Mini Cheeseburger Skewers (w/ Burger Sauce) Recipe Skewer

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When the baking time is up, top each meatball with a small slice of cheese, place back in the oven for a couple of minutes more to let the cheese melt. Poke the already stacked skewer into the meatball, plate and serve. Serve with ketchup, mayo and mustard dipping "sauce" if desired.

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Heat some oil in your skillet/frying pan and cook the patties for 4-5 minutes (per batch) or until cooked through. Top each burger with a small square of cheese, a piece of lettuce, onion and a pickle. Serve with mustard, ketchup, Thai sweet chili sauce or any sauce you like! Enjoy!

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Place 1-2 spoonfuls of ground beef on each bun. Tear the slices of cheese in half and place one piece on each slider. Place the top buns on the sliders and coat the tops with melted butter. Sprinkle sesame seeds on the top of each slider. Broil the sliders on high for 3-5 minutes, or until the tops begin to brown.

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In the oven: Place the frozen meatballs in a casserole dish and drizzle them with olive oil. Cover them with tin foil and bake them at 350ºF and bake for 20-30 minutes. In the slow cooker: Add the meatballs to a slow cooker and add 1-2 tablespoons of broth to the slow cooker. Cook them on low for 2-3 hours.

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In the baking dish, place a patty onto each roll. Add the slices of cheese and cover with top roll section, evenly matching up the rolls. Then pour sauce on top. Bake: Cover your sliders with foil and bake at 350 degrees F 10 to 15 minutes then uncover and cook an additional 2 minutes to brown the top of the rolls.

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In 3 seperate bowls, place the flour, eggs and breadcrumbs. Remove cling wrap and parchment paper. Roll meat log through the flour, followed by the eggs and finally the breadcrumbs. In hot oil, fry the meat until golden brown. Step 4/4. Cut the stuffed meat log into large rounds. Fill with the ranch dressing.

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Preheat oven to 350°F. Divide each thawed roll into four and roll into a round ball/disc shape. Place each mini roll on a parchment lined baking sheet and cover with plastic wrap. Allow to rise for 30 minutes. Remove plastic wrap, and brush each ball of dough with a bit of melted butter and sprinkle with sesame seeds.

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Preheat the oven to 400°F. Line a baking sheet with foil and spray with non-stick spray. Combine the meat, egg, breadcrumbs, cheese, salt, garlic, onion, black pepper and parsley in a bowl. Stir just until combined, do not over mix. Add a Tablespoon or two of water as needed to keep a wet mixture.

Mini Cheeseburger Skewers (w/ Burger Sauce) Recipe Skewer

Heat oil in a skillet over medium high heat. Add meatballs in batches and cook, shaking the pan so they roll around, until browned all over and cooked through - 5 minutes. Between batches, drain excess oil (but keep some to cook next batch). Place cooked meatballs on a large plate that fits in your microwave.

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Preheat oven to 400 Fahrenheit (200 Celsius). For burgers: Place all the burger ingredients in a mixing bowl. With your hand, mix until the seasoning is well distributed (use gloves if you like). Use the smallest cookie dough scoop to divide the mixture into 18 portions.

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Preheat oven to 375 degrees. Fry the chop meat until thoroughly cooked through. While that is cooking, chop your parsley. Drain the meat and return to pan. Add the Lipton onion soup mix and approximately 1/4 cup of water. Cook on medium until the water is reduced. Turn off heat, stir in shredded cheese. Unroll the crescent rolls and place on.

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3 Preheat the oven to 375°F. In a small bowl, combine the mayonnaise, ketchup, and mustard. Step. 4 Spread the cut sides of the rolls with the mayonnaise mixture, then sprinkle with half of the cheese in an even layer. Layer the meat mixture over the cheese, then top with the remaining cheese and the pickles.

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Place meatballs on a baking sheet and into the oven. While the meatballs are cooking, prepare the cheeseburger meatball fixings. Cut the cheese slices into fourths. Cut the grape tomatoes in half. Remove the stalk from the lettuce, or if the leaves are large, cut them into smaller sizes.

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Directions. 1 Preheat the oven to 375˚F. 2 For the dip: In a medium skillet, heat the oil over medium-high heat. Add the ground beef, Worcestershire, salt, and pepper. Cook, using a wooden spoon to break the beef into small pieces, until lightly browned and no longer pink, about 6 minutes. Remove from the heat.

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For the mini cheeseburgers: Combine ground beef, barbecue sauce, salt, and pepper in a large bowl. Divide and shape into 20 equal-sized patties. Then, grill or cook for 2-3 minutes per side on medium high heat or until they reach an internal temperature of 160 degrees Fahrenheit. Top each mini burger patty with cheese, tomato, and lettuce and.

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Instructions. Preheat the oven to 375°F. Spray 8 sections of a muffin tin with cooking spray, set aside. In a large skillet over medium-high heat, add the ground beef and onions. Brown the ground beef, breaking it up into crumbles until cooked through and there is no pink left, stirring occasionally.