Pesto Sliders

Pesto Sliders Recipe
Photo: Becky Luigart-Stayner; Styling: Kellie Gerber Kelley
Mixing salt and pepper into the beef seasons more thoroughly than sprinkling the surface of the patties. Serve with baked chips.

Yield:

4 servings (serving size: 2 sliders)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

Note:

David Bonom,

November 2009
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