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Mini Burgers
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Mini Burgers
YIELD Makes 16 servings
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High fat ground beef burgers get a major overhaul when well-seasoned ground chicken takes over the starring role in these easy appetizers. Fun finger food is no longer off limits with these mini burgers.
INGREDIENTS
| 1 | pound ground chicken |
| 1/4 | cup Italian-style dry bread crumbs |
| 1/4 | cup chili sauce |
| 1 | egg white |
| 1 | tablespoon white Worcestershire sauce |
| 2 | teaspoons Dijon mustard |
| 1/2 | teaspoon dried thyme |
| 1/4 | teaspoon garlic powder |
| 32 | thin slices plum tomatoes (about 3 medium) |
| 1/2 | cup sweet onion slices (about 1 small) |
| 16 | slices cocktail rye or pumpernickel bread |
| Mustard (optional) | |
| Pickle slices (optional) | |
| Snipped chives or green onion tops (optional) | |
PREPARATION:
- Preheat oven to 350°F. Combine chicken, bread crumbs, chili sauce, egg white, Worcestershire sauce, mustard, thyme and garlic powder in medium bowl. Form mixture into 16 patties.
- Place patties in 15X10-inch jelly-roll pan. Bake, uncovered, 10 to 15 minutes or until patties are no longer pink in centers.
- Place 2 tomato slices and 1 onion slice on each bread slice. Top each with 1 patty; add dollops of mustard, pickle slices and chives, if desired.
This recipe appears in:
Meat
NUTRITIONAL INFORMATION:
| Serving Size: | 1 Mini Burger |
| Fiber | 1 g |
| Carbohydrate | 7 g |
| Cholesterol | 14 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 27 % |
| Calories | 74 |
| Protein | 6 g |
| Sodium | 149 mg |
DIETARY EXCHANGE:
| Meat | 1/2 |
| Starch | 1/2 |
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