Two-Bite Burgers

Directions:

1. Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs.
2. Combine Ground Beef, 1/2 cup bread crumbs, onion, egg white, garlic, salt and pepper in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties.
3. Preheat grill to medium.
4. Grill, covered, 9 to 10 minutes, until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
5. About 1-1/2 minutes before burgers are done, place rolls, cut sides down, on grid. Grill until lightly toasted.
6. Serve burgers in buns with Topping Variation(s), as desired. Close sandwiches.

Mango-Pineapple Salsa (Makes 1 cup):

1. Combine 1/2 cup finely diced ripe mango or 1/2 cup finely diced drained jarred ripe mango, 1/3 cup finely chopped fresh pineapple or 1/3 cup drained canned crushed pineapple, 1/4 cup finely chopped tomato, 1 to 2 tbsp finely chopped jalapeño pepper, 1 tablespoon finely chopped fresh mint, 1 tablespoon fresh lime juice and 1/4 tsp salt in small bowl.
2. Refrigerate until ready to use.

Spicy Caramelized Onions (Makes 1-1/2 cups):

1. On the side burner, heat 1 tablespoon olive oil in large nonstick skillet over medium heat until hot.
2. Add 3 cups thinly sliced yellow onions and 2 to 3 medium thinly sliced red or green jalapeño peppers or 6 thinly sliced baby sweet red bell peppers.
3. Cook 5 minutes, stirring occasionally. Reduce heat to medium-low; stir in 1/2 tsp cumin.
4. Cook 15 to 18 minutes or until onions are very tender and golden brown, stirring frequently.
5. Season with salt, as desired.

Creamy Yogurt-Feta Sauce (Makes 3/4 cup):

1. Combine 1/2 cup reduced-fat or nonfat plain or Greek yogurt, 1/4 cup reduced-fat or regular crumbled feta cheese, 2 tbsp minced onion and 1 tsp chopped fresh oregano or 1/4 tsp dried oregano leaves in small bowl.
2. Season with salt and pepper, as desired.
3. Refrigerate until ready to use.