Awesome Burger Bite Appetizers
Featured Pinch Tips Video
Family Tested & Approved
sweet butter, unsalted
russet potato, cut into 1/4-inch (.6cm) rounds
salt, kosher variety, to taste
black pepper, freshly ground, to taste
provolone cheese, or whatever cheese you choose
dill pickles, or whatever pickle you choose
Gather your ingredients.
Chef’s Note: For presentation purposes, I try to make the potato, burger, all about the same size. In this case 1.5 inches (3.8cm).
Place a rack in the middle position, and preheat the oven to 400f (205c).
Brush the potato rounds with olive oil, and season with salt & pepper.
Place on a parchment-lined baking sheet.
Bake in the oven until cooked through and starting to brown, about 20-25 minutes.
Remove from the oven and reserve.
Chef’s Note: Leave the potatoes on the baking sheet.
Divide the ground chuck into six patties, and sprinkle with a bit of salt & pepper, 1/2 ounce (14g) each.
Add the butter to a large sauté pan, over medium heat.
Swirl to coat the bottom of the pan, and then add the burgers.
Cook, flipping once, until cooked through, about 2 minutes per side.
Add a bit of horseradish sauce to the top of each one of the potato rounds.
Place the burgers on top of the potato rounds, and then top with a slice of cheese.
Put under the broiler, until the cheese melts and begins to bubble, about 1-2 minutes.
Remove from the baking sheet, and place on a serving plate.
Add a pickle, cherry tomato, and then skewer with a toothpick or other device. Enjoy.
Keep the faith, and keep cooking.