Time 1h5m Yield 24 Number Of Ingredients 13 Steps:
Preheat oven to 425 degrees F (220 degrees C). Line 24 muffin cups with paper cups and lightly coat with cooking spray. Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until the beef is completely browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix flour, sugar, baking powder, and salt together in a large bowl. Stir ketchup, milk, butter, eggs, and mustard together in a separate bowl; add to flour mixture and stir until pink in color. Mix ground beef mixture into the flour mixture; spoon into prepared muffin cups to completely filled. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Time 35m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 425 degrees F (220 degrees C). Spray 24 mini-muffin cups with cooking spray. Heat a skillet over medium-high heat. Cook and stir beef and onions in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess fat and set aside to cool. Combine flour, white sugar, baking powder, and salt in a large bowl. Whisk milk, ketchup, melted butter, eggs, and mustard together in a separate bowl; stir into flour mixture until just moistened. Fold ground beef mixture and Cheddar cheese into batter; spoon into each muffin cup. Bake muffins in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Time 45m Yield 5 dozen Number Of Ingredients 12 Steps:
Preheat oven to 425 degrees. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a mixing bowl, combine flour, sugar, baking powder and salt. In another bowl combine ketchup, milk, butter, eggs and mustard. Stir into the dry ingredients just until moistened. Fold in the beef mixture and shredded cheese. Fill greased miniature muffin cups three-fourths full. Bake for 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack. Refrigerate leftovers.
Time 35m Yield 5 dozen. Number Of Ingredients 12 Steps:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ketchup, milk, butter, eggs and mustard; stir into the dry ingredients just until moistened. Fold in the beef mixture and cheese. , Fill greased miniature muffin cups three-fourths full. Bake at 425° until a toothpick comes out clean, 15-18 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Time 45m Yield 12 Number Of Ingredients 12 Steps:
Heat oven to 350°F. Brush 12 regular-size muffin cups with melted butter. Press half of a bun, cut side up, into each muffin cup, pressing to 1/4-inch thick; set aside. Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp; with slotted spoon, transfer to paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon drippings. Add beef, onion and seasoned salt to drippings in skillet; heat to medium-high heat. Cook 5 to 7 minutes, stirring frequently, until beef is brown and cooked through; drain. Divide mixture evenly among muffin cups. Gently press mixture down into cups. Top each with 1 teaspoon ketchup. Divide cheese, then sesame seed among muffin cups. Bake 7 to 9 minutes or until cheese is melted. Immediately top with cooked bacon, followed by relish and mustard or Sriracha sauce, as desired.
Time 55m Yield 6 Number Of Ingredients 11 Steps:
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup. Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.
