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Pesto Sliders

Photo: Becky Luigart-Stayner; Styling: Kellie Gerber Kelley
Yield 4 servings (serving size: 2 sliders)
Mixing salt and pepper into the beef seasons more thoroughly than sprinkling the surface of the patties. Serve with baked chips.


  • 1 pound ground beef, extra lean
  • 8 (1.3-ounce) mini sandwich buns
  • 2 tablespoons commercial refrigerated pesto
  • 1 large plum tomato, cut into 8 slices
  • 2 tablespoons shaved Parmigiano-Reggiano cheese

Nutrition Information

  • calories 416
  • fat 16.5 g
  • satfat 6.2 g
  • monofat 6.9 g
  • polyfat 2.3 g
  • protein 29.7 g
  • carbohydrate 38.8 g
  • fiber 2.3 g
  • cholesterol 65 mg
  • iron 4.4 mg
  • sodium 754 mg
  • calcium 149 mg

How to Make It

  1. Gently combine ground beef, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a bowl. Divide beef mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes on each side or until desired degree of doneness. Spread the bottom half of each bun with 3/4 teaspoon pesto, and top each with 1 tomato slice and 1 patty. Top each patty with 3/4 teaspoon shaved Parmigiano-Reggiano cheese and the top half of bun.