| Level: | Easy |
| Total: | 47 min |
| Prep: | 15 min |
| Inactive: | 7 min |
| Cook: | 25 min |
| Yield: | 32 cocktail burgers |
| Level: | Easy |
| Total: | 47 min |
| Prep: | 15 min |
| Inactive: | 7 min |
| Cook: | 25 min |
| Yield: | 32 cocktail burgers |
Ingredients
- 8 thin slices white bread
- Olive oil cooking spray
- 1 pound lean ground beef
- 1 pack (1-ounce) pot roast seasoning
- 1 egg, lightly beaten
- 2 tablespoons Worcestershire sauce
Instructions
- Make the toasts 1 day ahead. Preheat oven to 400 degrees F.
- Take 8 slices white bread and cut out 32 circles using a 1 3/4-inch round pastry cutter or an empty, clean 6-ounce tomato paste can. Arrange discs on an unlined sheet pan and spray lightly with olive oil. Toast rounds for 7 minutes. When cool, store in an airtight container.
- Make the burgers the day of. Preheat oven to 400 degrees F.
- Mix ground beef, seasoning, egg, and Worcestershire sauce in a large bowl. Form 1-inch meatballs using 1 tablespoon of meat mixture per ball. Arrange on a broiling pan, leaving an inch space between meatballs. Using index finger, gently poke holes in the middle of each meatball. Bake for 12 minutes. Turn temperature to broil and cook for another 5 minutes. Let stand 7 minutes before transferring to toasts.
- Gently fill each burger hole with ketchup or mustard. Serve warm.
Reviews
I make these into full size burgers and make the patties the night before and let them sit in the fridge….oh my are they good the next day………
I made these for Super Bowl Sunday and they mostly sat on touched…..of course it could have been that my guests were more interested in alcohol than food….lol. I happened to think they were tasty, but one complaint…..I used extra lean ground beef, but the grease still pooled in the middle of the hamburger and needed to be scooped out before serving……pain in the butt!!!
I didn’t like the pot roast seasoning so I change it up and added diced garlic, onions, shredded cheddar cheese, season salt, and pepper instead. The toasted bread was a nice change.
I decided to make this recipe into burgers when I realized I didn’t have an olive oil spray for the bread. All I can say is WOW they were great! I only added 1 tbs. of worchestire sauce and some pepper to the hamburger mixture, fried them up and they were excellent even without buns. I will be definitely making these again. Thanks Sandra!!
I have been making a variation of these for DECADES! Lightly toast any kind of bread you wish, any size. Mix your ground beef with anything you wish (I use onion soup mix, usually). Spread the burger mixture on the toasted bread and broil. Serve with small bowls of finely chopped onions, and any other condiments of your choice. You won’t be disappointed.
the mini burgers were a great hit at a party for the neighbor kids.they want their moms to make them all the time.i thought that was really sweet.
I think that you recipes are simple and so easy. Thanks
I am not sure if this recipe is a mistake or what but the meatballs went EVERYWHERE and it was a huge mess. Also, they were very salty and tasted funky from the weird seasoning packet.
Meatballs balanced on stale toast filled with ketchup just doesn’t work. They roll off. Plus they taste bad.
Suffice to say they were NOT popular appetizers at the party.