• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • 1/3 cup bottled barbecue sauce
  • 1/3 cup grape jelly or seedless raspberry jam
  • 3 cups frozen waffle-cut or thick-cut french fried potatoes
  • 4 slices packaged ready-to-serve cooked bacon, chopped
  • 2 tablespoons fine dry bread crumbs
  • 2 tablespoons finely chopped honey-roasted walnuts or almonds
  • 1 tablespoon bottled barbecue sauce
  • 1/2 teaspoon poultry seasoning
  • 8 ounces uncooked ground chicken or turkey
  • 1/2 cup shredded Italian-blend cheeses, Monterey jack cheese with jalapeno peppers, or Gorgonzola cheese
  • Snipped fresh chives
  • 8 dinner rolls or cocktail-sized hamburger buns, split
  • Sliced tomato and/or lettuce


  • Directions
  • 1. Preheat oven to 425 degree F. Combine the 1/3 cup barbecue sauce and the jelly or jam. Mix with a wire whisk until smooth. Set aside.
  • 2. Arrange waffle-cut potatoes or thick-cut french fried potatoes in a single layer on an ungreased baking sheet. Sprinkle with chopped bacon. Bake for 8 minutes.
  • 3. Meanwhile, in a bowl combine bread crumbs, nuts, the 1 tablespoon barbecue sauce, poultry seasoning, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Add ground chicken; mix well. Shape into 8 balls; place 2 inches apart on greased shallow baking pan. Moisten the bottom of a glass and press each ball to about 1/4 inch thickness.
  • 4. Place pan of burgers in oven. Bake fries and burgers for 5 minutes. Stir fries; turn burgers. Continue baking burgers and potatoes for 5 more minutes.
  • 5. Sprinkle cheese over fries. Brush barbecue sauce mixture on burgers. Bake burgers and potatoes 2 minutes more or until burgers are no longer pink in center and cheese is melted on fries.
  • 6. To serve, sprinkle fries with snipped chives. Place mini burgers in cocktail buns with additional barbecue-jelly mixture spooned over. Top with tomato slices and/or lettuce. Makes 4 servings.

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