Tiny Topped Burgers

500 g lean ground chicken
1/4 cup (50 mL) Italian-style bread crumbs
1/4 cup (50 mL) finely shredded carrot
1 egg
1 tsp (5 mL) ground Windsor^® Roasted Garlic with Sea Salt (Grinder)
1 Tbsp (15 mL) minced fresh parsley
14 mini burger buns

Preparation
Heat oven to 350° F (180° C).
Combine all ingredients, except buns, in a large bowl.
Shape into small balls, approx. 1-3/4 inches (4 cm) in diameter or about the size of a golf ball. Place on parchment paper-lined baking sheet and flatten slightly shaping to make patties.
Bake 20 minutes, or until internal temperature reaches 165° F (74° C).
Serve on mini burger buns with your choice of toppings, below.
 
Toppings:

1. Lemon Pepper Sauce & Avocado: Combine 1/2 cup (125 mL) light mayonnaise with 1 Tbsp (15 mL) lemon juice, 1 tsp (5 mL) finely grated lemon zest and 1/2 tsp (2 mL) ground Windsor^® Black Peppercorns. Top each patty with 2 tsp (10 mL) sauce, a thin slice of avocado, and thinly sliced red onion.
2. Peppered Cheese Sauce & Mushrooms: Melt 2 Tbsp (30 mL) butter in small saucepan. Stir in 1 Tbsp (15 mL) flour; cook 1 minute. Stir in 1 cup (250 mL) milk and cook, while stirring, until bubbly and thickened. Add 1 cup (250 mL) shredded cheddar cheese, 1/2 tsp (2 mL) each ground Windsor^® Extra Coarse Sea Salt and ground Black Peppercorns. Top each patty with 1 Tbsp (15 mL) sauce, sautéed sliced mushrooms, and diced roasted red pepper.
3. Caprese Topping – Pesto Mayo, Tomato & Cheese: Combine 1/2 cup (125 mL) light mayonnaise with 2 Tbsp (30 mL) prepared pesto, 1/2 tsp (2 mL) ground Windsor^® Roasted Garlic with Sea Salt. Top each patty with 2 tsp (10 mL) sauce, thinly sliced plum tomatoes, thin slice of bocconcini or mozzarella cheese and arugula leaf. Finish with additional ground Windsor^® Extra Coarse Sea Salt and ground Black Peppercorns.