Sandra Lee, on a recent episode of "Semi-Homemade Cooking with Sandra Lee" on the Food Network, prepared a simple menu for game night. She made mini burgers on toasted discs, poker potato chips, mini chicken pot pies, casino lemon almond cake, and fruity queen of hearts cocktail. Here's her recipe for the mini burgers. Other recipes can be found at ww.foodnetwork.com.

8 thin slices white bread

MOST POPULAR STORIES New arrests likely in Fla. adoptive couple slaying Toddler found wandering street alone Reed aims to rejuvenate Christian conservatives Motorist dies in drive over edge of Grand Canyon Three arrested for attempted robbery near Tech
EMAIL THIS PRINT THIS MOST POPULAR
Related: • More on food and drink • Search ajc.com's recipes

Olive oil cooking spray

1 pound lean ground beef

1 pack (1-ounce) pot roast seasoning

1 egg, lightly beaten

2 tablespoons Worcestershire sauce

Toast the bread the day ahead. Preheat oven to 400 degrees. Take 8 slices bread and cut out 32 circles using a 1-?-inch round pastry cutter or an empty, clean 6-ounce tomato paste can. Arrange disks on an unlined sheet pan, and spray lightly with olive oil. Toast rounds for 7 minutes. When cool, store in an airtight container.

To make the burgers, preheat oven to 400 degrees.

Mix ground beef, seasoning, egg and Worcestershire sauce in a large bowl. Form 1-inch meatballs using 1 tablespoon of meat mixture per ball. Arrange on a broiling pan, leaving meatballs an inch apart. Using index finger, gently poke holes in the middle of each meatball. Bake for 12 minutes. Turn temperature to broil and cook 5 minutes more. Let stand 7 minutes before transferring to toasts.

Gently fill each burger hole with ketchup or mustard. Serve warm. Makes 32 cocktail burgers.