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Mini Burgers

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Mini Burgers
Yield: Makes 16 servings
High fat ground beef burgers get a major overhaul when well-seasoned ground chicken takes over the starring role in these easy appetizers. Fun finger food is no longer off limits with these mini burgers.


Ingredients:

1pound ground chicken
1/4cup Italian-style dry bread crumbs
1/4cup chili sauce
1egg white
1tablespoon white Worcestershire sauce
2teaspoons Dijon mustard
1/2teaspoon dried thyme
1/4teaspoon garlic powder
32thin slices plum tomatoes (about 3 medium)
1/2cup sweet onion slices (about 1 small)
16slices cocktail rye or pumpernickel bread
Mustard (optional)
Pickle slices (optional)
Snipped chives or green onion tops (optional)




Preparation:


1.Preheat oven to 350°F. Combine chicken, bread crumbs, chili sauce, egg white, Worcestershire sauce, mustard, thyme and garlic powder in medium bowl. Form mixture into 16 patties.2.Place patties in 15X10-inch jelly-roll pan. Bake, uncovered, 10 to 15 minutes or until patties are no longer pink in centers.3.Place 2 tomato slices and 1 onion slice on each bread slice. Top each with 1 patty; add dollops of mustard, pickle slices and chives, if desired.




Nutritional Information:



Serving Size: 1 Mini Burger



Fiber
1 g



Carbohydrate
7 g



Cholesterol
14 mg



Saturated Fat
1 g



Total Fat
2 g



Calories from Fat
27 %



Calories
74



Protein
6 g



Sodium
149 mg




Dietary Exchange:



Meat
1/2



Starch
1/2





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