Mini cheeseburgers are the perfect bite-sized appetizer: grilled mini BBQ patties topped with melted cheese, a pickle slice and garlic bread bites that act as tiny buns. Serve them with burger sauce, ketchup or a sweet-and-tangy BBQ dip for a crowd-pleasing starter at parties and game-day gatherings.
These mini cheeseburger appetizers are easy to prepare and adaptable to your favorite burger toppings. Make the patties ahead and finish them on the grill, then assemble on appetizer picks for a portable, mess-free snack that’s perfect warm or at room temperature.
Why You’ll Love This Recipe
- Irresistible flavor: Juicy, seasoned mini patties glazed with sweet-and-tangy BBQ sauce and balanced by cheese and pickles.
- Simple to make: A short ingredient list and quick grilling make these an easy appetizer for busy hosts.
- Feeds a crowd: The recipe yields about 35–36 mini cheeseburgers, ideal for parties or potlucks.
Ingredients
- 1 pound ground beef (80/20 or 90/10)
- 1 large egg (helps bind and add moisture)
- 3 tablespoons steak rub or your preferred all-purpose seasoning
- 2 tablespoons dried onion flakes
- 1/3 cup sweet-and-tangy BBQ sauce
- 6 slices American cheese (or pepper jack, Swiss)
- 36 pickle slices (dill or bread-and-butter; drain and pat dry)
- Garlic bread bites or small rolls, or use biscuit/pizza dough if preferred
- Burger sauce for dipping (mayo mixed with BBQ sauce is an easy option)
Step-by-Step Directions
- Prepare the grill: Build an indirect fire and stabilize the temperature around 350°F. Add hickory or pecan for a touch of smoke if desired.
- Make the mix: In a medium bowl combine ground beef, egg, steak rub and dried onion flakes. Mix gently to combine—do not overwork.
- Form patties: Roll tablespoon-sized portions into meatballs, place them on a grill pan and press your thumb into each to make a small indentation. This helps them cook evenly.
- Grill the patties: Cook over indirect heat with the lid closed for 8–10 minutes. Brush with BBQ sauce, close the lid and cook another 3–5 minutes or until an instant-read thermometer registers 165°F.
- Rest and prep toppings: Remove patties from the grill. Drain and pat pickles dry, then cut each cheese slice into six pieces.
- Assemble: Thread an appetizer pick with a pickle slice, a piece of cheese, a mini burger patty and finish with a garlic bread bite. Alternatively, split the garlic bite to create a top and bottom “bun” and stack the components between.
- Serve: Arrange the mini cheeseburgers on a platter with burger sauce or extra BBQ sauce. Serve warm or at room temperature.
Notes and Variations
- Garlic bread bites: Use homemade dough, store-bought pizza dough or biscuit dough. For a more traditional mini-burger, slice the bread bites in half and place the patty, cheese and pickle between the halves before skewering.
- Extra toppings: Add leaf lettuce, thin red onion slices, cherry tomatoes or even a small tater tot for a fun twist.
- Storage: Refrigerate leftovers in an airtight container up to 2 days.
- Reheating: Remove picks, place the assembled bites or components on a baking sheet and warm in a 350°F oven for 8–10 minutes or until heated through.
Recipe Card
Mini Cheeseburgers
Mini grilled BBQ patties with cheese, pickles and garlic bread bites — perfect for entertaining.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course: Appetizers
Cuisine: American
Servings: 36 appetizers
Calories: 207 kcal
Ingredients
- 1 pound ground beef
- 1 large egg
- 3 tablespoons steak rub
- 2 tablespoons dried onion flakes
- 1/3 cup sweet-and-tangy BBQ sauce
- 6 slices American cheese (cut into 6 pieces each)
- 36 pickle slices (dill or bread-and-butter)
- Garlic bread bites or small rolls
- Burger sauce for dipping
Instructions
- Prepare a grill to 350°F using hickory or pecan for smoke if desired.
- Combine ground beef, egg, steak rub and dried onion flakes in a medium bowl.
- Form tablespoon-sized meatballs, place on a grill pan and press an indentation in each.
- Grill over indirect heat with the lid closed for 8–10 minutes.
- Brush patties with BBQ sauce, close the lid and cook another 3–5 minutes or until internal temperature reaches 165°F.
- Remove from the grill. Drain and pat pickles dry, and cut cheese slices into six pieces each.
- Assemble each appetizer by threading a pickle, a cheese piece, a mini patty and a garlic bread bite onto a pick.
- Serve on a platter with burger sauce or extra BBQ sauce.
If you need a crowd-friendly, flavorful appetizer, these mini cheeseburgers are a reliable and tasty choice. They come together quickly, travel well on a platter and are endlessly customizable.
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