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||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|
|Pickle slices (optional)|
|Snipped chives or green onion tops (optional)|
- 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.
|Serving Size:||1 Mini Burger|
|Calories from Fat||27 %|
|Total Fat||2 g|
|Saturated Fat||1 g|
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