1 pound ground beef (95% lean)
1 pound ground beef (95% lean)
1 slice white bread
1 egg white
1/4 teaspoon salt
1/8 teaspoon pepper
12 whole wheat dinner rolls
Toppings (Choose One):
1/2 cup plain nonfat yogurt
1/4 teaspoon ground cumin
1/4 cup prepared salsa
1/4 cup prepared guacamole
1/4 cup shredded jalapeño pepper cheese
4 plum tomatoes
1/2 cup hummus
1 medium tomato
1 garlic clove
1/4 cup basil
1/8 teaspoon salt
1/8 teaspoon pepper
3 oz. Fresh mozzarella cheese
3 to 4 Romaine lettuce leaves
1/2 cup prepared plum sauce
1/4 cup Dijon-style mustard
3/4 cup carrots
1. CHOOSE a topping and MAKE it as directed below. Set it aside while making the burgers.
2. TEAR the bread slice into pieces. Adult help may be needed: Place pieces in a food processor or blender container. Cover; PROCESS until the bread becomes crumbs. MEASURE 1/4 cup bread crumbs; set aside.
3. PLACE the egg white in a large bowl. Lightly BEAT the egg white with a fork. ADD the ground beef, bread crumbs, salt and pepper to the bowl. MIX lightly but not too much with 2 forks until everything is combined.
4. DIVIDE the beef mixture into 12 equal portions. SHAPE each portion into mini patties about 1/2-inch thick; set aside. WASH your hands thoroughly with warm soapy water.
5. Adult help may be needed: With a serrated knife and cutting board, carefully CUT each dinner roll in half to form a top and bottom. Set aside.
6. Adult help needed: Using a barbecue spatula, PLACE the patties on a grid over medium, ash-covered coals. GRILL, covered, 4 to 6 minutes until the burgers are not pink in center and juices show no pink color, turning once. Careful! Watch for flare-ups on grill! Wear barbecue mitts when turning the burgers. The burgers are done when an instant read food thermometer stuck into the burgers reads 160ƒF. Carefully REMOVE the burgers to a clean plate
7. Adult help needed: Carefully PLACE the dinner rolls, cut sides down, on the grid. GRILL, uncovered, 1 to 2 minutes or until lightly toasted. SERVE the mini burgers with desired topping on the toasted rolls
Adult help may be needed: With a sharp knife and cutting board, CUT a washed lime in half. SQUEEZE the juice from the lime using a citrus juicer or reamer. MEASURE 1 tablespoon juice; pour into another small bowl. ADD 1/2 cup plain nonfat yogurt and 1/4 teaspoon ground cumin; STIR with a spoon until blended. SPREAD the yogurt mixture evenly over the cut sides of the toasted dinner rolls with a table knife. PLACE the cooked burgers on the roll bottoms. TOP the burgers with 1/4 cup prepared salsa, 1/4 cup prepared guacamole and 1/4 cup shredded jalapeÒo pepper cheese, dividing evenly. CLOSE the sandwiches with the roll tops.
Adult help may be needed: With a cutting board and sharp knife, CUT a washed cucumber into 24 very thin slices. Cut 4 washed plum tomatoes into 6 slices each. SPREAD 1/2 cup prepared hummus over the cut sides of the toasted dinner rolls with a table knife, dividing evenly. PLACE 2 cucumber and 2 tomato slices on top of hummus. TOP with the burgers and CLOSE the sandwiches with the roll tops.
Adult help may be needed: With a cutting board and sharp knife, CHOP enough of a washed medium tomato to measure 1 cup. CRUSH 1 small, peeled garlic clove in a garlic press. STACK several washed basil leaves and ROLL up the leaves, starting at a long side, forming a tight cylinder. Carefully CUT the cylinder crosswise into very thin slices. MEASURE 1/4 cup of the basil. COMBINE the tomato, garlic, basil, 1/8 teaspoon salt and 1/8 teaspoon pepper into a small bowl with a spoon; set aside. Carefully CUT one 3-ounce ball of fresh mozzarella cheese into 12 slices. PLACE 1 mozzarella slice on each toasted dinner roll bottom. TOP with the burgers and tomato mixture, dividing evenly. CLOSE the sandwiches with the roll tops.
Adult help may be needed: STACK 3 to 4 washed Romaine lettuce leaves on a cutting board. ROLL up the leaves, starting at a long side, forming a tight cylinder. With a sharp knife and cutting board, carefully CUT the cylinder crosswise into very thin slices. MEASURE 3/4 cup shredded lettuce. COMBINE 1/2 cup prepared plum sauce and 1/4 cup Dijon-style mustard in a small bowl with a spoon. With a table knife, SPREAD the plum sauce mixture evenly over the cut sides of the toasted dinner roll bottoms with a table knife. TOP with 3/4 cup preshredded carrots and lettuce, dividing evenly. TOP with the burgers. CLOSE the sandwiches with the roll top.
Cook's Tip: Create an Around-the-World Burger Buffet Party for your family and friends. Double the burger recipe and dinner rolls to make 24 mini burgers. Prepare all the different Toppings and set them out with the cooked burgers and toasted rolls. Let your guests have fun assembling their own burgers with their favorite toppings.
Nutrition Information: per serving of burgers with Mexican topping:
459 calories; 15 g fat (5 g saturated fat; 3 g monounsaturated fat); 71 mg cholesterol; 847 mg sodium; 50 g carbohydrate; 7.6 g fiber; 34 g protein; 8.3 mg niacin; 0.5 mg vitamin B6; 2.1 mcg vitamin B12; 4.8 mg iron; 62.6 mcg selenium; 7.4 mg zinc.
Nutrition information per serving of burgers with Moroccan topping: 458 calories; 13 g fat (4 g saturated fat; 5 g monounsaturated fat); 65 mg cholesterol; 763 mg sodium; 53 g carbohydrate; 9.4 g fiber; 34 g protein; 8.9 mg niacin; 0.7 mg vitamin B6; 2.1 mcg vitamin B12; 5.6 mg iron; 63.5 mcg selenium; 8.0 mg zinc
Nutrition information per serving of burgers with Italian topping: 462 calories; 15 g fat (6 g saturated fat; 3 g monounsaturated fat); 81 mg cholesterol; 893 mg sodium; 48 g carbohydrate; 7.1 g fiber; 35 g protein; 8.6 mg niacin; 0.6 mg vitamin B6; 2.1 mcg vitamin B12; 5.1 mg iron; 62.9 mcg selenium; 7.3 mg zinc
Nutrition information per serving of burgers with Asian topping: 489 calories; 12 g fat (3 g saturated fat; 4 g monounsaturated fat); 64 mg cholesterol; 1241 mg sodium; 65 g carbohydrate; 7.7 g fiber; 33 g protein; 9.3 mg niacin; 0.6 mg vitamin B6; 2.1 mcg vitamin B12; 5.7 mg iron; 62.8 mcg selenium; 7.6 mg zinc
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association.