These addictive little cheeseburger muffins are the latest in a long line of my favorite, favorite foods that I have muffin-ized. Because as far as I am concerned, anything and everything delicious is even MORE delicious if you figure out a way to cook it up in a muffin tin. And it stands to reason that if I can muffin lasagna, macaroni and cheese and the delectable middle of cinnamon rolls, could cheeseburgers be far behind?
No. No they couldn’t be. Let’s make them!Aside from the fact that it has been scientifically proven that things taste better when they are in muffin form, this recipe also lets you make little cheeseburgers in batches of 12 at a time, which is good when you are feeding a crowd. Say, if you are having a Halloween shindig, which lets me flash back to last week when I was in all my Halloween finery.
Yep, I was a fox. No, not THAT kind of fox, although thank you for thinking that even for a second. I am PAX, and if you haven’t yet had the chance to read this glorious book, I am so excited for the amazing time that you have waiting for you when you dive in. The New York Times compared PAX to my all-time favorite beloved book, CHARLOTTE’S WEB, which usually gets me all agitated but in this case I think that is a mightily fair comparison. Oh, this book.
But I digress. Cheeseburger muffins.
You need ground beef, American cheese, your favorite cheeseburger toppings, and some nice little rolls…you can use slider rolls, and if you can’t find those, in a pinch you can cut hot dog rolls in thirds. But our very favorite way to make these babies is with little Hawaaian rolls. Soft, sweet little roll perfection.
The first step is to grab your muffin tin and to line it with either foil cupcake liners, or even little squares of foil. As you can see from the pictures, I used regular paper cupcake liners and while they were pretty, the cheeseburger muffins do tend to come out a little easier when you use foil. Live and learn.
So! Put the bottom half of your rolls into the muffin tin openings and press small ground beef patties on top of them. Pop them in the oven until the burgers are cooked through, and then top them with a little American cheese. Return them to the oven until the cheese is melted, and them take them out and go to town with the toppings.
Put the top of the rolls on the cooked muffins and voila! Adorable cheeseburger muffins. The bottoms will be a little “caramelized” from the burger juices, the tops will be soft, and in between will be cheesy burger goodness. And because these are muffin size, it’s pretty much required that you have two. Or three. I won’t tell.
And now I am off to muffin-ize some other unsuspecting entree. Taking suggestions…Print
- 12 slider rolls, or 4 hot dog rolls cut into thirds
- 1 pound ground beef
- 3 slices American cheese, cut into quarters
- Your choice of toppings (ketchup, relish, mustard, etc!)
- Line a 12 opening muffin tin with foil cupcake wrappers or squares of foil, and preheat oven to 425.
- Press the bottom of the rolls into each muffin opening.
- Divide ground beef into 12 patties and press into the roll bottoms. Bake for 10 minutes
- Remove from oven and top each muffin with a piece of cheese. Return to oven and bake until cheese is melted, about 5 minutes.
- Remove and cool for 5 minutes. Remove from muffin tin, add your favorite toppings and place roll tops on each muffin. Serve at once.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!