Mini Burgers on Toast Rounds
Ingredients
- 8 slices white bread
- olive oil nonstick cooking spray
- 1 lb lean ground beef
- 1 packet (1oz) meat loaf seasoning, fajita seasoning or other meat seasoning blend
- 1 egg, lightly beaten
- 2 Tbsp Worcestershire sauce
- Ketchup and mustard (to taste)
Directions
This recipe comes from Sandra Lee. Ideal to freeze for quickie snacks for the kids!
Preheat oven to 400F.
From bread slices, use a 1 3/4 inch round pastry cutter to cut 32 circles for toast rounds. Arrange rounds on baking sheet; spray lightly with cooking spray. Bake rounds about 7 minutes or until toasted. Cool completely on a baking sheet. Use immediately or if making ahead, transfer to freezer container. Cover and feeze for up to 1 month.
In a large bowl, cobine beef, seasoning blend, egg and Worcestershire sauce. Form 1 inch balls using 1 tbl of meat mixture per ball. Place balls 1 inch apart on baking sheet. Gently press your finger into the center of each ball to make an indentation which will hold condiments after burgers are cooked.
Bake 12 minutes or until brown. Remove from oven. Serve immediately, or if making ahead, cool completely. Transfer to a freezer container. Cover and freeze for up to 1 month. Place burgers, 4 at a time on a small microwave safe plate in a single layer. Microwave on 50 percent power for 1 to 2 minutes or until heated through. Place four toasted rounds on a microwave safe plate in a single layer. Microwave on 100 percent power for 10 seconds.
Transfer burgers to toast rounds. Transfer burgers to toast rounds. Fill indentation in each burger with ketchup and or mustard. Serve warm. Makes 32 mini-burgers or enough for about 6 main dish servings.
