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15 min


16 tiny burgers

* PLUS Barbecuing Time: 10 minutes


  • 500 g ground beef , or ground chicken
  • 4 slices processed cheese
  • 2 plum tomatoes , thinly sliced
  • 1 bunch lettuce leaves
  • 16 mini pita breads , each 2-in. in diametre


  • Line a baking sheet with plastic wrap or waxed paper. Season meat with a sprinkling of salt and pepper, if you like. Form into burgers about 2 inches (5 cm) in diameter and at least 1/4 inch thick. Place on lined sheet. You should have 16 burgers. Cover with more wrap. For cooking ease and safety, immediately refrigerate until well chilled or freeze for up to 1 week. Cut cheese into small squares. Slice tomatoes. Tear lettuce into small pieces.
  • When ready to cook, oil grill and preheat barbecue until very hot. Grill refrigerated or frozen burgers, turning once, until browned and well-done inside with no pink remaining, about 3 to 5 minutes per side for cold burgers and 8 to 12 minutes per side for frozen. Slash edges of pitas just enough to place burgers inside. Slide hot burgers into pitas, then tuck in a slice of cheese, tomato and lettuce. Serve with squeeze bottles of pickle relish and ketchup for the children to add to their burgers.

Nutrition (per serving)

  • Calories
  • 99,
  • Protein
  • 7 g,
  • Carbohydrates
  • 5.3 g,
  • Fat
  • 5.4 g,

Young eyes will sparkle when they spy these colorful teensy burgers designed for small hands and tummies. Don’t be surprised if the kids hold a contest to see who can down the most! With young taste buds in mind, we’ve made seasonings optional.