Always WASH your hands before beginning to prepare a recipe. GATHER all your cooking supplies (see list below). MAKE sure you have all the ingredients.
CHOOSE a topping and MAKE it as directed below. Set it aside while making the burgers.
TEAR the bread slice into pieces. Adult help may be needed: Place pieces in a food processor or blender container. Cover; PROCESS until the bread becomes crumbs. MEASURE 1/4 cup bread crumbs; set aside.
PLACE the egg white in a large bowl. Lightly BEAT the egg white with a fork. ADD the Ground Beef, bread crumbs, salt and pepper to the bowl. MIX lightly but not too much with 2 forks until everything is combined.
DIVIDE the beef mixture into 12 equal portions. SHAPE each portion into mini patties about 1/2-inch thick; set aside. WASH your hands thoroughly with warm soapy water.
Adult help may be needed: With a serrated knife and cutting board, carefully CUT each dinner roll in half to form a top and bottom. Set aside.
Adult help needed: Using a barbecue spatula, PLACE the patties on a grid over medium, ash-covered coals. GRILL, covered, 4 to 6 minutes, turning once. Careful! Watch for flare-ups on grill! Wear barbecue mitts when turning the burgers. The burgers are done when an instant-read food thermometer inserted horizontally into center reads 160°F. Carefully REMOVE the burgers to a clean plate.
Adult help needed: Carefully PLACE the dinner rolls, cut sides down, on the grid. GRILL, uncovered, 1 to 2 minutes or until lightly toasted. SERVE the mini burgers with desired topping on the toasted rolls.Mexican Topping: Adult help may be needed: With a sharp knife and cutting board, CUT a washed lime in half. SQUEEZE the juice from the lime using a citrus juicer or reamer. MEASURE 1 tablespoon juice; pour into another small bowl. ADD 1/2 cup plain nonfat yogurt and 1/4 teaspoon ground cumin; STIR with a spoon until blended. SPREAD the yogurt mixture evenly over the cut sides of the toasted dinner rolls with a table knife. PLACE the cooked burgers on the roll bottoms. TOP the burgers with 1/4 cup prepared salsa, 1/4 cup prepared guacamole and 1/4 cup shredded jalapeño pepper cheese, dividing evenly. CLOSE the sandwiches with the roll tops. Moroccan Topping: Adult help may be needed: With a cutting board and sharp knife, CUT a washed cucumber into 24 very thin slices. Cut 4 washed plum tomatoes into 6 slices each. SPREAD 1/2 cup prepared hummus over the cut sides of the toasted dinner rolls with a table knife, dividing evenly. PLACE 2 cucumber and 2 tomato slices on top of hummus. TOP with the burgers and CLOSE the sandwiches with the roll tops. Italian Topping: Adult help may be needed: With a cutting board and sharp knife, CHOP enough of a washed medium tomato to measure 1 cup. CRUSH 1 small, peeled garlic clove in a garlic press. STACK several washed basil leaves and ROLL up the leaves, starting at a long side, forming a tight cylinder. Carefully CUT the cylinder crosswise into very thin slices. MEASURE 1/4 cup of the basil. COMBINE the tomato, garlic, basil, 1/8 teaspoon salt and 1/8 teaspoon pepper into a small bowl with a spoon; set aside. Carefully CUT one 3-ounce ball of fresh mozzarella cheese into 12 slices. PLACE 1 mozzarella slice on each toasted dinner roll bottom. TOP with the burgers and tomato mixture, dividing evenly. CLOSE the sandwiches with the roll tops. Asian Topping: Adult help may be needed: STACK 3 to 4 washed Romaine lettuce leaves on a cutting board. ROLL up the leaves, starting at a long side, forming a tight cylinder. With a sharp knife and cutting board, carefully CUT the cylinder crosswise into very thin slices. MEASURE 3/4 cup shredded lettuce. COMBINE 1/2 cup prepared plum sauce and 1/4 cup Dijon-style mustard in a small bowl with a spoon. With a table knife, SPREAD the plum sauce mixture evenly over the cut sides of the toasted dinner roll bottoms with a table knife. TOP with 3/4 cup preshredded carrots and lettuce, dividing evenly. TOP with the burgers. CLOSE the sandwiches with the roll tops.
Nutrition information per serving, with Mexican topping: 459 Calories; 135 Calories from fat; 15g Total Fat (5 g Saturated Fat; 3 g Monounsaturated Fat;) 71 mg Cholesterol; 847 mg Sodium; 5 g Total Carbohydrate; 7.6 g Dietary Fiber; 34 g Protein; 4.8 mg Iron; 8.3 mg NE Niacin; 0.5 mg Vitamin B6; 2.1 mcg Vitamin B12; 7.4 mg Zinc; 62.6 mcg Selenium.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.