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Mini Burgers

Mini Burgers

Mini Burgers

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.


Makes 16 servings


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)


  1. 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.
  2. Place patties in 15X10-inch jelly-roll pan. Bake, uncovered, 10 to 15 minutes or until patties are no longer pink in centers.
  3. 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.

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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