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
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
- Folate 14.0
- Calcium 4.0
- Vitamin A 1.0
