Mini Big Mac Style Skewers w/ Broiled Salt & Vinegar Potatoes
STOVETOP/OVEN METHOD
THE BEST RECIPE FOR YOUR NEXT SUMMER PARTY! Mini Big Mac Style Cheeseburger Skewers w/ Salt & Vinegar Potatoes.
Ingredients
FOR THE POTATOES:
- 1-pound Yukon Gold or Fingerling potatoes, sliced lengthwise to 1/4-inch thickness
- 2 cups distilled white vinegar (apple cider works well but adds a sweetness to it)
- Extra virgin olive oil
- Sea salt
- Pepper
FOR THE SLIDERS:
- 1 pound ground beef
- 1 TBS Worcestershire Sauce
- 1 TBS total of preferred spices
My preferred spices : pepper, garlic and onion. I do not use salt as I add a small amount of organic veggie juice.
Burger Toppings:
- Cheddar cheese – cut into small squares
- Iceberg lettuce
- Grape/cherry tomatoes
- Dill pickle chips
- Optional: jalapeno slices
Instructions
- Preheat oven to 375 F
- Place rinsed, sliced potatoes in a saucepan with 2 cups vinegar and set aside.
- In a medium bowl combine ground beef, spices and worcestershire sauce.
- Form ground beef into small meatball-like rounds, placing each one in a non-stick or lightly coated mini muffin tray
- Cook mini burgers in a preheated 375 degree F oven for approx. 5 minutes and remove from oven
- Bring potatoes to a boil then remove from burner- let potatoes cook in hot vinegar for 3 minutes.
- Gently transfer potatoes to a baking sheet and pat dry using a few paper towels.
- Coat slices with olive oil, salt and pepper and gently toss.
- Separate slices to a nice even layer and broil until brown and crispy -about 5 minutes. Flip slices (you don’t have to be fancy about it) and put back under the broiler for 5 more minutes.
- Place a small square of cheese on each burger and return muffin tray to oven under broiler to melt cheese – this will take less than a minute.
- Remove from oven and build skewers
- serve and enjoy