Ingredients
- 2 pounds ground beef
- 1/4 cup of mayo (yes, mix it in the beef, it makes the burgers moist)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground pepper
- 1 teaspoon of Herbes of Provence seasoning
- 12 mini burger buns or dinner rolls, I have found that Hawaiian rolls are the best, but if you have a local bakery that can make mini brioche rolls for you, that would be sublime
- 3 slices of cheddar cheese cut into 4 squares each
- Handful of arugula
- 3 to 4 roma tomatoes, sliced
- Mini pickles on picks for garnish
- Optional condiments of ketchup, mustard and mayo
- Rosemary Onion Jam
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 large white onions, sliced (don’t cry, I use my food processor)
- 1 tablespoon fresh chopped Rosemary
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Course black pepper
- 2/3 cup brown sugar
- 1/2 cup apple cider vinegar
Preparation
Step 1
In a medium bowl mix the ground beef, mayonnaise, Worcestershire sauce, Dijon mustard, garlic, salt, pepper, Provence seasoning together until well mixed and put in the refrigerator to rest for 30 minutes or up to an hour.; Chilling them makes them easier to form since there is the extra moisture from the mayo…its my secret to these moist mini burger
Heat butter and olive oil in a large pan over medium/low heat and cook onions, rosemary, pepper flakes, salt and pepper stirring occasionally for 20 to 30 minutes until soft and lightly browned. Add sugar and turn down to simmer and cook down until thick, add vinegar and simmer for another 5 minutes until thickened. Let cool completely, store in an airtight container in the refrigerator up to 3 days until ready to use, best served after it has rested for a few hours in the fridge so the flavors can meld.