These mini-burgers make fun and tasty appetizers. Although we enjoyed them on Parker House rolls, they would also be tasty on small dinner rolls or sweet Hawaiian bread rolls.

Yield: 8 servings (serving size: 1 slider)

 

Ingredients:

•  1/2 teaspoon kosher salt

•  1/4 teaspoon freshly ground black pepper

•  1 pound ground sirloin

•  Cooking spray

•  3 tablespoons finely chopped shallots

•  1 tablespoon Worcestershire sauce

•  1 tablespoon Dijon mustard

•  2 teaspoons butter, softened

•  8 (1-ounce) Parker House rolls

•  16 dill pickle chips

 

Preparation:

1.  Prepare grill to medium-high heat.

2.  Combine 1/2 teaspoon salt, pepper, and sirloin. Divide meat mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Place patties on grill rack; grill for 3 minutes on each side or until done.

3.  Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well. Cut rolls in half horizontally. Spread shallot mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.

 

Elizabeth Karmel, Cooking Light

JUNE 2008

 

Source: Cooking Light