I love making these mini beef cheeseburgers when I want something classic, comforting, and incredibly easy. They remind me of old-school slider burgers with juicy beef, simple seasoning, and melty cheese, all packed into a small, satisfying bite that’s perfect for sharing or snacking.
Why You’ll Love This Recipe
I like this recipe because it keeps things simple and focuses on flavor. I use just a few basic ingredients, and the result is juicy, tender burgers every time. I also enjoy how fast they cook, which makes them perfect for parties, game nights, or quick family meals. These mini cheeseburgers feel nostalgic while still being homemade and fresh.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb (450 g) ground beef (80/20 for juiciness)
1 teaspoon salt
1/2 teaspoon black pepper
6 slices cheddar cheese, cut in half
12 mini burger buns
1 tablespoon vegetable oil or butter
Directions
I start by preheating a skillet or griddle over medium-high heat and lightly greasing it with oil or butter. While the pan heats, I divide the ground beef into 12 equal portions and gently shape them into small patties. I make sure not to overwork the meat so the burgers stay tender.
I season both sides of each patty with salt and black pepper, then place them onto the hot pan. I cook them for about 2 to 3 minutes per side until they’re nicely browned and cooked through. Once cooked, I place a piece of cheese on each patty and let it melt for about 30 seconds.
I toast the mini buns lightly if I want extra texture, then assemble the burgers by placing each cheesy patty onto the buns. I serve them immediately while they’re hot and juicy.
Servings And Timing
I usually get about 12 mini cheeseburgers from this recipe.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
I sometimes mix a little garlic powder or onion powder into the beef for extra flavor. When I want a richer taste, I swap cheddar for American or Swiss cheese. For a spicy version, I like adding sliced jalapeños or a dash of hot sauce. I also enjoy topping them with caramelized onions or pickles for more texture.
Storage/Reheating
When I have leftovers, I store the cooked patties in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over low heat or in the microwave for about 30 seconds. I prefer reheating the patties separately and assembling the burgers fresh.
FAQs
Can I make these burgers ahead of time?
I often prepare the patties in advance and keep them covered in the refrigerator for up to 24 hours before cooking.
What type of beef works best?
I always use 80/20 ground beef because it stays juicy and flavorful.
Can I cook these on a grill?
I like grilling them over medium heat, flipping once, until they’re fully cooked.
How do I keep the patties from shrinking?
I gently press a small indentation in the center of each patty before cooking to help them keep their shape.
Can I freeze the patties?
I freeze uncooked patties between layers of parchment paper for up to 2 months and thaw them before cooking.
Conclusion
I enjoy making these mini beef cheeseburgers because they’re quick, flavorful, and endlessly customizable. Whether I’m serving them at a gathering or making a fun family meal, they always disappear fast and leave everyone satisfied.
