Jun 23 2008
Mmmm, Mini Burgers
Burgers are good. Mini burgers are better. This recipe is from the June 2008 issue of Cooking Light, and is a keeper. It’s meant as an appetizer, but we each had 3 burgers with a small salad and it was plenty for a meal. I used Hawaiian Rolls.
Ingredients
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound ground sirloin
Cooking spray
3 tablespoons finely chopped shallots
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons butter, softened
8 (1-ounce) Parker House rolls or Hawaiian Sweet Rolls
16 dill pickle chips
Preparation
1. Prepare grill to medium-high heat.2. Combine 1/2 teaspoon salt, pepper, and sirloin. Divide meat mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Place patties on grill rack; grill for 3 minutes on each side or until done.
3. Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well.
Cut rolls in half horizontally. Spread shallot mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.
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