These muffin sized morsels are incredibly tasty and make a quick and easy family dinner for nights when you needed dinner ten minutes ago! Kids seem to love them – even fussy six year olds! The biggest challenge we have is making them no more than once a week so the family doesn’t get sick of them!
These are also great for children’s birthday parties or even an after school snack if you have hungry, growing children.
The original recipe uses half a burger bun, although we have only made them with sandwich sliced white bread, which fits quite easily into a regular muffin tin. Leigh also makes them without the bacon, usually to save time and no one seems to notice it’s missing.
Leigh likes to serve them with carrot sticks and Abby with oven baked chips and a side salad to make them go further for her larger family. There are a number of optional toppings too – pickles, lettuce, tomato, mustard, extra tomato sauce – however you choose to eat yours we hope you enjoy them as much as our families do and that they become part of your regular dinner rotation.
Muffin Tin Cheeseburgers
12 slices white sandwich sliced bread
4 rashers bacon
500gms premium beef mince
1/2 small onion, diced
1 teaspoon garlic salt
4 tablespoons (approximately) tomato sauce
1/2 cup grated cheese
Optional toppings: pickles, mustard, tomato, lettuce
Preheat your oven to 180 degrees. Lightly spray a twelve cup muffin tin. Cut the crusts off the bread and press a slice into each muffin tin.
In a large frypan cook the bacon (if using) over medium heat and drain on a paper towel. Wipe out the pan, return to the heat and cook the beef and onion until the mince is brown, stirring frequently.
Divide the beef and onion mix evenly among the twelve bread cases, then top with 1 teaspoon of tomato sauce and a tablespoon of grated cheese.
Bake for 7-8 minutes or until the cheese is melted and the bread is turning golden brown. Top with the cooked bacon and serve with desired toppings and sides.
Source – slightly adapted from The Girl Who Ate Everything