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Mini Tater Tot Cheeseburgers

These Mini Tater Tot Cheeseburgers combine two American classics into one delicious appetizer. Perfect for game day, these bite-sized treats deliver all the satisfaction of a full-sized burger in a fun, portion-controlled package that keeps guests coming back for more.
5 from 1 vote
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Course: Appetizer
Cuisine: American
Keyword: Tater Tot Cheeseburgers, Game Day Food, Mini Burgers, Appetizers, Party Food
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 320kcal

Equipment

  • 24-cup mini muffin tin
  • Large Skillet
  • Mixing bowls
  • Small measuring spoon
  • Offset spatula

Ingredients

For the tater tot cups

  • 4 cups frozen tater tots thawed for 20 minutes
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • salt and pepper to taste

For the beef filling

  • 1 pound lean ground beef
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste

For assembly

  • 1 1/2 cups shredded cheddar cheese
  • 1/4 cup dill pickle relish
  • 1/4 cup diced tomatoes
  • shredded lettuce
  • 1/3 cup mayonnaise for special sauce
  • 2 tablespoons ketchup for special sauce
  • 1 tablespoon pickle relish for special sauce
  • mini dill pickles for garnish

Instructions

  • Preheat your oven to 425°F (220°C). In a large bowl, toss the thawed tater tots with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Grease a 24-cup mini muffin tin generously.
  • Press approximately 5-6 tater tots into each cup, creating a nest-like formation with a hollow center. Make sure to press the tots firmly against the sides, creating a thin, even layer.
  • Bake the tater tot cups for 10 minutes, then remove from the oven and use the back of a small measuring spoon to press down the centers again, creating more defined cups.
  • Return to the oven for another 5 minutes until the edges begin to turn golden brown. The cups should be firm but not completely crisp yet.
  • While the tater tot cups bake, heat a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon as it cooks.
  • When the beef is about halfway cooked (still showing some pink), add the diced onion and garlic. Continue cooking until the beef is no longer pink and the onions are translucent.
  • Stir in the Worcestershire sauce, Dijon mustard, dried oregano, salt, and pepper. Drain any excess fat.
  • Spoon about 1 tablespoon of the beef mixture into each tater tot cup. Top each with a generous pinch of shredded cheddar cheese.
  • Return the muffin tin to the oven and bake for an additional 8-10 minutes, until the cheese is completely melted and the tater tot cups are golden and crispy.
  • Mix mayo, ketchup, and 1 tablespoon pickle relish to create the special sauce.
  • Allow the mini cheeseburgers to cool in the muffin tin for 2-3 minutes before carefully removing them with a small offset spatula.
  • Top each mini burger with a small dollop of the special sauce, a sprinkle of diced tomatoes, pickle relish, and shredded lettuce. For presentation points, secure a mini pickle slice on top using a toothpick.

Notes

For a healthier version, consider using sweet potato tots, lean ground turkey, reduced-fat cheese, or plant-based meat alternatives. Make sure not to overfill the cups as they may collapse.
These can be prepared ahead of time - store unfilled baked tater tot cups at room temperature for up to 8 hours, and refrigerate the cooked beef mixture for up to 2 days.
For regular-sized muffin tins, use about 10-12 tater tots per cup and increase the baking time by 5-7 minutes.

Nutrition

Calories: 320kcal | Carbohydrates: 24g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 580mg | Fiber: 2g | Sugar: 3g
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