Cheeseburger Cupcakes

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 353, total fat 19 G., saturated fats 7 G., proteins 14 G., carbohydrates 31 G., fiber 2 G., cholesterol 67 mg, sodium 438 mg, sugar 4 G.

These cupcake-style cheeseburgers will be the talk of the town at your house party. They're packed with everything you love about a cheeseburger: a bun, a juicy beef patty, and gooey cheese, while each cupcake is topped with crispy bacon, lettuce, tomato, pickles, and sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough and filling

12 slices of white bread
200 g lean ground beef
3/4 teaspoon coarse salt
1/4 tsp ground black pepper
6 slices of bacon
1 medium red onion, chopped
1 tbsp hot mustard
1 tbsp sweet pickle relish, plus extra for serving
90 g sharp cheddar, cut into 12 cubes (about 2 cm each)
1.5 cups premium flour
1 teaspoon baking powder
1 cup of milk
1/4 cup sour cream
2 large eggs

Special sauce

1/4 cup mayonnaise
2 tbsp. ketchup

For serving

Shredded romaine lettuce
Tomato slices
Chopped red onion
Slices of pickled cucumbers

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, ground beef, cheddar cheese, bacon, mustard, vegetable relish, pickled cucumber

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line a 12-cup metal muffin tin with paper cups. Spray the cups with cooking spray.
Cut a 5cm circle out of each slice of bread and toast them on a baking sheet in the oven until lightly browned. Set aside the remaining bread for breadcrumbs. Place a slice of toast in the bottom of each muffin tin and set aside.

In a 25 cm skillet, brown the ground beef over medium heat, stirring occasionally, for about 6 minutes. Season with 0.5 teaspoon salt and pepper. Drain any fat, if necessary, and transfer the beef to a medium bowl; set aside.
Wipe the skillet dry with paper towels and cook the bacon over medium heat until crisp, turning once, about 6 minutes. Transfer the fried bacon to paper towels to drain any excess fat.
Drain all the rendered fat from the skillet, reserving only 1 tablespoon, and add the onion. Cook over medium heat, stirring frequently, until the onion is very soft, about 8 minutes. Add the mustard and relish. Stir the onion into the bowl with the ground beef. Divide evenly among the prepared ramekins.
Place a cube of cheese in each mold and gently press into the meat mixture.
In a medium bowl, combine the flour, baking powder, and remaining 1/4 teaspoon salt. In a 1-quart measuring cup, combine the milk, sour cream, and eggs. Add the milk mixture to the flour mixture and knead until smooth. Return the dough to the measuring cup. Pour the batter over the beef mixture.
Bake until a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes. Let the cupcakes cool on a wire rack for 10 minutes.
Mix mayonnaise, ketchup, and relish. Pour the sauce over the cooled cupcakes. Garnish with fried bacon and lettuce, tomatoes, onions, and pickles.