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Enjoy this All-American classic anytime of the year! Stuffed with smoked gouda and topped with warm grilled vegetables, these mini burgers are the perfect crowd-pleaser.

Little Hamburgers


1/2 lbs med ground beef
1/2 lbs lean ground beef
1/4 lbs ground pork
1/4 cup chopped parsley
1 clove of garlic minced
2 tbsp Worcestershire sauce
2 tsp salt
1 tsp pepper
200 grams of smoked gouda cheese cubed
2 tbsp cooking oil
1 white onion
2 oz of your favorite California Red Wine
2 tbsp sugar
1 red pepper light oiled
12 little brioche buns or mini ciabatta
fresh ripe tomato sliced
12 small pieces of clean crispy fresh leaf lettuce

serves 6 small burgers


  1. Combine all meats, gouda cheese, parsley, garlic, Worcestershire sauce, salt, and pepper into a large mixing bowl and combine till fully incorporated together.
  2. Using the mixture, form hamburgers into small patties (approx. 2oz each)
  3. Slice white onion up into small strips.
  4. In a frying pan heat the oil on medium heat adding onions and sugar, cook for about 15 minutes stirring occasionally. Add the red wine to deglaze the pan. Cook for another 5 to 10 min on low or until onions are caramelized and the liquid has evaporated completely.
  5. Grill the paddies to your liking being careful not to let too much cheese escape.
  6. While the mini burgers are cooking. Grill the red pepper until nicely roasted and the skin is blistered. Place into a bowl with a tightly sealed lid to help with removing the skin. After 5 minutes peel off the skin and slice or cube red pepper to use as a topping.
  7. Toast the bun or slightly warm them as preferred. Also, feel free to use any remaining cheese on top of the little smokies.
  8. Build and serve: bun, burger, caramelized onions, red pepper, tomato, and lettuce.

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