First make the lean Ground Beef Base Recipe as the springboard for the meal. Then, split the Base Recipe to make kid-friendly Mini Burgers, and the more adventurous parent-meal – Warm Greek Sandwiches. While the burgers cook, the sandwiches are quickly pulled together.
| 1-¼ lb (625 g) |
Lean Ground Beef Sirloin or Chuck* |
| ¼ cup (50 mL) |
Worcestershire Sauce |
| 2 |
green onions, thinly sliced |
| 1 |
carrot, finely grated |
| 1 tbsp (15 mL) |
wheat germ |
| ¼ tsp (1 mL) |
pepper |
- Combine beef, Worcestershire Sauce, onions, carrot, wheat germ and pepper in a bowl.
- Divide mixture into 2 equal portions.
Mini Burgers:
Form patties from half the Base Recipe, using 1 tbsp (15 mL) for each patty to make fifteen (¾ 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. (Any extra patties can be frozen for up to 3 months).
Makes 15 burgers.
Warm Greek Sandwiches:
Stir-fry half the Base Recipe in large non-stick skillet over medium-high heat for 10 minutes or until cooked. Remove from heat; drain and toss with ¼ cup (50 mL) calorie-reduced Greek vinaigrette. Divide among 4 warm whole wheat pitas. Top with some shredded iceberg lettuce, diced tomato, sliced red onion and crumbled feta cheese.
Makes 4 sandwiches.
*Other options: Lean Ground Round or Lean Ground Beef