These little bites have all the flavor of a classic hamburger, in a two-bite hashbrown cup!

 

 

 

Ingredients:

1 yellow onion

4-5 cloves of garlic

1 tsp oil (I use avocado oil)

½ tsp salt

½ tsp pepper

1 lb of ground beef (could also use ground bison)

 2 TBSP Mustard

2 TBSP Mayo (I only use Primal Kitchen brand)

2 TBSP Ketchup

3 TBSP Relish

2 bags of frozen tater tots

1 cup cheddar cheese, shredded

 

 

 

Instructions:

 

1.) Preheat oven to 425 degrees F.

 

2.) Add a teaspoon of oil to a large skillet, and sauté onion and garlic over medium low heat until soft and translucent.  Season with salt and pepper. Add ground beef to pan and sauté until browned and cooked through, then remove pam from heat and allow to cool.

 

 

3.) While mixture is cooling, prepare the base of the bites by placing three tater tots in each cup of a mini muffin tin. Place in the oven for about 10 minutes, or until the tots are heated through and start to soften.

 

 

4.) While the tots are in the oven, let get back to the filling! Transfer beef/onion mixture into a mixing bowl.  Add mustard, mayo, ketchup, and relish and stir until well combined.  (*Tip: You can totally make this mixture the day before, and just cover the bowl with plastic wrap and stick it in the fridge! That’s what I normally do!)

 

 

 

5.) Now, back to the tots! Take them out of the oven, and carefully use the back of a spoon (I use my fingers too) to smash and squish them into cute little tot cups!

S’cute.

 

 

6.) Once your cups are formed, stick them BACK in the oven for another 10 minutes.

This is a step that I’ve learned to add in after a lot of trial and error. This second bake helps the cups stay together and crispy, so you can eat them with one hand! 🙂

 

 

7.) Once the tot cups are done baking, remove them from oven and get ready to fill! Fill each cup with a spoonful of the beef mixture, then top with about a teaspoon of shredded cheese (enough to cover the top).

 

 

 

8.) Once all the cups are filled and covered with cheese, stick back in the over for about 10-12 minutes, or until the cheese is golden brown.

 

 

9.) Once their done baking, allow to cool in pan before removing. I like to use a spoon to gently remove each bite from the muffin tin.

Can be served warm or room temp!

 

 

 

 

If you try out this recipe, please leave me a comment below or over in Instagram! 

What’s your favorite tailgating recipe? I would love to chat & hear your ideas!

 

xoxo, 

Carson