12 mini burgers
1lb lean ground veal (or beef)
1 packet dried onion soup mix
1/2 cup grated sharp cheddar
1 zucchini, grated and gently squeezed
Use your hands to combine all of the ingredients well. Shape into 12 balls and flatten them to about 1/2". They'll get fatter and shrink while they cook.
Heat a nonstick pan over medium high heat (closer to medium) and add a bit of cooking spray (or oil if you wish).
Place the little burgers into the pan (maybe 6 at a time depending on the size of your pan) and cook for about 5 minutes per side or until golden and cooked through.
I served mine on lettuce with some tzatziki (that I found in the fridge), avocado and tomato.
at Carole's Chatter