Mini Beef Burgers and Warm Greek Sandwiches
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.
Ingredients
¼ cup (50 mL) Worcestershire sauce
2 green onions, thinly sliced
1 carrot, finely grated
1 tbsp (15 mL) wheat germ
¼ tsp (1 mL) pepper
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.
