Home Recipes Savories Mini Cheeseburgers with Fried Shallots

Mini Cheeseburgers with Fried Shallots

Mini Cheeseburgers with Fried Shallots

These delectable Mini Cheeseburgers with Fried Shallots are sure to delight Dad for a lovely Father’s Day tea. Mini Cheeseburgers with Fried Shallots pictured with Summer Vegetable Kebabs

Mini Cheeseburgers with Fried Shallots
Serves: 8
 
Ingredients
  • 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
Instructions
  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.

 

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