Mini Barbecue Burgers Recipe

Name: Mini Barbecue Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Dinner Rolls, Split In Half; 1/2 pounds Ground Chuck; 2 Tablespoons Finely Chopped Yellow Onion; 1 clove Garlic, Minced; 1/2 cups Barbecue Sauce, Divided; 2 Tablespoons Reduced Fat Mexican Cheese Blend; 1/2 cups Sliced Mushrooms; Salt And Pepper, to taste; 4 slices Reduced Fat Provolone Cheese; 2 Cherry Tomatoes, Sliced Into 6 Slices Each; 1/4 -1/2 Cups Arugula

Servings: persons

6 whole Dinner Rolls, Split In Half
1/2 pounds Ground Chuck
2 Tablespoons Finely Chopped Yellow Onion
1 clove Garlic, Minced
1/2 cups Barbecue Sauce, Divided
2 Tablespoons Reduced Fat Mexican Cheese Blend
1/2 cups Sliced Mushrooms
Salt And Pepper, to taste
4 slices Reduced Fat Provolone Cheese
2 Cherry Tomatoes, Sliced Into 6 Slices Each
1/4 -1/2 Cups Arugula

1
Heat a non stick frying pan or indoor grill over medium to medium-high heat.
2
Combine the ground chuck, onion, garlic, 1/4 cup barbecue sauce, and Mexican cheese.
3
Form into 6 equal sized hamburger patties.
4
Fry on each side until cooked through.
5
While the burgers are frying, spray another frying pan with cooking spray, add the sliced mushrooms and saute until tender (you can use butter or olive oil but I didnt want the extra calories).
6
Season with salt and pepper to taste.
7
Tear each piece of cheese into 3 dinner roll sized pieces.
8
Then spread each half of each roll with 1 teaspoon of the remaining barbecue sauce and then top each half with 1 piece of provolone.
9
When the hamburgers are done layer them on top of the provolone on the bottom roll of each sandwich.
10
Split the sauteed mushrooms between the 6 burgers and layer a tomato slice and a bit of arugula on top of the mushrooms.
11
Top with the remaining rolls and enjoy.
12
Calories per serving (2 burgers): If the rolls used are 100 calories each, about 540.
13
1 burger is enough for me though.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 whole Dinner Rolls, Split In Half, 1/2 pounds Ground Chuck, 2 Tablespoons Finely Chopped Yellow Onion, 1 clove Garlic, Minced, and more.

Yes, Mini Barbecue Burgers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Barbecue Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions