Mini Burgers

Seems like when the weekend rolls along, I always gravitate toward wanting what I consider "fun foods"....tacos, burgers, pizza...the kind of stuff that isn't exactly "healthy", but sure does taste good.  For the past few weeks, I have been on a  "burger on Friday night" kick.  Last week at my grocery store, I found the cutest buns for sliders.  So I picked them up and decided to make mini burgers for dinner.  I always feel that if you make the fun foods at home and control what goes in them, you can improve on their healthy quality, and probably save yourself some money in the end too.

I used a cast iron grill pan to make these burgers...but any heavy skillet will do.  If it were summer, I would probably use the gas grill outside. There is nothing special about the seasonings in these burgers...its pretty standard fare.  Each mini burger comes in at 2 points+, when you use extra lean ground beef (96/4).  The bun, of course, is not added into the point value given here.  My mini bun clocked in at 4 points+...a bit of a splurge, but worth it.  I had two burgers, one on a bun and another without and topped both burgers with shredded lettuce, ketchup, pickle and sauteed onions.  Yes, the burgers are mini, but sometimes you need less of something than you think to feed a craving.   I served these mini burgers with oven baked fries ( cheated and bought the Ore Ida Steak fries and weighed out my portion) and some roasted asparagus. It was a really fun meal! 

Mini Burgers

Servings -8   Serving size - 1 mini burgers ( without bun)    PP per serving - 2 points+

Calories -95.5   Total Fat - 5.3g,   Carb. - 0.1g,   Protein - 12g

1 lb. extra lean ground beef ( 96/4)

1 tsp. Worcestershire sauce ( or more if you like)

1/2 tsp. garlic powder

1/2 tsp. onion powder

salt, as you like

fresh ground pepper, as you like

1 TBS. canola oil

1. Combine the beef with ALL of the rest of the ingredients. ( I do add just a TBS of oil to the very lean beef, I have no proof,and you can call me crazy, but I think it helps the meat stay moist, and adding this little bit does not change the point value plus, you are exchanging some saturated bad fat for some good fat! :)   Mix gently.  With a scale, weigh out  2 oz. of meat.  Gently shape into patty, leaving a slight indentation in the middle ( so when the beef cooks and puffs up the burger stays nicely shaped.).  Repeat until all the meat is used.  You should get 8 patties. 

2.  Heat a heavy skillet ( I used my cast iron grill pan) over med high heat.  Spray with cooking spray,  put patties on and let them get a nice sear before you flip.  Flip and cook on other side until the meat registers an internal temperature of 160 degrees F.  Let burgers sit on plate loosely covered with foil for 5 - 10 minutes before enjoying them. 

PRINTABLE RECIPE

Do you have any foods that you consider "fun foods"?  What is your favorite?