Mini cheeseburgers

Ingredients:

• 1 package (450 g) of dinner rolls
• 1 tbsp. vegetable oil
• Half an onion, finely chopped
• 600 g of ground beef tenderloin
• 4.5 tsp Worcestershire sauce
• 0.5 tsp coarse salt
• 0.5 tsp freshly ground black pepper
• 1/4 cup mayonnaise
• 2 tbsp. ketchup
• 1 tbsp mustard
• 1 bag of grated cheddar (220 g.)
• 0.5 cups of pickled cucumber slices
• 2 tbsp. l. olive oil
• 1 tbsp bagel seasoning (a mixture of poppy seeds, sesame seeds, dried onion, and dried garlic)

Preparation:

1. Preheat oven to grill mode.
2. Remove the buns from the packaging, still sealed. Using a serrated knife, cut each bun in half horizontally, separating the top half from the bottom. Place both halves, cut side up, on a baking sheet and toast for 2 minutes, until lightly browned. Set aside.
3. Heat vegetable oil in a large skillet over medium heat. When hot, add the onion and cook until slightly softened, about 3 minutes.
4. Add the ground beef and cook, breaking it up into small pieces with a wooden spoon. Increase the heat to medium-high. Add the Worcestershire sauce, salt, and pepper, then stir well. Cook until the beef is no longer pink and the pan has almost completely evaporated, about 8 minutes. Remove from the heat.
5. Preheat oven to 190°C (350°F) using top/bottom mode.
6. In a small bowl, combine mayonnaise, ketchup, and mustard. Spread the mayonnaise mixture on the cut sides of the buns, then sprinkle an even layer of half the cheese. Spread the meat mixture on top of the cheese, then top with the remaining cheese and pickles. Top with the top half of the buns.
7. Brush the tops of the buns generously with olive oil and sprinkle with bagel mix. Bake until the cheese is melted and the tops are golden brown, 10–12 minutes. Divide into individual sandwiches and serve warm.