Mini-Cheeseburgers

Mini-Cheeseburgers IMAGE Author: Canadian Living Credits: Mini-Cheeseburgers IMAGE


  • Portion size 32 servings

Ingredients

Method

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

  • Sodium 105 mg
  • Protein 4 g
  • Calories 57.0
  • Total fat 2 g
  • Cholesterol 15 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mini-Cheeseburgers