Bite Sized Burgers

These are my Bite size Burgers with homemade mini buns, the perfect Mini Burger Appetizer
Course Appetizer
Cuisine American
Prep Time 2 hours
Cook Time 17 minutes
Total Time 2 hours 17 minutes
Servings 40
Author Nicky Corbishley


Mini Burger Buns:

  • 175 g plain flour plus extra for kneading
  • 20 g granulated/caster sugar
  • 1/2 tsp salt
  • 6 g instant dried yeast
  • 60 ml water
  • 30 ml whole milk
  • 20 g unsalted butter
  • 2 small eggs beaten
  • 1 tbsp sesame seeds


  • 2 good quality sausages taken out of their skins
  • 250 g lean minced/ground beef
  • 25 g breadcrumbs
  • 25 g grated parmesan
  • 1/2 small onion finely chopped
  • 1/2 tbsp chopped parsley
  • 1/2 tbsp Worcestershire sauce
  • 1/4 tsp ground cumin
  • 1 small egg
  • 1 tbsp olive oil
  • 1 pinch salt and pepper


  • Baby salad leaves
  • Ketchup or relish
  • Cheddar or other cheese
  • Grilled Streaky bacon sliced into little pieces (6 or 7 rashers should be enough for 40 mini burgers)


  • For the buns: In a large bowl add the flour and sugar, then on one side of the bowl add the salt, and add the yeast to the other side (yeast doesn’t like direct contact with salt). Set aside.
  • In a jug, add the water, milk and butter, and heat in the microwave until the butter has melted and the liquid is hot, but not so hot it would burn you. Add the liquid to the flour mixture, then give it a stir with a wooden spoon and add in half of the beaten egg. Give it all a good mix with your hands and then tip out onto a lightly floured surface and knead for about 4 or 5 minutes. It will be sticky, but try not add too much more flour as it will make the buns tougher. Gather the dough into a ball and place in a bowl that’s been lightly greased with olive or vegetable oil. Cover with clingfilm and leave for about 20 minutes.
  • Empty the dough out onto a floured surface, knock the air back out of it, then cut the dough into little portions of approx. 7g each. Roll these portions into balls and place onto a couple of non-stick baking trays. You should get approx. 40 to 50 buns out of this. Place the trays in a plastic bag and leave to prove in a warm, draught free room for about an hour.
  • Preheat your oven to 190c. After an hour, the buns should have risen. Gently brush the tops with the remaining egg mix and scatter the sesame seeds over the buns. Put in the oven and cook for 6-7 minutes until golden brown. Take out and leave to cool.
  • Next make your burger patties. Mix all of the burger ingredients in a bowl with your hands. Squash it all together but don’t over mix as this will make the burgers tough. Shape into 40 little balls. Then squash them down into a little disc shape and place them on a couple of baking trays. Put in the oven for about 10 mins to cook. Keep an eye on them after 5 mins and turn the oven down a little if they start going too dark. If you want your cheese melted, you could take the burgers out of the over once cooked, sprinkle on the cheese, and put them back in for another minute.
  • Once they're ready you can slice the buns in half and fill with your burgers, bacon, cheese, leaves and ketchup!


These burgers are best eaten straightaway. The little burgers can be made in advance and frozen before cooking (I would freeze on a tray, and then move them to a sealed bag once frozen so they don't stick together). Just make sure they're thoroughly defrosted before you cook them. The bread buns are best made and eaten on the same day.
Nutritional Information is per burger and bun, without any toppings.

Nutritional Information

Calories: 53kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Cholesterol: 19mg | Sodium: 71mg | Potassium: 45mg | Vitamin A: 0.8% | Vitamin C: 0.2% | Calcium: 1.5% | Iron: 2.9%
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