These lean mini burgers are oven-baked for maximum juiciness and easy cooking. To make regular size burgers, form the meat mixture into six 3/4-inch (2 cm) thick patties and grill over medium-high heat for 5 to 7 minutes per side.
MAKES 23 Servings - PREP TIME 1 hr - COOK TIME 25 min - TOTAL TIME 1hm 25min
1 pkg (14g) dried porcini mushrooms
1 tbsp (15 mL) olive oil
4 cloves garlic (unpeeled)
1 ½ lbs (750 g) lean ground beef sirloin
1 tbsp (15 mL) finely chopped fresh tarragon
1 tsp (5 mL) salt
½ tsp (2 mL) pepper
23 dinner rolls, split in half horizontally
3 (75 g) soft goat cheese or feta cheese crumbled
14 cherry tomatoes, sliced
Combine porcini mushrooms with 1 cup (250 mL) boiling water, let stand for 20 minutes. Drain and rinse, chop finely, and set aside.
Heat oil in a small skillet over medium heat. Add garlic and cook stirring often for about 10 minutes or until softened and skins are golden. Remove from skillet, let cool slightly.
Squeeze garlic out of skins into a large bowl, mashing with the back of a spoon. Add mushrooms, beef, tarragon, salt, and pepper, lightly combine. Gently form into 23 equally sized patties.
Cook in 375 F (190 C) oven, turning twice until a digital thermometer inserted sideways into centre of several patties reads 160 F (71 C), about 25 minutes.
Place arugula on the bottom half of each bun, top each with cooked patty, goat cheese, 3 tomato slices and bun top.
Makes 23 mini burgers.
For original recipe, click here.