Oh Baby!

There is something in the water. Friends and family scattered across the state and nation are expecting. We have due dates ranging from "any minute" to November marking our calendar. Babies are going to take over the world, it seems.

Bite-sized baby burgers are going to take over On My Plate. Grilled little hunks of seasoned beef, topped with melting cheese, and sandwiched with toasted bread, tomato, and pickle are great appetizers for backyard cookouts. Dip them in ketchup and mustard, or eat them plain. Just like real babies, love the little things and enjoy them while you can.

Grilled Baby Burgers

1 pound lean ground beef
2 teaspoons minced dried onions
1 teaspoon parsley flakes
¾ teaspoon seasoning salt
4 slices American cheese, cut into quarters
8 slices bread, toasted and crusts removed, cut into quarters
2 small plum tomatoes, cut into thin slices
16 dill pickle slices

Heat gas or charcoal grill.
Mix together the beef, onion, parsley and salt.
Divide into 16 portions.
Shape each portion into a ball and flatten to a 1/2 inch thick patty about 1 1/2 inches in diameter.
Place patties on the grill; cover and cook 8 to 10 minutes or until no longer pink in the middle.
Top each patty with a piece of cheese.
Place each patty on a quarter piece of the toasted bread.
Top the burgers with a pickle slice, a tomato slice and another toast square.
Spear burgers with a toothpick to hold all the layers together.
Serve with ketchup, mustard, mayo and thousand island salad dressing for dipping. (16 portions)