Description
These Mini Cheeseburger Cups are an easy and quick dinner idea made with flaky biscuit dough and savory ground beef and melted cheddar. This simple recipe is one of the best ideas for weeknight dinner and meal prep because every cup is filling and easy to reheat. Add pickles and tomatoes for a healthy fresh finish or serve them at a holiday gathering and potluck and brunch or party when you need a handheld dish everyone can enjoy.
Ingredients
- 1 tube with 8 biscuits Refrigerated biscuit dough
- 1 pound Lean ground beef
- 1 small onion finely diced Yellow onion
- 2 cloves minced Garlic
- 3 tablespoons Ketchup
- 1 tablespoon Yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 half teaspoon Salt
- 1 quarter teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 8 chips Dill pickle chips
- 4 tomatoes quartered Cherry tomatoes
- 1 tablespoon Chopped parsley
Instructions
- Add the ground beef and diced onion and minced garlic together so the raw pink meat begins breaking into irregular pieces. Cook until the beef changes from pink to browned and the onion becomes soft and translucent. Leave a few larger crumbles for a homemade texture.
- Stir the ketchup and mustard and Worcestershire sauce and salt and black pepper into the browned beef. The loose crumbles become glossy and lightly coated while the mixture thickens enough to hold together without becoming wet.
- Separate the 8 biscuit rounds and flatten each one slightly so it becomes wider and thinner. Press the dough into 8 muffin wells with uneven rims extending slightly above the edges. Keep the centers open for filling.
- Divide the thick cheeseburger filling among the 8 dough cups and leave the raised dough edges visible. The beef sits in uneven mounds with a few crumbles closer to one side and no cup looks exactly the same.
- Scatter the shredded cheddar over all 8 filled cups and allow some beef to remain visible around the edges. The cheese forms loose uneven piles with a few strands falling against the dough rims.
- Bake the filled cups until the biscuit edges puff and change from pale dough to golden brown. The cheddar melts into uneven glossy patches with a few lightly browned spots while the filling settles into the baked cups.
- Transfer one baked cup to a white plate and cut it partly open so the juicy beef center and melted cheese are visible. Finish the single portion with 1 dill pickle chip and 1 tomato quarter and a light scattering of parsley for fresh color and contrast.
Notes
Pro Tips:
- Drain excess beef grease before adding the sauces so the biscuit bottoms bake up golden instead of becoming heavy and soft.
- Flatten every biscuit wider than the muffin well so enough dough reaches up the sides and holds the beef securely.
- Use freshly shredded cheddar because it melts more smoothly and creates better uneven cheese coverage than bagged cheese.
- Rest the baked cups for five minutes before removing them so the biscuit shell firms and the filling stays in place.
Storage: Let the Mini Cheeseburger Cups cool completely before storing them. Warm cups release steam and that moisture can soften the biscuit shells. Place the cooled cups in a single layer inside an airtight container. Refrigerate them for up to 4 days and keep the fresh pickle and tomato toppings separate. For longer storage freeze the baked cups without garnish on a lined tray until firm. Transfer them to a freezer safe container and store them for up to 2 months. Reheat refrigerated cups in the oven until the centers are hot and the biscuit edges become crisp again. Frozen cups can be reheated directly from frozen with a few extra minutes. Avoid reheating them for too long in the microwave because the biscuit dough may become chewy. Add fresh pickles and tomatoes only after reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American