Going to the grocery store with a plan has always been one of the best money saving tactics our family has incorporated to keep us on or under budget for the week. Although I usually go in as a woman on a mission with a grocery list and shopping list on my smart phone things sometimes go awry with circumstances I can’t control or I just forget.
So when I came home hoping to surprise my husband with a blue cheese burger from the grill and realized I had forgotten the buns I was a little peeved at myself. No bread to speak of other than crackers I decided we would have to go to the store or improvise. Since my daughter was asleep for a late nap going out wasn’t an option so I gave this recipe a go and I was so excited to see it was a success.
“What’s not to love about bacon, hamburger and cheese?” It wasn’t exactly the compliment I was looking for when it was all said and done but he was actually right. Even though the ingredients are cooked individually incorporating them together with the cheese and baking them gives each ingredient new life. Personalizing these miniature cheeseburger cupcake burgers was so easy! My husband added tangy barbecue sauce and I added balsamic ketchup and some crispy french onions! Serve with a tossed salad for a different take on the every day burger or if you didn’t forget the potatoes make some fries! We guarantee you’ll enjoy this cheeseburger cupcake recipe!
- 1 lb. 90/10 Ground Sirloin
- 1 lb Mini Bella Mushrooms, clean, remove stems and dice.
- ½ white onion diced
- 4 Strips of Bacon
- Worcestershire sauce (a dash)
- 2 cloves of garlic, grated.
- Salt and pepper
- ½ cup blue cheese
- ¾ cup Bisquick baking mix
- 2 eggs
- ½ cup milk
- Crispy onions as garnish ( add ten minutes into baking time)
- BBQ sauce for serving.
- Preheat the oven to 375F.
- In a sauté pan over medium heat brown the sirloin and set aside to cool, do the same for the bacon. Removing the fat from the pan each time. Once it has cooled, dice the bacon into small pieces. Then begin sauteing the onions, garlic and mushrooms. Season to taste.
- Once cooled mix all the cooked ingredients and add the worcestershire sauce to the bowl as well.
- In a separate bowl mix bisquick, eggs and milk together.
- Using a 12 muffin tin pan, spray with nonstick cooking spray, spoon 1 tablespoon of the bisquick mixture to the bottom of the pan, next add ¼ cup meat mixture, add cheese to each of the pan, and finally add another spoonful of the bisquick mixture to the top. Bake in the oven for 20 to 25 minutes, remove from the oven.
- Using an offsided spatula scrape the sides once the muffins are removed from the oven, cool for 5 minutes before serving.