OPPENburger

INSTRUCTIONS:

Cook the tater tots according to package directions, shaking the pan halfway through. Meanwhile, make the honey butter. Combine honey and butter in a small saucepan over medium heat. Stir until the butter is melted and the mixture is fully combined. Remove from heat, and whisk in 1 teaspoon of lime juice. Allow to cool, and then drizzle over the cooked tots. 

Season the beef generously with salt, pepper and add the lime zest. Mix gently. Portion out the beef into ⅜ ounce patties, approximately 2” x 0.5”. (Think patty, not meatball. I like to use a 2” cookie cutter to make perfectly even ones.) Place a skillet over medium heat. Add 1 tablespoon of neutral oil and swirl to coat the bottom of the pan. Add the patties and cook on one side until browned, about 90 seconds. Flip the minis over, and top with the cheese. Reduce the heat slightly, cover the skillet and cook until the cheese is melted and the mini is cooked through, about 1 minute more. Remove from the heat and transfer the minis to a paper towel to drain off excess oil. 

To assemble: Lay the tots on their side. Dot each with ketchup (about ½ teaspoon per tot.) With a toothpick, skewer a piece of pickle, then the cheesy patty, and then the tater tot. Stand them upright, with the tot on the bottom, pickle up top.