Itty Bitty Mini Cheeseburgers: The Perfect Summer Appetizer Print

Mini Cheeseburgers



For the buns

  • 5 frozen Parker House rolls, thawed
  • 3 tablespoons sesame seeds
  • 1 tablespoon butter, melted

For the mini cheeseburger patties

  • 1 pound Missouri ground beef
  • 45 tablespoons barbecue sauce
  • 1 pinch salt
  • 1 pinch pepper
  • 56 cherry tomatoes, sliced
  • 5 green lettuce leaves, quartered
  • 5 deli slices sharp cheddar cheese, quartered


For the buns

  1. Divide thawed Parker House rolls into 4 and form into balls. Place each mini roll on a parchment paper-lined baking sheet. Cover with plastic wrap and allow to rise for a minimum of 30 minutes.
  2. While the rolls are rising, preheat the oven to 350 degrees.
  3. Remove the plastic wrap and brush each dough ball with melted butter. Sprinkle generously with sesame seeds.
  4. Bake for 15 minutes or until golden brown. Allow to cool before slicing in half to form burger buns.

For the mini cheeseburger patties

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


  • Add bacon, pickles, onions, and whatever other toppings to take your mini cheeseburgers to the next level!
  • Forego the buns to make low carb cheeseburger bites!


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