Mini Homemade Burgers | Oven-Baked Patties Sized for Kids

Soak the breadcrumbs in the milk for 2 minutes. Add the ground beef, squeezed grated onion, salt, and black pepper. Mix for 3 minutes, reaching to the bottom of the bowl and folding the mixture up. It is ready when it holds together in your palm and keeps your finger mark; onion that has not been squeezed dry can make the patties fall apart in the oven.

Divide the mixture into eight equal portions, about 55 g each. Roll each portion in your hands, then flatten it into a disk half a centimeter wider than the bun and 1.5 cm thick. Press a shallow dimple into the center of each patty with your thumb; this keeps it from puffing up in the middle as it cooks.

Arrange the patties with space between them on a wire-rack baking sheet. Bake in an oven preheated to 200°C / 390°F for 18–20 minutes, turning them at the tenth minute. Remove them when a meat thermometer inserted in the center of the thickest patty reads 71°C / 160°F. Ground beef must reach this temperature because the grinder can carry surface bacteria into the meat.

Split the mini buns and place them cut-side up on a baking sheet. Warm them on the oven’s upper rack for 3 minutes. Lightly drying the cut sides helps keep the sauce from making the buns soggy.

Spread the strained yogurt on the bottom bun and add the lettuce. Place a patty on top and sprinkle the Kashar cheese over the hot patty so it melts from the heat. Add a tomato slice on top and close the burger. Placing the tomato on the patty instead of the yogurt helps keep the bottom bun from getting soggy.