Pesto Sliders

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

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Nutritional Information

Amount per serving
  • Calories: 416
  • Fat: 16.5g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 2.3g
  • Protein: 29.7g
  • Carbohydrate: 38.8g
  • Fiber: 2.3g
  • Cholesterol: 65mg
  • Iron: 4.4mg
  • Sodium: 754mg
  • Calcium: 149mg

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

  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.
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