New This Month

Bite-Size Cheeseburgers


A cherry-tomato slice and a pickle coin are sandwiched, along with the burger, between halves of a fresh poppy-seed brioche.

  • Yield: Makes about 50

Photography: William Meppem

Source: Martha Stewart Weddings, Summer 2003


  • Nonstick cooking spray
  • 1 recipe Basic Bread Dough
  • 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash
  • 1/4 cup poppy seeds
  • 1 pound ground beef
  • 2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • Ketchup
  • 14 cherry tomatoes, thinly sliced
  • 1 head lettuce, torn to fit buns
  • 1 package American cheese, 12 ounces, thinly sliced and cut to fit buns


  1. Preheat convection oven to 375 degrees or conventional oven to 350 degrees. Coat parchment-lined baking sheet with cooking spray. Roll dough into 3/4-inch balls; place 1 1/2 inches apart on baking sheet. Cover with plastic wrap sprayed lightly with cooking spray. Let stand in a warm place until dough doubles in bulk, 20 minutes.
  2. Brush egg wash over dough; sprinkle with poppy seeds. Bake until golden brown, 8 to 10 minutes, rotating pan halfway through. Cool buns on rack.
  3. In bowl, mix ground beef, salt, and pepper. Shape 1/4 ounce at a time into 1 1/2-inch patties. Broil or grill 1 minute per side.
  4. At serving time, preheat oven to 350 degrees. Slice buns in half. Layer ketchup, tomato, and lettuce on each bottom half.
  5. Place burgers on baking sheet; top each with a slice of cheese. Bake until cheese melts, 2 to 3 minutes. Place in buns; serve.

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