Mini Tomato And Goat Cheese Burgers
These mini burgers are a delightful combination of flavors and textures. The homemade buns are light and fluffy, complemented by a savory tomato filling and a creamy cheese mixture. Enjoy these bite-sized treats perfect for any gathering or party.
— Constant Cookbook
Ingredients
- 1/3 cup plus 1 Tbs. almond flour
- 1/3 cup plus 1 Tbs. all-purpose flour
- 3/4 cup confectioners’ sugar
- 1/2 tsp. kosher salt
- 4 egg whites, lightly beaten
- 2/3 cup extra-virgin olive oil
- 2 tomatoes, about 1/2 lb. total, peeled, seeded and cut into 1/4-inch dice
- 1/4 cup drained sun-dried tomatoes in oil, finely chopped
- 2 Tbs. finely chopped shallot
- 2 tsp. balsamic vinegar
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1/2 cup soft mild goat cheese, at room temperature
- 5 Tbs. mascarpone cheese
- 1 1/2 Tbs. finely chopped fresh chives
- Pinch of kosher salt
- 24 small fresh basil leaves
Instructions
- Preheat an oven to 325°F. Lightly butter a 24-cup mini muffin pan.
- To prepare the buns, in a bowl, whisk together the almond flour, all-purpose flour, confectioners’ sugar and salt. Whisk in the egg whites until combined. While whisking, add the olive oil in a slow, steady stream. Divide the batter among the prepared muffin cups, filling each about two-thirds full. Bake until the buns are pale golden and springy to the touch, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Turn the buns out onto the rack and let cool completely.
- To make the tomato filling, in a small bowl, stir together the diced fresh tomatoes, sun-dried tomatoes, shallot, vinegar, salt and pepper.
- To make the cheese filling, in another small bowl, stir together the goat cheese, mascarpone, chives and salt.
- To assemble the mini burgers, using a serrated knife, cut the buns in half horizontally. Spread 1 tsp. tomato filling on each bottom bun and top with a basil leaf. Spread 1 tsp. cheese filling on the inside of each top bun and cover the burgers. Makes 24 mini burgers.
- Recipe courtesy of Dan Barber, Blue Hill.
Comments
No comments found.