Mini Burgers
by the Editors of Easy Home Cooking Magazine
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Mini Burgers
Mini Burgers
Yield: Makes 16 servings
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:
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 |
This recipe appears in: Meat
