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  1. Makes 14 mini burgers

Ingredients

For the Tiny Topped Burgers

  • 500 g lean ground chicken
  • 1/4 cup Italian-style bread crumbs
  • 1/4 cup carrots (finely shredded)
  • 1  egg
  • 1 tsp Windsor® Fine Sea Salt
  • 1 tbsp fresh parsley (minced)
  • 14  mini burger buns

For the Lemon Pepper Sauce & Avocado

  • 1/2 cup (125 mL) light mayonnaise
  • 1 tbsp (15 mL) lemon juice, 1 tsp (5 mL) finely grated lemon zest
  • 1/2 tsp (2 mL) ground Windsor® Black Peppercorns

For the Prepared Cheese and Mushroom Sauce

  • 2 tbsp (30 mL) butter
  • 1 tbsp (15 mL) flour
  • 1 cup (250 mL) milk
  • 1 cup (250 mL) shredded cheddar cheese
  • 1/2 tsp (2 mL) each ground Windsor® Extra Coarse Sea Salt and ground Windsor® Black Peppercorns.

For the Caprese Topping

  • 1/2 cup (125 mL) light mayonnaise with
  • 2 tbsp (30 mL) prepared pesto,
  • 1/2 tsp (2 mL) Windsor® Fine Sea Salt

For the Tiny Topped Burgers

  • 500 g lean ground chicken
  • 1/4 cup Italian-style bread crumbs
  • 1/4 cup carrots (finely shredded)
  • 1  egg
  • 1 tsp Windsor® Fine Sea Salt
  • 1 tbsp fresh parsley (minced)
  • 14  mini burger buns

For the Lemon Pepper Sauce & Avocado

  • 1/2 cup (125 mL) light mayonnaise
  • 1 tbsp (15 mL) lemon juice, 1 tsp (5 mL) finely grated lemon zest
  • 1/2 tsp (2 mL) ground Windsor® Black Peppercorns

For the Prepared Cheese and Mushroom Sauce

  • 2 tbsp (30 mL) butter
  • 1 tbsp (15 mL) flour
  • 1 cup (250 mL) milk
  • 1 cup (250 mL) shredded cheddar cheese
  • 1/2 tsp (2 mL) each ground Windsor® Extra Coarse Sea Salt and ground Windsor® Black Peppercorns.

For the Caprese Topping

  • 1/2 cup (125 mL) light mayonnaise with
  • 2 tbsp (30 mL) prepared pesto,
  • 1/2 tsp (2 mL) Windsor® Fine Sea Salt

Recipe Preparation

For the Tiny Topped Burgers

  1. Heat oven to 350°F (180°C).
  2. Combine all ingredients, except buns, in a large bowl.
  3. Shape into small balls, approx. 1 3/4 inches (4 cm) in diameter or about the size of a golf ball. Place on parchment paper-lined baking sheet and flatten slightly shaping to make patties.
  4. Bake 20 minutes, or until internal temperature reaches 165°F (74°C).
  5. Serve on mini burger buns with your choice of toppings.

For the Lemon Pepper Sauce & Avocado

  1. Combine 1/2 cup (125 mL) light mayonnaise with 1 tbsp (15 mL) lemon juice, 1 tsp (5 mL) finely grated lemon zest and 1/2 tsp (2 mL) ground Windsor® Black Peppercorns.
  2. Top each patty with 2 tsp (10 mL) sauce, a thin slice of avocado, and thinly sliced red onion.

For the Peppered Cheese Sauce & Mushrooms

  1. Melt 2 tbsp (30 mL) butter in small saucepan. Stir in 1 tbsp (15 mL) flour; cook 1 minute.
  2. Stir in 1 cup (250 mL) milk and cook, while stirring, until bubbly and thickened. Add 1 cup (250 mL) shredded cheddar cheese, 1/2 tsp (2 mL) each ground Windsor® Extra Coarse Sea Salt and ground Windsor® Black Peppercorns.
  3. Top each patty with 1 tbsp (15 mL) sauce, sautéed sliced mushrooms, and diced roasted red pepper.

For the Caprese Topping – Pesto Mayo, Tomato & Cheese

  1. Combine 1/2 cup (125 mL) light mayonnaise with 2 tbsp (30 mL) prepared pesto, 1/2 tsp (2 mL) Windsor® Fine Sea Salt.
  2. Top each patty with 2 tsp (10 mL) sauce, thinly sliced plum tomatoes, thin slice of bocconcini or mozzarella cheese and arugula leaf.
  3. Finish with additional ground Windsor® Extra Coarse Sea Salt and ground Windsor® Black Peppercorns.