Two-Bite Burgers
From cheese and bacon to pickled hot peppers and red onion, any favourite topping is wonderful with these juicy snack-size burgers.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 156 |
| pro | 10 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 35 mg |
| sodium | 309 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 12% |
| vit A | 1% |
| folate | 14% |
-
1 egg
1 small onion, minced
1 tbsp (15 mL) each Dijon mustard, Worcestershire sauce, barbecue sauce and water
1/2 tsp (2 mL) each salt and pepper
1 lb (500 g) lean ground beef
1 tbsp (15 mL) vegetable oil
12 miniature round buns
Preparation:
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.
Source
Canadian Living Magazine: February 2006
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »