Appetizer
TINY TOPPED BURGERS
These versatile mini burgers can be served as appetizers. Try all 3 toppings for restaurant-style variety.
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
Featured Windsor Products
Recipe Preparation
For the Tiny Topped Burgers
- Heat oven to 350°F (180°C).
- Combine all ingredients, except buns, in a large bowl.
- 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.
- Bake 20 minutes, or until internal temperature reaches 165°F (74°C).
- Serve on mini burger buns with your choice of toppings.
For the Lemon Pepper Sauce & Avocado
- 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.
For the Peppered Cheese Sauce & Mushrooms
- 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.
For the Caprese Topping – Pesto Mayo, Tomato & Cheese
- Combine 1/2 cup (125 mL) light mayonnaise with 2 tbsp (30 mL) prepared pesto, 1/2 tsp (2 mL) Windsor® Fine 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.