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Two-Bite Burgers

Lean Ground Beef is made into small patties for sliders and then served with a trio of different toppings.

Two-Bite Burgers

Cook Time: 40 Minutes

Servings: 8

Ingredients: 8

(Keeps screen awake)

Ingredients

Topping Variations:

Preparation

  1. Step 1

    Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs.

  2. Step 2

    Combine Ground Beef, 1/2 cup bread crumbs, onion, egg white, garlic, salt and pepper in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties.

  3. Step 3

    Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 1-1/2 minutes before burgers are done, place rolls, cut sides down, on grid. Grill until lightly toasted.

    Cooking Tip: To broil burgers, preheat broiler.  Place burgers on rack in broiler pan so surface of beef is 2 to 3 inches from heat element. Broil 9 to 10 minutes to medium (160°F) doneness, turning the burgers once. Place buns, cut sides up, on broiler pan so surface is 2 to 3 inches from heat element. Broil 45 to 60 seconds or until lightly toasted.

  4. Step 4

    Serve burgers in buns with Topping Variation(s), as desired. Close sandwiches.

    Mango-Pineapple Salsa: Combine 1/2 cup finely diced ripe mango or 1/2 cup finely diced drained jarred ripe mango, 1/3 cup finely chopped fresh pineapple or 1/3 cup drained canned crushed pineapple, 1/4 cup finely chopped tomato, 1 to 2 tablespoons finely chopped jalapeño pepper, 1 tablespoon finely chopped fresh mint, 1 tablespoon fresh lime juice and 1/4 teaspoon salt in small bowl. Refrigerate until ready to use. Makes 1 cup

    Spicy Caramelized Onions: Heat 1 tablespoon olive oil in large nonstick skillet over medium heat until hot. Add 3 cups thinly sliced yellow onions and 2 to 3 medium thinly sliced red or green jalapeño peppers or 6 thinly sliced baby sweet red bell peppers. Cook 5 minutes, stirring occasionally. Reduce heat to medium-low; stir in 1/2 teaspoon cumin. Cook 15 to 18 minutes or until onions are very tender and golden brown, stirring frequently. Season with salt, as desired. Makes 1-1/2 cups

    Creamy Yogurt-Feta Sauce: Combine 1/2 cup reduced-fat or nonfat plain or Greek yogurt, 1/4 cup reduced-fat or regular crumbled feta cheese, 2 tablespoons minced onion and 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano leaves in small bowl. Season with salt and pepper, as desired. Refrigerate until ready to use. Makes about 3/4 cup

Nutrition Information

223 Calories

0 %*

2g SAT FAT

0 %DV**

17g PROTEIN

0 %DV

2.6 mg IRON

0 %DV

4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 93% lean ground beef: 223 Calories; 54 Calories from fat; 6g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 38 mg Cholesterol; 441 mg Sodium; 25 g Total Carbohydrate; 3.7 g Dietary Fiber; 17 g Protein; 2.6 mg Iron; 6 mg NE Niacin; 0.3 mg Vitamin B6; 1.1 mcg Vitamin B12; 4 mg Zinc; 33.9 mcg Selenium; 52.7 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Vitamin B6.

235 Calories

0 %*

2g SAT FAT

0 %DV**

17g PROTEIN

0 %DV

2.7 mg IRON

0 %DV

4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 93% lean ground beef with mango-pineapple salsa: 235 Calories; 54 Calories from fat; 6g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 38 mg Cholesterol; 515 mg Sodium; 28 g Total Carbohydrate; 4.1 g Dietary Fiber; 17 g Protein; 2.7 mg Iron; 6.2 mg NE Niacin; 0.3 mg Vitamin B6; 1.1 mcg Vitamin B12; 4 mg Zinc; 33.9 mcg Selenium; 54.4 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Vitamin B6.

257 Calories

0 %*

2g SAT FAT

0 %DV**

18g PROTEIN

0 %DV

2.7 mg IRON

0 %DV

4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 93% lean ground beef and spicy caramelized onions: 257 Calories; 72 Calories from fat; 8g Total Fat (2 g Saturated Fat; 4 g Monounsaturated Fat;) 38 mg Cholesterol; 443 mg Sodium; 30 g Total Carbohydrate; 4.6 g Dietary Fiber; 18 g Protein; 2.7 mg Iron; 6.2 mg NE Niacin; 0.4 mg Vitamin B6; 1.1 mcg Vitamin B12; 4 mg Zinc; 34.1 mcg Selenium; 55.6 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.

242 Calories

0 %*

3g SAT FAT

0 %DV**

19g PROTEIN

0 %DV

2.6 mg IRON

0 %DV

4.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 93% lean ground beef and creamy yogurt-feta sauce: 242 Calories; 63 Calories from fat; 7g Total Fat (3 g Saturated Fat; 2 g Monounsaturated Fat;) 40 mg Cholesterol; 511 mg Sodium; 27 g Total Carbohydrate; 3.8 g Dietary Fiber; 19 g Protein; 2.6 mg Iron; 6.1 mg NE Niacin; 0.3 mg Vitamin B6; 1.2 mcg Vitamin B12; 4.1 mg Zinc; 34.4 mcg Selenium; 55.2 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Vitamin B6, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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AppetizersBurgers, Sandwiches & WrapsMexican

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