Smoked Gouda Mini-Burger Crostini

This crostini is a sophisticated, bite-sized homage to the classic cheeseburger, perfect for National Hamburger Day. A savory, perfectly seasoned mini-patty of ground beef is topped with melted smoked Gouda and a tangy, homemade pickle aioli. The combination of rich beef, smoky cheese, and bright sauce delivers a complex and satisfying appetizer.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
tbsp olive oil
oz high
quality ground beef (80/20 blend)
1/2
tsp smoked paprika
1/4
tsp garlic powder
Salt and freshly ground black pepper to taste
oz smoked Gouda cheese, thinly sliced into small squares
1/4 cup mayonnaise
tbsp finely minced dill pickle
tsp Dijon mustard
1/2
tsp pickle juice
small dill pickle slices or capers, for garnish

Method

Preheat oven to 350°F (175°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until lightly golden and crisp.
While the bread toasts, prepare the beef. Mix ground beef with smoked paprika, garlic powder, salt, and pepper. Form into 12 very small, thin patties, slightly smaller than the crostini.
Heat a skillet over medium
high heat. Cook the mini
patties for 1 minutes
minutes per side. In the last 30 seconds, top each patty with a slice of smoked Gouda and cover the skillet to melt the cheese.
Prepare the aioli by whisking together the mayonnaise, minced pickle, Dijon mustard, and pickle juice.
To assemble, spread a small amount of pickle aioli on each crostini. Top with a cheeseburger patty and garnish with a small dill pickle slice or caper. Serve immediately.

Chef's Tip & Pairing

Pair this rich, savory appetizer with a medium-bodied Zinfandel or a hoppy American Pale Ale; the wine's spice and the beer's bitterness will cut through the richness of the beef and cheese.

From the Tini Crostini Collection