Mini Cheeseburgers for Super Bowl XLIX

January 21, 2015

Making cheeseburgers for a crowd can be challenging but these mini cheeseburger cups allow you to serve a dozen people at a time without breaking a sweat.  Ground beef is cooked and seasoned with French onion soup and ketchup (I like to add a few splashes of Worchestershire sauce too) and spoon on top of biscuit dough.  After baking, the burger cups are topped with your typical burger fixings.  You can also change up the flavor profile and make southwestern style cups with green chiles and pepper Jack cheese or barbecue bacon burgers.

Mini Cheeseburgers
Courtesy of Campbell's Kitchen


1 pound ground beef (90/10 percent fat or 80/20 percent fat)
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
2 tablespoons ketchup
5 slices deli American cheese (about 5 ounces)
1 package (12 ounces) refrigerated biscuit dough (10 biscuits)
3/4 cup shredded lettuce
10 slices dill pickles


Step 1: Heat the oven to 375°F. Spray 10 (2 1/2-inch) muffin-pan cups with vegetable cooking spray.

Step 2: Cook the beef in a 12-inch skillet over medium-high heat until browned, stirring often to separate meat. Pour off any fat.

Step 3: Stir in the soup and ketchup and cook for 5 minutes. Add 2 1/2 slices cheese and cook and stir until the cheese is melted.

Step 4: Press or roll the biscuit dough to flatten slightly. Press the dough circles into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/4 cup beef mixture into each, mounding the mixture in the center.

Step 5: Bake for 15 minutes or until the biscuits are golden brown. Cut the remaining cheese slices in quarters and top each hot mini with 1 quarter. Let stand until the cheese is melted. Top with the shredded lettuce, additional ketchup and the pickle slices.

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