What do you get when you start with tasty little meatballs and flatten them into patties? These mini cheeseburgers, served up on a bed of hot rice.
What You Need
Original recipe yields 4 servings
1 lb. lean ground beef
1 cup VELVEETA Shredded Pasteurized Prepared Cheese Product, divided
1/2 cup HEINZ Tomato Ketchup, divided
1 Tbsp. HEINZ Yellow Mustard
2-2/3 cups hot cooked rice
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Let's Make It
Heat oven to 400°F.
Mix meat, 2/3 cup cheese, 1/4 cup ketchup and mustard. Shape into 12 balls. Place on foil-lined 15x10x1-inch pan sprayed with cooking spray.
Flatten each ball into patty, about 1/2-inch thick. Bake 15 min. or until done; drain.
Spread remaining ketchup on each patty; sprinkle with remaining cheese. Bake 5 min. or until cheese melts. Serve over rice.
Serve with steamed mixed stir-fry vegetables.
Serve mini-burgers in mini-pitas instead of on rice for a bite-size dinner.
Substitute KRAFT or BULL'S-EYE Barbecue Sauce for the HEINZ Tomato Ketchup.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.