Cheeseburger Tots are tater tot bites filled with cheeseburger and topped with a special sauce. An easy tater tot recipe for your upcoming super bowl party!
I kind of overdid it on the sweets over the holidays, I’m sure some of you can relate, and I was all ready to buckle down and get my low carb on when Melinda said, “But…cheeseburger tots…” at which point I decided one more day wouldn’t hurt and we baked up a batch of these tasty Cheeseburger Tots. This tater tot recipe was totally worth it because cheeseburger + tater tots = WIN!!
I’ll admit I’m a tater tot fanatic. If I find a place with tater tots on the menu they are instantly my new favorite restaurant. Tater tots are little, crisp, golden, bites of potato deliciousness! If you aren’t a hardcore tot fan like me don’t skip these babies, Melinda isn’t all about tater tots and she agreed these Cheeseburger Tots are amazing. It’s like wrapping your cheeseburger up in french fries. Are you drooling yet?
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Cheeseburger tots are really easy to make (which makes them even better IMHO) all you need are some frozen tater tots, ground beef, onions, mayo, mustard, ketchup, and pickle relish. Oh, and if you want to make them Big Mac style don’t forget the special sauce! Start by browning the ground beef and onions and then mixing them with the mayo, mustard, ketchup, and pickle relish. Then grease a mini muffin tin and place three frozen tots in each slot. Bake the tots at 425 degrees F. for 10 minutes. When the time is up remove them from the oven and use a tamper to press them down. The tater tots will spread around the tamper and create a cup. Fill the cups with the burger mixture and top with shredded cheddar cheese. Place them back in the oven and bake for 15 minutes longer.
More Tater Tot Recipes:
- Taco Tater Tot Bites
- Loaded Tater Tot Bites
- Sausage, Egg, and Cheese Breakfast Tots
- Ham and Cheese Tater Tot Skewers
When the Cheeseburger tots come out of the oven let them cool in the pan for 5 minutes or so, then gently remove them from the pan and place them on a serving tray. Drizzle them with the “special sauce” and top with mini pickle slices (I bought mini pickles and sliced them myself). If you eat a few as you go I won’t judge you.
- 48 Tater Tots, , frozen
- 1 lb Ground beef
- 1/2 c Onion, , finely diced
- Salt and Pepper to taste
- 2 tbsp Mayonnaise
- 2 tbsp Yellow mustard
- 2 tbsp Ketchup
- 2 tbsp Pickle relish
- 1 c Cheddar cheese, , shredded
- Note: You can use more or less of any of these condiments according to your taste!
- Mini Pickles for garnish
- 1/2 c Mayonnaise
- 4 tbsp Pickle relish
- 2 tbsp Yellow mustard
- 1 tsp White wine vinegar
- 1 tsp Paprika
- 1 tsp Onion powder
- 1 tsp Garlic powder
- Preheat oven to 425°F.
- Brown ground beef in a skillet over medium high heat. Once meat has browned drain the grease then add beef and onions back to the skillet and cook until softened.
- Add mayonnaise, mustard, ketchup, and pickle relish to the ground beef and stir to combine. Salt and pepper to taste.
- Grease a mini muffin pan and place three tater tots in each cup. Bake for 10 minutes.
- After 10 minutes remove the muffin pan from the oven and use a tamper to press the tater tots down into each cup. This will create a tater tot cup.
- Fill the tater tots with the ground beef mixture and top with cheddar cheese.
- Place the tater tots back in the oven and cook for another 15 minutes.
- Remove the cheeseburger tots from the oven and let cool for 5 minutes before removing them from the muffin pan.
- While the cheeseburger tots cool mix together all of the special sauce ingredients.
- Drizzle the special sauce over the cheeseburger tots and top with mini pickle slices.
Yum!! These were delicious! I made a few additions: added mushrooms to my meat and onion mixture, along with Montreal seasoning and garlic salt. Mine too, were a little mushy and I didn’t read the comments first, so I flipped them upside down and baked for an additional 10 minutes. They. Were. Awesome!
