Mini-Cheeseburgers
Mini-Cheeseburgers (as shown with Curry Beef Kabob Bites and Spinach and Roasted Red Pepper Quiches)
Photography by Yvonne Duivenvoorden
- Portion size: 32
This recipe makes 32 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 57 |
| pro | 4 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 0 |
| chol | 15 mg |
| sodium | 105 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 1 |
| vit C | 2 |
| folate | 3 |
Ingredients
-
1 egg
1/4 cup (50 mL) dry bread_crumbs
1/4 cup (50 mL) water
1 small onion, grated
2 tbsp (25 mL) sweet green relish
1 tsp (5 mL) Worcestershire_sauce
1/2 tsp (2 mL) each dried oregano, salt and pepper
1 lb (500 g) lean ground_beef
2 oz (60 g) sliced Swiss, Cheddar or mozzarella cheese
32 mini-pitas
2 tbsp (25 mL) mustard
1/2 cup (125 mL) cherry_tomatoes, sliced
1 tbsp (15 mL) minced fresh parsley
Preparation
In bowl, whisk egg, crumbs, water, onion, relish, Worcestershire sauce, oregano, salt and pepper; mix in beef. Form by rounded tablespoonfuls (15 mL) into 1/4-inch (5 mm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 day. Or freeze for up to 4 weeks; thaw in refrigerator.)
Place patties on foil-lined rimmed baking sheet; bake in 375°F (190°C) oven until no longer pink inside, about 10 minutes. Meanwhile, cut cheese into 1-inch (2.5 cm) squares; set aside.
Cut one-third off edge of each pita; open to form pocket. Stuff each with patty. Dab each with about 1/4 tsp (1 mL) mustard; top with 1 cheese square. Place on baking sheet. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.) Add cherry tomato slice and sprinkle of parsley to each pocket. Bake in 375°F (190°C) oven until cheese is melted, 5 to 10 minutes.
