pretzel buns, halved crosswise
  • 3 tablespoons yellow mustard
  • 3 cornichon pickles, sliced into thin rounds
  • ½ cup arugula
  • 8 slices bacon, cooked and halved crosswise
  • Garnish: whole cornichon pickles and wooden picks
  1. In a large skillet or Dutch oven, pour oil to a depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 350°.
  2. In a large bowl, whisk together flour, ½ teaspoon salt, and ¼ teaspoon pepper. Add shallots, stirring until fully coated in flour mixture.
  3. Working in batches, fry shallots until golden brown, approximately 1½ minutes. Using a slotted spoon, remove shallots and let drain on paper towels.
  4. Preheat grill to medium heat (300° to 350°).
  5. Divide beef, and shape into 8 (4-inch) patties. Sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper.
  6. Sear patties on the grill for 3 to 4 minutes. Flip patties, and sear another 3 to 4 minutes, until patties are cooked to desired degree of doneness. Immediately cover each with 2 quarter slices of cheese.
  7. Place each half of bun on the grill until toasted, approximately 1 minute. Transfer bun halves to a serving plate.
  8. Spread an even layer of yellow mustard onto each bun half. Place 3 pickle slices each on bottom half of buns. Top with arugula and then with bacon. Add patties. Top each patty with fried shallots. Cover each with top half of a bun, mustard side down.
  9. Garnish each bun with a cornichon and hold in place with a wooden pick, if desired.
Recipe by TeaTime Magazine at