Great! The mushrooms and onions depending on how long they cooked for adds extra moisture too.
These were a big hit at the Cub Scout banquet, lots of compliments
Are these freezable?
Do you want to freeze the tot cup empty or filled?
Are they freezable after cooking? Thanks
Hi Norene, I would not recommend freezing them.
the tater tot cheeseburger needs some work. Too much pickle relish, no need. The hamburger mixture itself needs flavor. I don’t think the sauce is needed at all but if desired maybe some heat would step things up a bit. On the positive side…the tater tors used for a crust r geeat
Is that a regular muffin pan or mini muffin pan?
It is a mini muffin pan.
We really love these and have made them numerous times! My sister in law recommended them and I can taste why! I like the bottoms decently crispy so after smashing then with a shot glass or measuring cup I usually crisp them up a little extra. And the sauce is so good! I’ve learned we like to have a good green salad and often we have applesauce or mandarin oranges and bananas, too. Sometimes whole grain bread as well. The sauce is great on burgers, too.
Tonight I think I’ll try making this in a rectangle baking pan just to see if it cuts down my prep time since we have a family of 9. First time we had these one of my younger children thought I called them burgen cups (Trolls) and every since that’s what we lovingly call them!
It brings us so much joy knowing how much your family enjoys them. Thank you for sharing!
Tiara, did you by chance ever make these in a 9×13 pan? If so, how did they turn out? Thanks!
Did you use sweet pickle relish or dill pickle relish?? I want to make these today for our fantasy football draft party!
Hi Vicki, I used dill pickle relish. I hope you like them as much as we do!!
Perfect! Thanks so much. I can’t wait to make them!
I’m wondering if I can make these ahead of time to take to a party, and if they should be reheated?
I think they are best fresh but if you make them ahead of time and need to reheat u suggest putting them back in the mini muffins tin and heating them in the oven on 350F for 10 mins or until warmed through
Oh my gosh, these are wonderful! Maybe too wonderful. I made a batch to take to a party but 3/4 of them were eaten before I even had a chance to put them on a plate. Good thing I had enough ingredients to make another batch. And since they are so easy and quick to make, it was no problem to whip them up in no time. Dee-lish! Thank you = )
Lol I know that feeling. They are irresistible!
Three tater tots don’t fit in a mini muffins tin…at least MCains don’t which are the best kind in my opinion. Soni changed it to two.
I don’t know how you get three tat or tots in a mini muffin pan
This recipe was super yummy, the idea very creative! I used sweet relish because that’s what I had and it tasted great! I followed the recipe exactly otherwise and had no problems with wetness or being able to fit the tots into a mini muffin tin. Loved it!
Thank you Stephanie! We love hearing recipe successes.
What is a tamper? The photo of an “ end
of something” doesn’t ring a bell?
This is what it looks like https://www.bedbathandbeyond.com/store/product/fox-run-reg-tart-tamper/1044538897?skuId=44538897&&enginename=google&mcid=PS_googlepla_nonbrand_bakeware_online&product_id=44538897&adtype=pla&product_channel=online&adpos=1o3&creative=224484706032&device=m&matchtype=&network=g&mrkgadid=3140840034&mrkgcl=609&rkg_id=0&gclid=Cj0KCQiApILhBRD1ARIsAOXWTzvUGhrIS5S1vjqydun1XWzqSivPzvicl8Em2YtuHE8lh9PUQKZ5K2UaAgasEALw_wcB&gclsrc=aw.ds
I made this and it only made 12 with 1 lb of meat
You must have packed just a little bit more meat into each of yours than we did :). I hope you liked them!
Are these gluten free??
Depends on which tater tots you buy. Most have gluten, I believe. Always check label though to be sure.
I made them gluten free. Ore Ida crown or tots are gluten free. The only difference I used was dairy free cheese. I made one tray gluten free and one that was not. The gf were just as good!
What’s the difference between India relish and sweet relish? My supermarket didn’t have dill relish!
No problem w tater tots-stand them upright. Did have trouble finding tamper-had to improvise.
