Hors D'oeuvres

Mini Burger Hors D’oeuvres

We started going down to South Beach in Miami when there were just a handful of hotels and fewer restaurants.  At that time, there was one hotel and one restaurant that really stood out:  The Delano Hotel and Casa Tua Restaurant.  Luckily there were a block apart and we would rarely leave that area back then.  The town is now bustling and there are so many options you can get lost in a sea of good choices.

Casa Tua had an amazing drinks menu and the food, back then, really stood out.  We would always order their very tasty mini-burgers that were served on mini toasts with and amazing dressing.  We have tinkered with their approach, added some heat, cheese and herbs.  We find these an addictive snack for cocktails and serve often.


  • 1 pound of 80:20 ground beef
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon of chimichurri rub
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of red pepper flakes
  • 1/4 pound of thickly slice cheddar cheese
  • 1 package of mini-toasts, sold at the specialty cheese section of your market or at a cheese store
  • 1/2 cup mayonnaise 
  • 1 1/2 tablespoon of Sriracha 
  • 1 tablespoon of dill pickle, finely chopped
  • 1 1/2 teaspoon of brandy
  • Olive oil

Making It

  • Crumble the beef in a large bowl, add the onion, chimichurri rub, salt, pepper, red pepper flakes and mix together with a form and form little mini-burgers the width of the toasts
  • Mix the mayonnaise, Sriracha, pickle and brandy in a bowl
  • Toss the toasts in olive oil, lay on a baking sheet and put a piece of cheese on each one, cutting it exactly, put under broiler for 5 minutes until just melting
  • Turn the oven top 400 and cook the mini burgers on a baking sheet for 8-10 minutes, put on toast a top with the mayonnaise sauce and serve

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