Mini Beef Burgers and Warm Greek Sandwiches
Here's how to get a simple kid's meal and a more adventurous parent-meal from one basic recipe. Make up a flavourful ground beef base mixture and then split the batch in two — use one half for kid-friendly Mini beef Burgers and the other half to make Warm Greek Sandwiches. While the beef burgers cook, the sandwiches are quickly pulled together.
Combine beef, Worcestershire sauce, onions, carrot, wheat germ and pepper in a bowl. Divide mixture into 2 equal portions. Use half the mixture to make Warm Greek Sandwiches and the other half to make Mini-Burgers.
Mini Burgers: Form half the ground beef mixture into fifteen patties, using 1 tbsp (15 mL) of mixture for each patty to make 3/4 inch (2 cm) thick patties. Bake on foil-lined baking tray in a preheated 400°F (200°C) oven for 12 to 14 minutes, turning twice, until digital thermometer inserted into several patties reads 160°F (71°C). Cut 5 hot dog buns into thirds and tuck a patty into each third. (Any extra patties can be frozen for up to 3 months).
Warm Greek Sandwiches: Cook half the ground beef mixture in large non-stick skillet, breaking up beef with back of spoon, over medium-high heat for 10 minutes or until thoroughly cooked. Remove from heat; drain and toss with 1/4 cup (50 mL) calorie-reduced Greek vinaigrette. Divide among 4 warm whole wheat pitas. Top with some shredded iceberg lettuce, diced tomato, sliced red onion and crumbled feta cheese. Makes 4 sandwiches.
Ingredients
Directions
Combine beef, Worcestershire sauce, onions, carrot, wheat germ and pepper in a bowl. Divide mixture into 2 equal portions. Use half the mixture to make Warm Greek Sandwiches and the other half to make Mini-Burgers.
Mini Burgers: Form half the ground beef mixture into fifteen patties, using 1 tbsp (15 mL) of mixture for each patty to make 3/4 inch (2 cm) thick patties. Bake on foil-lined baking tray in a preheated 400°F (200°C) oven for 12 to 14 minutes, turning twice, until digital thermometer inserted into several patties reads 160°F (71°C). Cut 5 hot dog buns into thirds and tuck a patty into each third. (Any extra patties can be frozen for up to 3 months).
Warm Greek Sandwiches: Cook half the ground beef mixture in large non-stick skillet, breaking up beef with back of spoon, over medium-high heat for 10 minutes or until thoroughly cooked. Remove from heat; drain and toss with 1/4 cup (50 mL) calorie-reduced Greek vinaigrette. Divide among 4 warm whole wheat pitas. Top with some shredded iceberg lettuce, diced tomato, sliced red onion and crumbled feta cheese. Makes 4 sandwiches.