I’ve never heard of India relish so I’m not sure (but I kind of want to try it now!). If you can’t find dill relish you can use dill pickles and just finely chop them or put them in a food processor.
These were absolutely delicious!! I made them for our super bowl party and I thought a few of the guys were going to fight over the last few. The only changes that I made were adding worchestire sauce to the burger and baking the tater tot shells for about 10-15 minutes longer because I like my tater tots super crispy. I’m making them again tonight to take to my parents for them to try!
I’m so happy you liked them (I hope your parents do too!!)
Do you use sweet pickles or dill?
In the big make sauce it is dill relish. On top I used mini dill pickles.
OH MY these were so so so good.
I almost couldn’t stop eating them.
Here’s my substitutions to make a little healthier and dairy free.
Use a food processor to make your own hashbrowns – sweet potatoes are higher in nutrition. I used white potatoes for this though. Fry up the potatoes.. then continue to follow direction where you bake for 10 minutes… then smash down.
In the meat mixture (i use grassfed beef), add 5 slices of chopped nitrate free (cooked) bacon. For ketchup, I used the sugar free ketchup (thrivemarket.com) I added a 1/4 (ish.. I don’t measure), onion salt. And instead of the relish mixture, I took some regular pickles and some sweet pickles… and just diced them up. Use the other ingredients as listed… and bake as recipe states.
I topped it with Diya cheese and lightly sprinkled Himalayan sea salt on top.
OH MY — so good. Thank you for the recipe
Are these supposed to be served hot or room temperature?
Since they are made for parties they are fine to serve at room temperature but like most things they are best served hot. To be honest they don’t last very long after they come out of the oven so they don’t cool down for long 🙂
Can you make these and freeze? I’m trying to make stuff that I can freeze that would be quick and easy to reheat for my daughter in college. Between school and being a workaholic she has no time. I made these tonight and everyone loved them.
I’ve never tried it but I think it’s worth a try!
Can I make the first part up to the tatertot cups being filled and then bake the next day? Heading to my moms for Christmas and these would be great but would need to cook them after being put together when I get there.
I’ve never tried it but I think it would work. The second baking should crisp them up.
Can you make this ahead of time and reheat???
I haven’t tried it. Next time I make them I will test it out and get back to you.
These look so good! Is this “tot base” good with any other recipes or topping?
These are good with multiple fillings. Try our Taco tater tot bites – https://www.homemadeinterest.com/taco-tater-tot-bites/ , Loaded tater tot bites – https://www.homemadeinterest.com/loaded-tater-tot-bites/ and our breakfast tater tot bites – https://www.homemadeinterest.com/sausage-egg-and-cheese-breakfast-tots/
Thanks for sharing! How far ahead of time can I make them?
You can make the ground beef portion of them the day before. Just reheat it in the microwave for a minute before stuffing the tater tots. Since these tots are best right out of the oven, or as close as you can get, we suggest making them right before your party starts. You can do step 4 & 5 (the first round of baking) an hour or two before and then cover and leave them out at room temperature. Just before the party stuff them and do the second round of baking to crisp them back up.
I made these for Super Bowl. My family loved them and asked they be made for every get together. I changed the the recipe just a bit. I used regular sized muffin pans and 3 tots in each. Also after mushing I cooked again to get more crispy. Next time I am using 4 tots and super crisping them before filling. I may even consider using aluminum baking cups as they are difficult getting out of the tins. Sticking was not so much an issue but they are heavy and want to tear. They swore they tasted like an In and Out Burger Which I have never had but they were Big Mac tasting to me.
These were so easy and delicious! I will be making these again! I ran out of time so didn’t make the sauce that went with the recipe. Not sure I would make it they were good all on their own!
Thee are fab !,, you can make the shells ahead, get em crispy. Place on a tray and chill till ready to use. Then fill with anything. I’ve use smoked sausage, bacon , turkey, roast beef, mingled with different cheeses and green or red onions. Then add condiments beside mayo mustard. Try salsas, salad dressings, horseradish anything..then proceed in heating, whenever you’re ready!