Mini Cheeseburgers with Fried Shallots

June 1, 2021

These delectable Mini Cheeseburgers with Fried Shallots are sure to delight Dad for a lovely Father’s Day tea. Mini Cheeseburgers with Fried Shallots pictured with Summer Vegetable Kebabs.

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Mini Cheeseburgers with Fried Shallots

Serves: 8

Ingredients

Vegetable oil, for frying
¼ cup all-purpose flour
¾ teaspoon salt, divided
½ teaspoon pepper, divided
4 large shallots, thinly sliced and rings separated
1½ pounds 80% lean ground beef
4 slices very thin yellow Cheddar, quartered
8 mini pretzel buns, halved crosswise
3 tablespoons yellow mustard
3 cornichon pickles, sliced into thin rounds
½ cup arugula
8 slices bacon, cooked and halved crosswise
Garnish: whole cornichon pickles and wooden picks

Instructions

In a large skillet or Dutch oven, pour oil to a depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 350°.
In a large bowl, whisk together flour, ½ teaspoon salt, and ¼ teaspoon pepper. Add shallots, stirring until fully coated in flour mixture.
Working in batches, fry shallots until golden brown, approximately 1½ minutes. Using a slotted spoon, remove shallots and let drain on paper towels.
Preheat grill to medium heat (300° to 350°).
Divide beef, and shape into 8 (4-inch) patties. Sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper.
Sear patties on the grill for 3 to 4 minutes. Flip patties, and sear another 3 to 4 minutes, until patties are cooked to desired degree of doneness. Immediately cover each with 2 quarter slices of cheese.
Place each half of bun on the grill until toasted, approximately 1 minute. Transfer bun halves to a serving plate.
Spread an even layer of yellow mustard onto each bun half. Place 3 pickle slices each on bottom half of buns. Top with arugula and then with bacon. Add patties. Top each patty with fried shallots. Cover each with top half of a bun, mustard side down.
Garnish each bun with a cornichon and hold in place with a wooden pick, if desired.