Mini Barbecue Burgers

• 6 whole Dinner Rolls, Split In Half
• 1/2 pounds Ground Chuck
• 2 Tablespoons Finely Chopped Yellow Onion
• 1 clove Garlic, Minced
• 1/2 cups Barbecue Sauce, Divided
• 2 Tablespoons Reduced Fat Mexican Cheese Blend
• 1/2 cups Sliced Mushrooms
• Salt And Pepper, to taste
• 4 slices Reduced Fat Provolone Cheese
• 2 Cherry Tomatoes, Sliced Into 6 Slices Each
• 1/4 -1/2 Cups Arugula

1. Heat a non stick frying pan or indoor grill over medium to medium-high heat.
2. Combine the ground chuck, onion, garlic, 1/4 cup barbecue sauce, and Mexican cheese.
3. Form into 6 equal sized hamburger patties.
4. Fry on each side until cooked through.
5. While the burgers are frying, spray another frying pan with cooking spray, add the sliced mushrooms and saute until tender (you can use butter or olive oil but I didnt want the extra calories).
6. Season with salt and pepper to taste.
7. Tear each piece of cheese into 3 dinner roll sized pieces.
8. Then spread each half of each roll with 1 teaspoon of the remaining barbecue sauce and then top each half with 1 piece of provolone.
9. When the hamburgers are done layer them on top of the provolone on the bottom roll of each sandwich.
10. Split the sauteed mushrooms between the 6 burgers and layer a tomato slice and a bit of arugula on top of the mushrooms.
11. Top with the remaining rolls and enjoy.
12. Calories per serving (2 burgers): If the rolls used are 100 calories each, about 540.
13. 1 burger is enough for me though.

dinner rolls, ground chuck, yellow onion, clove garlic, barbecue sauce, mushrooms, salt, tomatoes, arugula

Taken from tastykitchen.com/recipes/main-courses/mini-barbecue-burgers/ (may not work)