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Monster Face Burgers with Mini Mozzarella and Olive Eyes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 22 reviews
  • Author: Madison
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 burgers
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Description

Monster Burgers are fun, creative, and deliciously juicy beef burgers perfect for a playful meal. Featuring 5-ounce beef patties topped with tomato slices, green lettuce, pickle slices arranged as a tongue, mini mozzarella and olive eyes, and cheddar teeth, these burgers are a feast for the eyes and the palate. Ideal for a family dinner or party, they combine classic burger flavors with a monster-themed twist.

Ingredients

Scale

Burger Patties

  • 20 oz ground beef 80/20
  • 1 teaspoon oil
  • Salt and pepper to taste

Toppings and Assembly

  • 8 medium black olives
  • 8 mini mozzarella balls bocconcini (about 1 ounce or 28 grams each), patted dry
  • 8 tomato slices from about 2 tomatoes, patted dry
  • 4 slices orange cheddar cheese
  • 4 pieces green lettuce, rinsed and patted dry
  • 4 pickle slices
  • 4 hamburger buns (use gluten-free buns if needed)

Instructions

  1. Form Patties: Divide the ground beef into four 5-ounce portions and shape each into a patty about 1 inch wider than the buns. Press your thumb into the center of each patty to prevent puffing during cooking. Season the outsides with salt and pepper.
  2. Cook Patties: Heat a skillet over medium heat and add 1 teaspoon oil. Place patties in the skillet and cook until done, flipping only once. Cook until the internal temperature reaches 160 °F for a well-done burger ensuring no pink remains.
  3. Prepare Monster Eyes: Cut each olive in half. Place the half with the star face up on top of each mini mozzarella ball, securing them together with a toothpick to create eyes.
  4. Prepare Tomato Slices: Slice tomatoes into 8 even slices, pat dry with paper towels to remove excess moisture.
  5. Create Cheddar Teeth: Cut triangles out of each cheddar cheese slice to resemble teeth, leaving enough cheese to hang over the bun edge.
  6. Assemble Burgers: Once patties have cooled slightly to prevent melting the cheese, place a lettuce leaf on the bottom half of each bun. Add the burger patty, then place two tomato slices side by side, followed by a pickle slice in the middle to simulate a tongue. Add the cheddar cheese teeth on top, then the top bun half.
  7. Attach Eyes and Serve: Position two prepared mozzarella and olive eyes on each assembled burger bun using toothpicks for support. Serve immediately.

Notes

  • Substitute orange cheddar with another orange semi-firm cheese that bends without breaking for realistic monster teeth.
  • Use gluten-free buns if gluten intolerance is a concern.
  • La Boulangère Brioche buns are recommended for best appearance and texture but any good quality burger bun will work.
  • Ensure tomato slices are not too thick or too thin to hold shape and avoid sogginess.
  • Use fresh lettuce leaves and pat dry to prevent soggy buns.
  • Cook burgers thoroughly to USDA recommended internal temperature for safety.

Nutrition

  • Serving Size: 1 burger
  • Calories: 550 kcal
  • Sugar: 3 g
  • Sodium: 750 mg
  • Fat: 35 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 1 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 100 mg

Find it online: https://garlicpan.com/monster-face-burgers-with-mini-mozzarella-and-olive-eyes-recipe/