Tested till perfect Mini-Cheeseburgers
Photography by Leila Ashtari


By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 32


    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
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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.

Nutritional Information Per piece: about

cal 57 pro 4g total fat 2g sat. fat 1g
carb 5g fibre 0 chol 15mg sodium 105mg

% RDI:

calcium 2 iron 4 vit A 1 vit C 2
folate 3
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