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Pork Sliders with Smashed Avocado

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Yield

Serves 4 (serving size: 2 sliders)

For smaller sandwiches like these, we prefer to smash the avocado into a spread before assembling so that no slippery slices are lost on the journey from plate to mouth.

Ingredients

  • 8 (1-ounce) whole-wheat slider buns, halved crosswise
  • Cooking spray
  • 12 ounces extra-lean ground pork
  • 1 1/2 tablespoons chopped fresh flat-leaf parsley
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 2 ounces Monterey Jack cheese, shredded (about 1/2 cup)
  • 2 teaspoons fresh lemon juice
  • 1/2 ripe peeled avocado
  • 2 small ripe tomatoes, sliced
  • 8 small Bibb lettuce leaves

Nutrition Information

  • calories 393
  • fat 13.9 g
  • satfat 5.3 g
  • monofat 4.4 g
  • polyfat 1.9 g
  • protein 36 g
  • carbohydrate 34 g
  • fiber 7 g
  • cholesterol 81 mg
  • iron 3 mg
  • sodium 752 mg
  • calcium 179 mg

How to Make It

  1. Heat a grill pan over medium-high heat. Lightly coat cut sides of buns with cooking spray. Place buns, cut sides down, in pan; cook 1 minute or until lightly toasted.

  2. Combine pork, parsley, salt, and garlic powder in a medium bowl, gently mixing with hands. Divide mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Arrange patties in pan coated with cooking spray; cook 2 minutes. Turn patties over; top patties evenly with cheese. Cook 2 to 3 minutes or until cheese melts.

  3. Combine lemon juice and avocado in a bowl; mash avocado with a fork, and stir to combine. Spread avocado mixture evenly over bottom halves of buns. Place 1 patty on each bottom bun. Top each with 1 tomato slice and 1 lettuce leaf. Top with top halves of buns. Serve immediately.