https://risingsun.iga.com/Recipes/Detail/1425/Bite-Size_Burgers
Yield: Makes 12 burgers
1 | pkg. | (8 oz ) club rolls | |
|
|||
1 | lb. | ground chuck | |
|
|||
1 | tablespoon | ketchup | |
|
|||
1 | teaspoon | Worcestershire sauce | |
|
|||
1/2 | teaspoon | onion powder | |
|
|||
1/8 | teaspoon | hot sauce | |
|
|||
1 | egg, beaten | ||
|
|||
vegetable cooking spray | |||
|
|||
1/4 | cup | Dijon mustard | |
|
|||
3/4 | cup | shredded iceberg lettuce | |
|
|||
3 | thin tomato slices, quartered | ||
|
Yield: Makes 12 burgers
Approximate Nutrient Content per serving:
Calories: | 229 | |
Calories From Fat: | 234 | |
Total Fat: | 26.8g | |
Cholesterol: | 12.7g | |
Sodium: | 494mg | |
Total Carbohydrates: | 64mg | |
Protein: | 7.3g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Separate rolls into twelve individual rolls; brown rolls according to package directions. Set aside, and keep warm.
Combine next 6 ingredients; mix well. Shape mixture into twelve 3-inch patties. Place on a broiler pan coated with cooking spray. Broil 5 inches from heating element 4 minutes on each side or until desired degree of doneness.
Spread each roll with 1 teaspoon mustard. Place a patty on each roll; top with lettuce and tomato, and serve.
Recipe compliments of Cooking Light magazine.
Please note that some ingredients and brands may not be available in every store.
https://risingsun.iga.com/Recipes/Detail/1425/Bite-Size_Burgers
Be the first to comment on this recipe!
Add a Comment Login