Cheeseburger Tots are tater tot bites filled with cheeseburger and topped with a special sauce. An easy game day 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. It 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.
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
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Preheat oven to 425°F.
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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.
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Add mayonnaise, mustard, ketchup, and pickle relish to the ground beef and stir to combine. Salt and pepper to taste.
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Grease a mini muffin pan and place three tater tots in each cup. Bake for 10 minutes.
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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.
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Fill the tater tots with the ground beef mixture and top with cheddar cheese.
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Place the tater tots back in the oven and cook for another 15 minutes.
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Remove the cheeseburger tots from the oven and let cool for 5 minutes before removing them from the muffin pan.
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While the cheeseburger tots cool mix together all of the special sauce ingredients.
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Drizzle the special sauce over the cheeseburger tots and top with mini pickle slices.
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Enjoy!
You’re probably not even reading this anymore because you’re headed to the store to stock up on tater tots but make sure you come back tomorrow and I’ll have that low carb recipe for you! 😉
Wholy Mard! The is some good stuff!
LOL, thank you thank you! Love hearing that about our recipes.
I want to make these for an upcoming game night…do you know if I could make them ahead of time (like the night before and just pop them in the oven before everyone gets there?)? Any advice would be so appreciated 🙂 Thank you!
I think that would work. Let us know how they turn out!
I made these last night and the taste is amazing. I did however have a difficult time getting them out of the muffin tin. The tater tots were not as crispy as I had hoped and kind of fell apart when removed. Any ideas?
You could try spraying the muffin tin before. We didn’t find that we needed to but I would suggest letting them cool for a couple of minutes before trying to pull them out. They firm up more as they cool. If they weren’t as crisp as you would like you could bake 10 minutes, use the tamper to form the cup, then bake for another 5-7 minutes or so THEN add the cheeseburger mixture and finish baking according to the recipe. That would give them just a little more time to cook and crisp before they are filled with meat. Let me know if you try it again!
Mine were delicious but soggy too. Going to try the extra cooking time for the squished tots.
You can try putting the tot cups (before they are filled) back in the oven for 5-7 minutes then take them out and fill them and proceed with the rest of the recipe. Hope that helps!
Hey! I just wanted to let you know that someone stole this recipe and is messaging people on Pinterest to repin it: http://worldtruthmagazine365(dot)com/2017/01/cheeseburger-tots/
Thanks so much for letting us know!
This Is a silly question but what is a tamper? Looks like a great appetizer for the Super Bowl!
Not silly at all. We linked to one in the post because we know not everyone has one (or knows what it is called if they do!). If you don’t have one handy you can also use a small shot glass or anything that is slightly smaller than the opening of the mini muffin tin so you can press the tater tots down and they will form a cup shape. If you’re looking for something even easier that has the same great taste try our http://www.homemadeinterest.com/loaded-cheeseburger-fries/
Do you use dill pickle relish or sweet relish?
I used dill pickle relish
This recipe looks great. I can’t find a mini muffin pan with 16 cups. Will it work with a 24 cup pan? Thanks!!
Sure! It is 3 tots per cup so just add a few more 🙂 I think you will have plenty of filling as is
including this in my post tomorrow xox
These look amazing. Can they be made ahead and frozen and then reheated? Thinking of making them SuperBowl Sunday would rather have them ready to serve and not making while guests are here. Or prep, keep cool them
Then cook.
Hi Mary, we haven’t tried making them ahead and freezing but I’m not sure it would work very well. If you would like to make them ahead of time the best thing I can suggest is making the meat mixture ahead of time and the sauce ahead of time. You should definitely reheat the meat before stuffing the tots later. I would partially bake the tots ahead of time then stuff and finish baking before guests arrive. Turn off the oven and leave them in it to stay warm. Just a thought since we haven’t tried making them ahead of time
I made them without special sauce and froze them…the reheat at 375 for about 15 minutes were amazing actually crisper…
Thanks so much for taking the time to write and tell us! I’ve had a few people ask if they could be reheated and I really appreciate you letting us know it worked for you. Glad you enjoyed them!
I’m making this today!!! So excited!!! Thanks for posting. I’m always up for fixing new dishes!!
Hope you liked them!
I veganized these after Nikki Limo made these on her YouTube channel. They were fantastic. That special sauce is delish!
That is awesome! So glad you liked them and thanks for telling us about the video! 🙂
These were a hit! Two things to note, the sauce made way too much for the amount of “burgers” the recipe made- may want to cut half at the least! Second, they are really really good hot- but after an hour when people came back to munch on more (SuperBowl Party) they didn’t think the tasted as yummy cold- so either gobble them up right away or note they may want to be rewarded in the microwave or something if they have coooled off. Killer recipe and one I will definitely keep and use again and again!
Used the tater tot crust for EnerG egg replacer quiche egg mix with chorizo and cheese. Big hit for family!
Thanks for the idea :0)
Love this! Sounds delicious. I love anything with chorizo!
Made these for dinner and they are the bombdotcom! I put the squished tots back in the oven for 5 minutes before adding the meat & cheese and they turned out nice and crispy. 👍👍
Love! Love! Love!
So glad you liked them!!
I soooo look forward to making these !!! :). But, I must have a different idea on what a mini-muffin tin is, cuz mine would only hold 1 tot in each spot , if I used it. I will use my regular size muffin tin, cuz that would hold 3 tots at a time and I will post on how it turns out. 🙂
It is definitely a mini muffin tin. 3 won’t be enough for a regular size muffin tin. The three tots should crowd into a mini muffin tin and then when you press them down it is enough excess to go up the sides and make a cup. That won’t happen with three in a regular muffin tin.