Description
These Monster Burgers are a fun and creative twist on classic burgers, perfect for Halloween or themed parties. Made with juicy beef or turkey patties, gooey mozzarella ‘eyeballs’, olive ‘pupils’, cheddar ‘fangs’, and colorful toppings, they offer a spooky yet delicious meal that’s sure to impress.
Ingredients
Scale
For the Patties
- 1 lb (450g) ground beef (80/20) or turkey (for 4 patties)
- Salt and pepper (or smoked hickory sea salt for extra flavor)
For the Eyes
- 12 mini bocconcini mozzarella balls (or any small mozzarella ball)
- 6 medium black olives, halved
- Toothpicks for securing the eyes
For the Burger Assembly
- 4 brioche burger buns
- 4 lettuce leaves
- 4 tomato slices
- 4 pickle slices (for the “tongue”)
- 4 slices cheddar cheese, cut into triangles (for the “fangs”)
Instructions
- Prepare the Burger Patties: Form 4 patties from the ground beef or turkey, making them slightly larger than the buns. Season both sides generously with salt and pepper for optimal flavor.
- Cook Patties on Stovetop: Heat oil in a skillet over medium-high heat. Cook the patties for 5-6 minutes per side until browned and cooked through. Let them rest until the internal temperature reaches 165°F (74°C) to ensure juiciness and safety.
- Prepare the ‘Eyeballs’: Using toothpicks, stack halved black olives onto mini mozzarella balls to form creepy eyeballs. Secure them firmly so they stay intact during assembly.
- Cut Cheese ‘Fangs’: Slice cheddar cheese into small triangles to resemble fangs. These will be placed under the top bun to create a menacing look.
- Assemble the Burgers: Start with a brioche bun base and place a lettuce leaf on it. Add the cooked patty, a tomato slice, and then a pickle slice to mimic the tongue. Place the cheddar cheese ‘fangs’ on top of the patty, then crown the burger with the bun topped by the mozzarella ‘eyeballs’ secured with toothpicks.
- Serve Immediately: Serve the monster burgers fresh while warm, accompanied by your favorite sides such as fries or a salad.
Notes
- You can cook the patties using alternate methods such as grilling, air frying, or smoking according to preference, but stovetop pan-frying yields a juicy result.
- Ensure the internal temperature of the patties reaches 165°F (74°C) for safety when cooking turkey.
- For extra flavor, use smoked hickory sea salt instead of regular salt.
- To avoid sogginess, assemble burgers just before serving.
- Vegetarian option: substitute patties with plant-based meat alternatives that can hold shape similarly.
