You know how much I love a cheeseburger! Couple that knowledge with my love of appetizers and it’s no surprise that my latest recipe is these Bacon Cheeseburger Cups! A fun and delicious two-bite appetizer gives you all the flavors of a fully loaded classic Bacon Cheeseburger, complete with ketchup, mustard and pickles.
You will need a standard muffin tin for this recipe, a 12 cup muffin tin. You want the cups small enough that the buns will not fit flat inside of them – you want them to actually form a cup. You also do not want to use a jumbo bun, but a regular sized hamburger bun, as you still need some space for the meatball in the center.
I like to use dill pickles for this particular recipe, but you could also use a bread & butter pickle if you prefer. I also went with standard yellow mustard and ketchup, but you could certainly get fancier with a dijon, dijonaise, BBQ sauce, any number of sauce combinations.
Appetizer nights are super fun in home family event. You can have everyone pick their own appetizer to add to the feast, or you can use it as a great opportunity to try out new flavor combinations or styles of food. These cups would also be a great passing appetizer for a potluck or backyard party.
Now Let’s Get Cookin’!
Bacon Cheeseburger Cups
- 1 Standard Muffin Tin
- 4 slices Bacon cut into thirds
- 6 Hamburger Buns
- 3 slices Cheddar Cheese cut in quarters
- 12 Dill Pickle Chips
- ½ cup Ketchup
- ½ cup Mustard
- 1 tbsp Sesame Seeds
- Cooking Spray
For the Meatballs
- 1 lb Ground Beef
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Parsley
- Preheat oven to 400degF.
- In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to a paper towel covered plate.
- Add meatball ingredients to a bowl and thoroughly combine. Form into 12 1½-inch balls.
- Spray muffin tin with cooking spray. Press half of each burger bun into each muffin whole. Spray again with cooking spray. Place one meatball into each cup. Place in oven for 15 minutes.
- Remove tray from oven and place one quartered piece of cheese on each cup. Return to oven for 5 minutes more. Remove from oven and immediately top each with a piece of cooked bacon.
- Drizzle each cup with ketchup and mustard. Secure a pickle chip on top with a long toothpick. Sprinkle with sesame seeds.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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