Ingredients
- 1 pound ground beef (80/20 blend for juicy burgers)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 mini burger buns
- 8 slices of cheddar cheese
- 1/2 cup shredded iceberg lettuce
- 1/4 cup finely chopped onions
- 1/4 cup dill pickle slices
- 1/2 cup Thousand Island dressing
- 1 tablespoon sesame seeds (optional, for that classic Big Mac touch)
Feel free to substitute the cheddar cheese with American cheese if you prefer a more traditional Big Mac flavor, and use any type of pickles that you have on hand. The key is to personalize them to your taste, just like how my abuela would adjust her recipes based on what was fresh in her garden or pantry.
Instructions
- Preheat your grill or skillet over medium-high heat. You want it hot enough to sear the burgers, locking in their juicy goodness.
- In a large bowl, combine the ground beef, salt, and black pepper. Mix gently with your hands, just like I learned from watching my family make tamales during the holidays.
- Form the beef into 16 small patties, about 2 inches in diameter each. Make a small indentation in the center of each patty to prevent them from puffing up during cooking.
- Place the patties on the hot grill or skillet and cook for about 2-3 minutes on each side, or until they reach your desired level of doneness. Top each patty with a slice of cheese during the last minute of cooking to let it melt perfectly.
- While the patties are cooking, lightly toast the mini burger buns on the grill or in a toaster oven. If you’re feeling fancy, sprinkle the tops with sesame seeds before toasting.
- Assemble the burgers by spreading a tablespoon of Thousand Island dressing on the bottom bun, layering with a beef patty, shredded lettuce, chopped onions, and a few pickle slices. Top with the other half of the bun.
- Serve immediately and enjoy the medley of flavors that will surely remind you of carefree summer days and family barbecues.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International