Cheeseburger on a stick anyone? These kebabs are the perfect deconstructed burger appetizer that are perfect for a healthier, keto friendly way to have your burger and eat it too!
Anyone can throw some seasoned ground beef together, season it with salt and pepper and throw it on the grill. But can anyone put a burger on a stick? Why yes, yes you can. Because this is literally a “recipe” for how to do that!
If you’re a stranger to my website you should know two things.
- I love to grill
- I love burgers
Though I am a huge fan of these popular protein style copycat In N’ Out smash burgers, I think these area fun way to share with a crowd, customize your burger, and make a fun summer BBQ appetizer for all to enjoy.
Get the full guide to making these delicious burger bites below and read on for helpful grilling tips and techniques as well.
- Baking Sheet
- Knife & Cutting Board
Making Bite Sized Burger Patty’s:
Choosing the right ground beef for a burger and seasoning it correctly is what I find makes the difference between a good burger and a GREAT burger. Because these burgers are small, it is helpful to take an extra note or two on how to prep the ground beef for this recipe.
When working with a smaller sized burger, I find it is important to focus on fat to help add flavor. Use a ground beef that is 80/20 and be sure to season the ground beef mixture as well as season the outsides before grilling.
To amp up the flavor, I like to add seasonings like onion and garlic powder in addition to some Worcestershire sauce too. This adds a little moisture and some umami flavor in addition to some basic salt and pepper.
It is also super important to mix the ground beef with your hands thoroughly, and only your hands. This keeps the ground beef tender and it helps ensure the seasonings are all mixed in completely.
Form the burgers into small 2 oz. meatball sized patty’s. You can pat them down just slightly and season them on the outside with a little more salt and pepper.
Best Method’s For Grilling Burgers:
You’ve probably grilled a burger at some point in your life. That being said, this approach is a little different than a high heat, hot and fast, toss it on the fire type burger. The best way to cook these mini burgers in fact, is with indirect heat.
Indirect heat cooking methods are used often in grilling and in BBQ but I feel like most novice backyard grilles tend to not think to use it. Especially with a burger!
If you’re not familiar with this method, its a form of grilling that essentially takes the grill and makes it similar to an oven. You start by preheating the grill and keeping part of the grill hot while the other side should be unlit. Lightly grease the grill grates and place the miniature burger patty’s onto the grill on the cooler side.
Let the burgers cook until they reach a temperature around 110 F, taking roughly 15 minutes or so. Remove them from indirect heat and allow them to cool slightly. Return them to the direct heat side of the grill to finish them off to your desired temperature and get a nice outside sear.
After the bottom is seared, flip them over and add a little slice of cheese and let it melt while they finish cooking. Remove them from the grill and set them aside so you can build and assemble your kebabs
Pro tip- Medium rare for burgers is around 145 F but the USDA recommends to cook ground beef to 165 F.
Assembling A Deconstructed Cheeseburger Kebab:
Though this ultimately up to you, I hope you take my advice to include some of my favorite burger toppings in these kebabs.
- Cooked Bacon
- Red Onion
- Cherry Tomatoes
- Small Lettuce Wedges
- Dill Pickle Slices
- Your Favorite Sauces (Ketchup, mustard, special sauce, ranch dressing)
Prep all your toppings and grab a handful of skewers. If you plan on eating these straight off the skewer and not making say, a burger bowl make sure you use a smaller skewer or toothpick so you can eat these safely!
I like to assemble at least one piece of each topping and one mini burger per skewer, feel free to prep these however you like!
If you plan on serving with a sauce, like ketchup, mustard, dressing, or the special burger sauce it goes best on the side for dipping. Put out a little of each for everyone to choose their favorites!
If you’re a burger fan like me, be sure to also check out these favorite easy recipes of mine-
- 1 lb Ground Beef
- 1 tbsp. Worcestershire Sauce
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Dried Minced Onion
- 4 Bacon Slices, cooked
- 4 slices American Cheese (divide each square into four pieces)
- 1/3 Head Iceberg Lettuce
- 16 Cherry Tomatoes
- 16 Pickle Slices
- Desired Sauce Toppings (optional)- Ketchup, mustard, etc.
- Preheat your grill to 400 F. Set the grill for half direct and half indirect heat.
- In a bowl, mix the ground meat with the salt, pepper, Worcestershire sauce, onion and garlic powder. Roll the burger patty's into 2 oz. balls and slightly flatten. Set them aside.
- Cook your bacon and prep your other toppings and set them aside.
- Grease the grill grates and set the burgers onto indirect heat and cook until they are around 110 F. Move them to the direct heat and sear the bottoms off and flip. Add the cheese and let it melt and remove it from the grill.
- Take all your toppings, and assemble them as desired onto your skewers. Place them onto a platter with your choice of dipping sauces!
If you don't have a grill, sear your burgers in a cast iron pan instead!
Amount Per Serving: Calories: 218Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 60mgSodium: 538mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 19g