Bite-Size Bacon Double Cheeseburger Puffs tastes just like a burger in a bite-size puff. They are soft, tender and a little buttery just like a hamburger bun. Loaded with makings of our favorite burgers: beef, bacon, and cheese. This recipe is a complete hit game day or any day!
Bite-size finger food seems to be the theme around here. We have enjoyed countless quinoa bite lunches.
Then came the pizza bites and you had to know the cheeseburger bites would not be far behind. Chad raved about them.
He was so excited. He kept dipping them in ketchup and saying "It's amazing they taste just like a bacon double cheeseburger". I was in total agreement. Well, there you have it...
For lunch, we serve a small portion of these puffs with fresh vegetables and it makes Munchkin totally happy. But, as an appetizer these are perfect.
Serve with your favorite burger toppings and even a pickle on the side. Perfect!
What is your perfect formula for getting your kids to eat? Right now, ours is bite-size food and fresh veggies.
Dinner's Ready!
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Helpful Tips to make Bacon Double Cheeseburger Bite-Size Puffs:
- Pre-shredded cheeses have additives to help keep the cheese from sticking together, called anti-caking agents. They also change the way the cheese melts and will cause thickening of your recipes. Skip the pre-shredded cheese and grate your own. I store it in a zip-top bag in the fridge and it keeps for several weeks.
What you will need to make Bacon Double Cheeseburger Bite-Size Puffs:
- Large Mixing bowl - I like a variety of mixing bowls and prep bowls and this set has them all.
- Mini Muffin pan -
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite bite size meals recipes:
Bite Size Cheesy Pepperoni Pizza PuffsSouthwestern Ham and Cheese Quinoa Bites
Broccoli and Cheese Quinoa Power Bites
Yield: makes approximately 48 puffs
Bacon Double Cheeseburger Bite-Size Puffs
Bite-Size Bacon Double Cheeseburger Puffs tastes just like a burger in a bite-size puff. They are soft, tender and a little buttery just like a hamburger bun. Loaded with makings of our favorite burgers: beef, bacon, and cheese. This recipe is a complete hit game day or any day!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 4 tablespoons unsalted butter, melted
- 2 cups whole milk
- 2 eggs, beaten
- 2 cup shredded Mild Cheddar cheese
- 1 pound ground beef, cooked
- 12 ounces thick-cut bacon, cooked
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine flour, baking powder, sugar, and salt. Whisk to combine. Add butter, egg, and milk. Whisk until combined. Add cheese, beef, and bacon. Stir together until combined. Set aside.
- Spray (2) 24 cup mini-muffin pans with cooking spray.
- Mix batter and add 1 heaping tablespoon scoop to each muffin cup. Each cup should be filled just over the top. Bake until golden brown, approximately 20-22 minutes.
- Allow to cool for 5 minutes, remove from muffin tin and serve with favorite burger toppings (ketchup, mustard, mayo, etc).
- Enjoy!
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Originally Published 8/26/13
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I really like recipes like these. Take a classic favourite and make it finger food. only thing, it's too dangerous. Since it is so small, the calories are negligible, right?
ReplyDeleteYou have absolutely nailed the perfect finger foods :) Thinking of you Donna and hope you and your family are doing good.
ReplyDeleteamazing!! Thank you for yet another great idea! Even i prefer finger foods when the hubby works late!
ReplyDeleteAmazing! Thank you for yet another great recipe! Even i prefer finger foods when my hubby is working all night :D
ReplyDeleteCould I use bisquik and get same results?
ReplyDeleteI want to know that too!
Deletei use turkey meat and goat cheese with mine and my health nut personal trainer friend loves these bit size puffs
ReplyDeleteSounds awesome!
DeleteHave you ever used standard sized muffins vs. mini sized? I don't really want to have to go and buy mini muffin pans. Just wonder if it would take longer to bake or would they be too heavy altogether if bigger?
ReplyDeleteI would try the regular size muffin pan. Watch your time, as it will most likely take longer to bake. Let us know how it goes and enjoy!
DeleteDo you need to fry bacon and ground meat by for adding? And could you use bisquick?
DeleteI would love to make these, but, 2 teaspoons of salt? Also bacon and cheese that has salt. Do you have the nutritional values for these little gems?
ReplyDeleteFeel free to adapt the recipe to meet your needs. You can put the your ingredients into a nutritional facts calculator like this one: http://recipes.sparkpeople.com/recipe-calculator.asp
DeleteEnjoy!
Finger foods are so much more fun to eat and these look delicious!
ReplyDeleteThanks Julie!
DeleteHoly moly...count me in for these little beauties! Your recipes are inspired.
ReplyDeleteThanks Candace. It's the cheese that is inspiring though. :)
DeleteI made these for a baby shower I hosted because the mom to be was craving cheeseburgers. Substituted ground turkey and used much less salt. Also, I made them the day before and then just reheated in the oven before serving. Big hit!
ReplyDeleteThat is awesome! These are the perfect appetizer and a baby shower app sounds like a lot of fun!
DeleteI want to make these for a superbowl potluck at work, if i reheat in the oven the morning before work (make them the night before) do you think they would stay good in a crock pot on warm all morning? Or would I not reheat in oven and just let crockpot warm them up?
Deletecan these be frozen?
ReplyDeleteAbsolutely. Just reheat in a 350 degree oven for 10 minutes or until warmed through. Enjoy!
DeleteHow many are considered a serving size?
ReplyDeleteIt depends. If you are making the mini muffin tins, my 5 year old eats about 2 or 3 and we eat 4 to 6, along side a salad or veggie dish. I hope that helps. Enjoy!
Deletehow can I get this recipe for 8 instead of 48
ReplyDeletehow can I make this for 8 instead of 48 please?
ReplyDeleteTry dividing everything by six!!! Since there are two eggs, beat them then take one-sixth and use the rest for scrambled eggs.
DeleteI'm gluten free. Think these would be similar if I used quinoa and egg to bind?
ReplyDeleteamazing!! Thank you for yet another great idea! Thanks for sharing this recipe.
ReplyDelete