YIELD Makes 16 servings
High fat ground beef burgers get a major overhaul when well-seasoned ground chicken takes over the starring role in these easy appetizers. Fun finger food is no longer off limits with these mini burgers.
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 Mustard (optional) Pickle slices (optional) Snipped chives or green onion tops (optional)PREPARATION:
- 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.