These little gourmet burgers are for more developed adult palates, rather than little kiddie palates.
No ketchup or mayonnaise… instead, a savory-sweet caramelized onion bed on with lays a 50/50 italian-sausage and minced meat burger patty. I chose to serve them with a spreading of cheese from the jar, because these were for a crowd.
If they were just for me, I would have opted for some blue cheese like roquefort instead for sure!
For the burgers:
500g minced meat
500g italian sausage
1/4 cup breadcrumbs
2 cloves garlic, crushed
For the buns:
2 Tbsp yeast
1 cup + 2 Tbsp warm water
1/3 cup oil
1/4 cup sugar
1 tsp salt
3 1/2 cups flour
For the filling:
spread cheese from the jar
3 Tbsp olive oil
To make the buns,
whisk the yeast in the warm water until fully dissolved.
Whisk in the sugar and salt, then the oil and egg.
Add this liquid mixture to the flour and knead by hand or machine until smooth, elastic, and cleans the sides of the bowl. Knead an extra five minutes.
Form the dough into a ball, lightly oil, and place covered in a bowl and let rise for 45 minutes to 1 hour.
Punch down the risen dough, and form 30 mini buns from it.
Place on a baking sheet and let rise another 20 to 30 minutes.
Bake in a preheated 425°F for 10 to 12 minutes.
Set aside to cool.
To make the caramelised onion,
over medium heat, saute the onion in the olive oil until completely caramelized and verging on crispy.
This may take up to an hour.
Set aside to cool.
To make the burgers,
remove the sausage from their casings and discard the casings.
By hand or paddle attachment, thoroughly combine the meat, sausage filling, breadcrumbs, egg, and garlic.
Shape into 30 mini burger patties, and refrigerate at least an hour.
In a non-stick pan over medium heat, sear the burgers on both sides until golden.
Then place in a rimmed baking sheet and bake in a 350°F for 20-30 minutes to cook all the way through.
Remove from the oven and set aside to slightly cool before placing in the buns.
on a large work surface, cut each bun in half and place the cap and the bottom beside each other.
Spread some spread-cheese from the jar on open sides f each cap and bottom bun.
Place a teaspoon of the caramelized onion on the bottom half.
Top the onion with a mini-burger.
Cap the burger and hold together with a toothpick
Serve at warm temperature.