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Mini Tater Tot Cheeseburgers

Quick and fun Mini Tater Tot Cheeseburgers perfect for busy families or party appetizers. These little sliders feature a golden tater tot crust with a cheesy beef patty, making them a crowd favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 pieces
Course: Appetizer, Main Course
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cheeseburgers
  • 1 32 oz bag frozen tater tots, thawed slightly so they’re pliable
  • 1 lb ground beef (or ground turkey/plant-based alternative)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup finely chopped onion optional
  • 1 cup shredded cheddar cheese or American slices cut to fit
  • 1 large egg, beaten to help patties hold shape
  • 24 slices small dill pickles or more to taste
  • 1/2 cup ketchup
  • 1/4 cup yellow mustard
  • 2 tbsp mayonnaise optional
  • 2 tbsp finely chopped fresh parsley or chives for garnish
  • Cooking spray or a little vegetable oil for the tin

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Lightly spray or oil a 24-cup mini muffin tin.
  2. In a medium bowl, combine ground beef, onion powder, garlic powder, salt, pepper, chopped onion (if using), and the beaten egg. Mix briefly with your hands or a fork without overworking it.
  3. Divide the beef mixture into 24 equal portions and press each portion into a small patty that fits the diameter of a tater tot.
  4. Take tater tots and press them into the bottom and up the sides of each mini muffin cup to create little nests.
  5. Place the tin on a baking sheet and bake the tater tot cups for 10 minutes.
Cooking
  1. Remove the tin from the oven and place a mini beef patty into each tater tot cup. Top each patty with a pinch of shredded cheddar.
  2. Return to the oven and bake another 8–10 minutes until the beef reaches your desired doneness and the cheese is melted.
  3. Let the cups cool for 2-3 minutes, then add a dab of ketchup and mustard. Top with a pickle slice and parsley or chives.
  4. Use a thin spatula to lift each mini cheeseburger from the tin and serve warm.

Notes

If preparing ahead, par-bake the tater tot shells and keep the beef raw in the fridge for up to a day. Assemble and bake when ready. For extra flavor, mix in Worcestershire sauce or smoked paprika into the beef.