Mini Burgers

By amlang

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 mustard

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon garlic powder

  • 32 thin slices plum tomatoes (about 3 medium)

  • 1/2 cup sweet onion slices (about 1 small)

  • 16 slices cocktail rye or pumpernickel bread

Directions
  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 Facts

Servings
16
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

chicken chicken/poultry ultra-low-carb burger