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These versatile mini burgers can be served as appetizers. Try all 3 toppings for restaurant-style variety.
Ingredients

Units: 

Preperation
  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.
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. Top each patty with 2 tsp (10 mL) sauce, a thin slice of avocado, and thinly sliced red onion.
Peppered Cheese Sauce & Mushrooms:
  1. Melt 2 tbsp (30 mL) butter in small saucepan. Stir in 1 tbsp (15 mL) flour; cook 1 minute. 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. Top each patty with 1 tbsp (15 mL) sauce, sautéed sliced mushrooms, and diced roasted red pepper.
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) ground Windsor® Roasted Garlic with Sea Salt. Top each patty with 2 tsp (10 mL) sauce, thinly sliced plum tomatoes, thin slice of bocconcini or mozzarella cheese and arugula leaf. Finish with additional ground Windsor® Extra Coarse Sea Salt and ground Windsor® Black Peppercorns.

Servings: Makes 14 mini burgers.

Tip: If desired, substitute with any ground meat such as turkey, veal, pork, lamb, or a combination of beef/pork/veal.

Ingredients

Units: 

Preperation
  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.
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. Top each patty with 2 tsp (10 mL) sauce, a thin slice of avocado, and thinly sliced red onion.
Peppered Cheese Sauce & Mushrooms:
  1. Melt 2 tbsp (30 mL) butter in small saucepan. Stir in 1 tbsp (15 mL) flour; cook 1 minute. 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. Top each patty with 1 tbsp (15 mL) sauce, sautéed sliced mushrooms, and diced roasted red pepper.
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) ground Windsor® Roasted Garlic with Sea Salt. Top each patty with 2 tsp (10 mL) sauce, thinly sliced plum tomatoes, thin slice of bocconcini or mozzarella cheese and arugula leaf. Finish with additional ground Windsor® Extra Coarse Sea Salt and ground Windsor® Black Peppercorns.

Servings: Makes 14 mini burgers.

Tip: If desired, substitute with any ground meat such as turkey, veal, pork, lamb, or a combination of beef/pork/veal.

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