Recipe: Mini Burgers with Bacon, Blue Cheese, and Sun-dried Tomatoes

I am in love with Parker House Rolls. They make me swoon. Buttery and sugary. Does anyone not like them?

Turns out they are a perfect match for a salty mini- burger topped with blue cheese sauce. Which is a good thing because sometimes those mini-burger buns are hard to find.

Mini-burgers are great for serving guests, especially a crowd of kids. But I think adults like them as much as kids do.

What’s great about mini burgers is you can pack a whole lot of flavor in a little package. A kid-friendly treat is instantly grown-upified by adding sun-dried tomatoes and blue cheese to the burger sauce.

And if you are watching your calories, you might want to just have one. Or maybe two. They are really small after all.

Mini Burgers with Bacon, Blue Cheese, and Sun-dried Tomatoes

• 2 pounds ground chuck
• 1 tablespoon Worcestershire
• 1/4 teaspoon salt
• 1 teaspoon freshly ground pepper
• 8 slices bacon, cooked and broken into short pieces
• 1/2 cup light mayonnaise
• 1/4 cup reduced-fat sour cream
• 2 heaping tablespoons crumbled blue cheese
• 2 tablespoons minced sun-dried tomatoes packed in oil
• 2 packages frozen Parker House-style rolls, cooked according to package directions
• shredded Romaine
• 2 roma tomatoes, thinly sliced

1. Preheat grill pan over medium heat.
2. In a large bowl, combine ground chuck, Worcestershire, salt and pepper. Shape into 30 2-inch patties.
3. Cook patties on grill pan, several minutes per side (until desired degree of doneness).
4. In a small bowl, combine mayo, sour cream, blue cheese, and sun-dried tomatoes.
5. Spread tops of each roll with may mixture, place a burger on bottom and top with bacon, lettuce, and tomato.

Yield: 30 mini burgers

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