Mini Cheeseburgers

Preheat barbecue grill to medium-high or preheat broiler. Butter a foil-lined rimmed baking sheet if using broiler.

In a large bowl, combine carrot, bread crumbs, tomato paste, egg, 3/4 cup (175 mL) of the cheese, salt and pepper. Stir with a fork until blended. Add beef and using fork, blend in just until combined, but don’t over mix. Shape into 12 patties, each about 2-3/4-inches (6 cm) in diameter and 1/2-inch (1 cm) thick.

Place on a greased grill or on prepared baking sheet. Grill, covered, or broil for about 5 min or until juices rise to the surface. Flip over and cook for 3 to 5 min longer or until an instant-read meat thermometer inserted in the centre registers at least 160 °F (70 °C) and burgers are well done. Sprinkle with remaining cheese and cook for 1 min or until cheese is melted. Meanwhile, split buns and toast, if desired.

Place burger patties on buns and garnish with lettuce, tomatoes and pickles, or as desired.

Plan ahead! Make a double batch and let cooked patties cool, wrap in two’s or three’s and place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator or defrost in the microwave and reheat in a toaster oven for a quick meal.

For the Adventurous: Replace tomato paste with chipotle barbecue sauce or puréed chipotle pepper in adobo sauce and use Canadian Monterey Jack or Havarti with hot peppers in place of Cheddar.