"These mini hamburgers taste very similar to the popular mini fast food burgers! We make them every year for Super Bowl, but they are great any time. They can be made ahead and frozen until needed." — Kathy W.
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ground beef chuck
1 (8 ounce) package
shredded Cheddar cheese
1 (1 ounce) package
dry onion soup mix
24 (2 inch square)
dinner rolls, split
The way I originally submitted this recipe was not on frozen rolls! I don't know how it was changed. I always use the Pepperidge farm dinner rolls in the foil pans. This recipe will fill 2 of those trays. They taste just like the popular miniature burgers! Everybody kept asking for more.
Whatever you do, do NOT use whole wheat rolls to make these. I did and it was horrible. The wheat taste was overpowering after baking and we had to throw them away.
Great and simple recipe!! I used about 3/4 of the onion soup mix as recommended by others and they turned out great! I used brown and serve rolls that I had baked previously according to the directions. I then used 2 9x13 pans to put the bites into with the meat packed into them. The key is to make sure that the foil covering the bites is good and tight otherwise the bites can come out hard instead of soft and delicious!
I am not sure why these are called Super Bowl Bites, but my family likes them no matter what they are called. I made the whole recipe a few weeks ago, and froze half for a later date. What a nice surprise when I made the frozen ones last night. This recipe reads like it should just be a simple recipe, certainly not something an 'experienced' cook would think should be gourmet. I would make these again easliy and know that my family will enjoy them. Thanks Kathy W.!
wouldnt you cook the burgers first before putting them on the bun according to the recipe you cook the burgers on the bun wouldnt they get soggey
To solve any bun problems-flatten meat out onto a cutting board, and use pizza cutter to cut into squares. Bake on cookie sheet covered in foil. Heat premade dinner rolls (e.g. Sara Lee) in microwave for 45 seconds. Buns will be soft but not soggy.
I enjoyed these and they were very easy to make. I used both Hawaiian Sweet Rolls and Hawaiian Honey Wheat - the store I went to didn't have Savory Butter flavor as another poster mentioned. The sweetness was a little overbearing, but I could taste the concept of the recipe and will definitely be making it again with a different roll. That being said, I followed the recipe to the letter with one addition, I placed the pan of "bites" inside another pan that had about a 1/2-inch water in it. The steam would prevent the rolls from getting hard on both the top and bottom. The smell of this dish was definitely that of WC, the taste was close - close enough, everyone enjoyed them. I didn't have a problem with the cook time as others did, the meat was done in 30 minutes just as stated in the recipe and it wasn't soggy or unevenly cooked. I still have some of the mix left, I just have to run to the store and get some more rolls. This recipe is definitely a keeper. Thanks Kathy W for posting it. TIP: If your rolls are buring, check the location of your oven rack, it may be too close to the top or bottom of the oven, it s/b in the center. Also if the meat is not done in the time recommended, the patty may be too thick, these should be thin burgers, just like the restaurant. UPDATE: I tried the recipe using Hawaiian Savory Rolls WITHOUT the water bath and the rolls were kinda crunchy/toasted, I prefer the softer bun using the water bath.
We loved this recipe!! I doubled the filling for 24 rolls, didn't seem like 1 pound of ground beef would be enough. Perhaps the rolls I found were a little larger? I scooped the meat on to the rolls with a small icecream/cookie scoop, and it worked out perfectly for 24. Cooked them for closer to 45-50 minutes since there was more meat. Yum! Can't wait to make them again!
* Percent Daily Values are based on a 2,000 calorie diet.
Super Bowl Bites
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 79
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