Mini Burgers Recipe
Ingredients
1 pound ground chicken
1/4 cup Italian-style dry bread crumbs
1/4 cup chili sauce
1 egg white
1 tablespoon white Worcestershire sauce
2 teaspoons Dijon-style mustard
1/2 teaspoon dried thyme leaves
1/4 teaspoon garlic powder
32 thin slices plum tomatoes
1/2 cup sweet onion slices
16 slices cocktail rye or pumpernickel bread
Mustard (optional)
Pickle slices (optional)
Snipped chives or green onion tops (optional)
Directions
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.
Place patties in 15x10-inch jelly-roll pan.
Bake, uncovered, 10 to 15 minutes or until patties are no longer pink in centers.
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.
Combine chicken, bread crumbs, chili sauce, egg white, Worcestershire sauce, mustard, thyme and garlic powder in medium bowl.
Form mixture into 16 patties.
Place patties in 15x10-inch jelly-roll pan.
Bake, uncovered, 10 to 15 minutes or until patties are no longer pink in centers.
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.
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