Fruity salsa dresses up these tiny chicken burgers, ideal for feeding a crowd. The fun name reminds everyone of the childhood story and makes them eager to try one.
—LAURA MCALLISTER MORGANTON, NC
PREP: 30 MIN. GRILL: 10 MIN. MAKES: 1 1/2 DOZEN
SALSA
3 plum tomatoes, seeded and chopped
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/4 cup canned crushed pineapple
1/4 cup chopped red onion
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1/8 teaspoon salt
1/8 teaspoon pepper
MAYO
1/3 cup reduced-fat mayonnaise
2 tablespoons chopped roasted sweet red pepper
1/2 teaspoon grated lemon peel
Dash salt
BURGERS
1 egg, beaten
1/2 cup finely chopped roasted sweet red peppers
2 tablespoons plus 2 teaspoons fat-free milk
1 1/2 teaspoons Dijon mustard
1 1/3 cups soft bread crumbs
3/4teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds ground chicken
SERVING
1/2 cup crumbled feta cheese
18 heat-and-serve rolls, split
18 small lettuce leaves
1. In two small bowls, mix salsa and mayo ingredients; chill until serving.
2. In a bowl, combine the egg, peppers, milk, mustard, bread crumbs, salt and pepper. Crumble chicken over mixture and mix well. Shape into 18 patties.
3. If grilling burgers, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until a thermometer reads 165° and juices run clear.
4. Stir cheese into salsa. Spread rolls with mayo; top each with a lettuce leaf, burger and 2 tablespoons salsa mixture.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.