Ingredients :

• 80/20 Ground Beef — The 20% fat content is non-negotiable here. With beef that is too lean, the mini patties dry out in a few minutes in the hot oven and lose all interest. The 80/20 keeps that juice that makes every bite melt-in-your-mouth. Buy it the same day if you can.
• Extra Sharp Cheddar — Two forms in this recipe: shredded in the meat mixture (it melts inside and binds), and sliced on top for the classic look. Get a really bold cheddar—mild versions disappear into the mass and contribute nothing. Aged 12 months minimum if you can find it.
• Turkey Bacon — It replaces classic bacon and integrates better than you’d think in this type of preparation. Chop it fine and sauté it for two minutes in a pan before incorporating it into the beef—this makes it crispy and intensifies its smoky and salty side.
• Frozen Tater Tots — Choose a brand that cooks up firm and golden, not soft. “Crispy crowns” have a more textured surface that catches cheese and sauces better. Cook them a few minutes longer than the package directions—you want a crunch that stands up once the layers are stacked on top.