-
1
For the cupcakes: Preheat the oven to 400 degrees F. Line one 12-cup standard muffin tin with paper cupcake liners.
-
2
Spray the liners with baking spray.
-
3
Cut a 2-inch round from each slice of bread and toast in the oven on a baking sheet until lightly browned.
-
4
Save the rest for breadcrumbs.
-
5
Place a piece of toast in the bottom of each cup and set aside.
-
6
Cook the ground beef in a 10-inch skillet over medium heat until browned, stirring occasionally, about 6 minutes.
-
7
Stir in 1/2 teaspoon salt and the pepper.
-
8
Drain off any fat, if necessary, and place the beef in a medium bowl; set aside.
-
9
Wipe out the skillet with a paper towel and cook the bacon over medium heat until crisp, turning once, about 6 minutes.
-
10
Remove and drain on paper towels.
-
11
Remove all but 1 tablespoon of the bacon fat from the skillet and add the onions.
-
12
Cook over medium heat, stirring frequently, until the onions are very soft, about 8 minutes.
-
13
Stir in the mustard and relish.
-
14
Stir into the bowl with the ground beef.
-
15
Divide evenly between the prepared cups.
-
16
Place a cheese cube in each cup and push gently down into the meat mixture.
-
17
Whisk together the flour, baking powder and remaining 1/4 teaspoon salt in a medium bowl.
-
18
Whisk together the milk, sour cream and eggs in a 1-quart glass measuring cup.
-
19
Add the milk mixture to the flour mixture and whisk just until blended.
-
20
Return to the measuring cup.
-
21
Pour over the beef mixture.
-
22
Bake until a toothpick inserted into the center of the cupcakes comes out clean, 18 to 20 minutes.
-
23
Cool the cupcakes in the tin on a rack for 10 minutes.
-
24
For the sauce: Combine the mayonnaise, ketchup and relish.
-
25
To assemble: Drizzle the cooled cupcakes with the sauce.
-
26
Garnish with the reserved bacon and with lettuce, tomato, onions and pickles.
