7 Mini Burgers with Big Flavor

Seasoning Blend Mini Burgers
Sundried Tomato, Garlic, Chipotle Lime.

It’s a burger bash! Choose which burger best suits your mood—whether you’re craving turkey, chicken, beef, crab, bean, sausage or quinoa—there’s something savory on the menu for you.

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Beef & Blue Burger

Makes 4 burgers

1 lb./455 g chuck roast, cut into 1”/2.5 cm chunks
2½ tsp. Steak & Chop Seasoning

1. Assemble Fusion Master™ Mincer with coarse mincer disc and place bowl underneath.
2. Place beef into hopper and turn handle to grind meat. Repeat with remaining beef until all is ground.
3. Mix Steak & Chop Seasoning into ground beef and use Hamburger Press to form patties using approximately ½ cup ground meat per burger form. Burgers can either be cooked from this stage or sealed in Hamburger Keepers and placed in freezer for up to six months. Patties can be quartered before cooking to make small slider burgers.

Toppings:  caramelized onions, bacon, bleu cheese

Crab Cake Burger

Makes 4 burgers

1 shallot, peeled and halved
8 oz./225 g lump crab meat
1½ cups panko bread crumbs, divided
1 egg, lightly beaten
6 tbsp. mayonnaise or plain Greek yogurt
½ tsp. coarse kosher salt
2 tsp. Cilantro Mojo Seasoning
2 tsp. Dijon mustard

1. Place shallot in base of Power Chef™ System fitted with blade attachment. Cover and pull cord until finely chopped.
2. Add crab meat to Power Chef™ base, cover and pull cord until crab is roughly chopped. Place into medium bowl.
3. Add 1 cup breadcrumbs and remaining ingredients to crab mixture and stir to combine.
4. Sprinkle 2 tbsp. of breadcrumbs into the base of each Hamburger Keeper. Press about ½ cup of crab mixture into each Hamburger Keeper. Then sprinkle 2 more tbsp. breadcrumbs over crab mixture pressing down gently to adhere. Seal and freeze up to 1 month or cook immediately.
5. To cook, place 2 tbsp. vegetable oil in sauce pan and heat over medium heat. Once oil is hot place patties two and a time in pan and cook until golden brown, flip and repeat on other side until golden brown and heated through. Patties can be quartered before cooking to make small slider burgers.

Toppings: lettuce, avocado, lime wedges for fresh juice

Southwest Turkey Burger

Makes 4 burgers

1 lb. turkey breast, cut into 1″/2.5 cm chunks
1½ tbsp. Southwest Chipotle Seasoning
1 egg, lightly beaten
¼ cup breadcrumbs

1. Assemble Fusion Master™ Mincer with coarse mincer disc and place bowl underneath.
2. Place turkey into hopper and turn handle to grind meat. Repeat with remaining turkey until all is ground.
3. Mix Southwest Chipotle Seasoning, egg and breadcrumbs into turkey and use Hamburger press to form patties using approximately ½ cup ground meat per burger form. Burgers can either be cooked from this stage or sealed in burger press and placed in freezer for up to six months. Patties can be quartered before cooking to make small slider burgers.

Italian Chicken Burger

Makes 4 burgers

1 lb./455 g chicken breast
1½ tbsp. Italian Herb Seasoning
1 egg, lightly beaten
¼ cup breadcrumbs

1. Assemble Fusion Master™ Mincer with coarse mincer disc and place bowl underneath.
2. Place chicken into hopper and turn handle to grind meat. Repeat with remaining chicken until all is ground.
3. Mix Italian Herb Seasoning, egg and breadcrumbs into chicken and use burger press to form patties using approximately ½ cup ground meat per burger form. Burgers can either be cooked from this stage or sealed in burger press and placed in freezer for up to six months. Patties can be quartered before cooking to make small slider burgers.

Black Bean Burger

Makes 4 burgers

2 15.5-oz./440 g can black beans, drained and rinsed
¾ cup panko breadcrumbs
2 cloves garlic, chopped
Zest of 1 lime
¼ tsp salt
¾ tsp. Cilantro Mojo Seasoning

1. Assemble Fusion Master™ Mincer with fine mincer disc, place bowl underneath.
2. Add black beans into hopper 2/3 cup at a time pressing down with plunger as necessary. Repeat until all of beans are minced.
3. Add remaining ingredients and stir to combine.
4. Press ¾ cup of mixture into each Hamburger Keeper. Stack, seal and freeze for up to one month.
5. To cook place 2 tbsp. vegetable oil in sauce pan over medium heat. Once oil is hot place patties two and a time in pan and cook until golden brown, flip and repeat on other side until golden brown and heated through. Patties can be quartered before cooking to make small slider burgers.

Quinoa Burger

Makes 4 burgers

2 cups red quinoa, cooked
¾ cup mashed sweet potatoes (1 large sweet potato)
¼ red onion, chopped
½ cup ground oatmeal
1 tsp. dry cilantro
¾ tsp. Southwest Chipotle Seasoning
¼ tsp. salt

1. In medium bowl, combine red quinoa, sweet potato, red onion and oatmeal. Stir and mix well until fully incorporate.
2. Add remaining ingredients and stir to combine. Press mixture 2/3 cup at a time into Hamburger Keeper. Stack, seal and freeze for up to one month.
3. To cook place 2 tbsp. vegetable oil in sauce pan and heat over medium heat. Once oil is hot place patties two and a time in pan and cook until golden brown, flip and repeat on other side until golden brown and heated through. Patties can be quartered before cooking to make small slider burgers.

Southwest Chipotle Seasoning

Product unavailable.

Breakfast Sausage

Makes 4 burgers

1 lb./455 g pork shoulder, cut into 1″/2.5 cm chunks
1½ tsp. Steak & Chop Seasoning
2 tsp. rubbed sage
2 tbsp. maple syrup

1. Assemble Fusion Master™ Mincer with coarse mincer disc and place bowl underneath.
2. Place pork into hopper and turn handle to grind meat. Repeat with remaining pork until all is ground.
3. Mix seasoning blend, sage and syrup into pork and use Hamburger Press to form patties using approximately ½ cup ground meat per Hamburger Keeper. Sausage patties can either be cooked from this stage or sealed in burger press and placed in freezer for up to six months. Patties can be quartered before cooking to make small slider burgers.

Seasoning Blend Mini Burgers Pin