Bite-Sized Burgers

Mini Chicken Parmesan Sandwiches, Two-Bite Burgers and Turkey Mushroom Brie Croissants Photography by Yvonne Duivenvoorden Image by: Mini Chicken Parmesan Sandwiches, Two-Bite Burgers and Turkey Mushroom Brie Croissants Photography by Yvonne Duivenvoorden Author: Canadian Living

From cheese and bacon to pickled hot peppers and red onion, any favourite topping is wonderful with these juicy snack-size burgers.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: February 2006

Ingredients

  • 1 egg
  • 1 small onion minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon barbecue sauce
  • 1 tablespoon water
  • 1/2 teaspoon each salt and pepper
  • 1 lb lean ground beef
  • 1 tablespoon vegetable oil
  • 12 miniature round buns

Method

In bowl, whisk egg; whisk in onion, mustard, Worcestershire sauce, barbecue sauce, water, salt and pepper. Mix in beef. Form by 1/4 cups (50 mL) into twelve 1/4-inch (5 mm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours. Or freeze for up to 4 weeks; thaw in refrigerator.)

In large heavy skillet, heat half of the oil over medium-high heat; fry burgers, in batches, turning once and adding remaining oil as necessary, until thermometer inserted sideways into patty reads 160°F (71°C), about 8 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat on rimmed baking sheet in 350°F/180°C oven for 10 minutes.)

Slice buns horizontally; sandwich burgers in buns.

Nutritional facts <b>Per piece:</b> about

  • Sodium 309 mg
  • Protein 10 g
  • Calories 156.0
  • Total fat 6 g
  • Cholesterol 35 mg
  • Saturated fat 2 g
  • Total carbohydrate 14 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Bite-Sized Burgers

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