Warm Greek Sandwiches and Mini Beef Burgers
mayo 6, 2015
Here's how to get a simple kid's meal and a more adventurous parent-meal from one basic recipe. Make up a flavourful ground beef base mixture and then split the batch in two — use one half for kid-friendly Mini Beef Burgers and the other half to make Warm Greek Sandwiches. While the beef burgers cook, the sandwiches are quickly pulled together.
[timer length=5]5 Minutes[/timer]
- Prep: 10 mins
- Cook: 5 mins
- Productos: 4 sandwiches, 15 burgers servings
Combine beef, Worcestershire sauce, onions, carrot, wheat germ and pepper in a bowl. Divide mixture into 2 equal portions. Use half the mixture to make Warm Greek Sandwiches and the other half to make Mini-Burgers.
Warm Greek Sandwiches: Cook half the ground beef mixture in large non-stick skillet over medium-high heat, breaking up meat with back of spoon, for 10 minutes or until thoroughly cooked. Remove from heat; drain and toss with 1/4 cup (50 mL) calorie reduced Greek vinaigrette dressing. Divide among 4 warm whole wheat pitas. Top with some shredded iceberg lettuce, diced tomato, sliced red onion and crumbled feta cheese.
Mini-Burgers: Form half the ground beef mixture into fifteen patties, using 1 tbsp (15 mL) for each patty to make 3/4 inch (2 cm) thick patties. Bake on foil-lined baking tray in a preheated 400°F (200°C) oven for about 12 minutes or until digital thermometer inserted into several patties reads 160°F (71°C). Cut 5 hot dog buns into thirds and tuck a patty into each third. Note: Any extra patties can be frozen for up to 3 months.
*Other Options: Lean Ground Beef
Per Mini-Burger (with bun): 74 Calories, 4 g protein, 2 g fat, 9 g carbohydrate, 120 mg sodium (5% DV). Source of iron (6% DV) and zinc (9% DV).
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