COOKING

All Small

From burgers to blini, miniatures are big hits.

By SHERYL JULIAN AND JULIE RIVEN

October 1, 2006

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M iniature hamburgers began as bar food, morsels to accompany cocktails. In fact, three minis make a terrific chaser to today's generous pours. When tiny burgers caught on, some restaurants began forming the patties with prized Kobe beef; buns might be rich, eggy brioche baked by the pastry chef. Both give the morsels extraordinary appeal. To make the minis at ... (Full article: 897 words)