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Provolone and Broccoli Rabe Beef Sliders

Photo: Victor Protasio; Styling: Paige Hicks

Total time 20 mins
Yield

Serves 4 (serving size: 2 sliders)

Highlight your usual slider spread with the addition of brocolli rabe and using good quality ground sirloin. The mild flavor and cheesiness from the provolone glues the slider together with the classic meat patty and grilled broccoli rabe. Pleasantly bitter broccoli rabe gives sliders a sophisticated edge and introduces a likely unfamiliar veggie in a delicious way. Use Broccolini for a milder flavor. The grilled broccoli rabe adds a texture to the slider where fresh iceberg lettuce would fall short.   

Ingredients

  • Cooking spray
  • 7 ounces broccoli rabe, trimmed
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sugar
  • 1 pound 93% lean ground sirloin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 (1-oz.) slices reduced-fat provolone cheese, torn into small pieces
  • 8 (1-oz.) whole-wheat slider buns
  • 8 heirloom tomato slices

Nutrition Information

  • calories 404
  • fat 15.9 g
  • satfat 4.8 g
  • monofat 6.3 g
  • polyfat 2.5 g
  • protein 38 g
  • carbohydrate 32 g
  • fiber 2 g
  • cholesterol 71 mg
  • iron 4 mg
  • sodium 573 mg
  • calcium 261 mg
  • Est. Added Sugars 6
  • sugars 7

How to Make It

  1. Heat a grill pan over medium-high. Coat pan with cooking spray. Add broccoli rabe; cook 5 minutes, turning occasionally. Coarsely chop. Combine vinegar, oil, and sugar in a small bowl. Add broccoli rabe; toss.

  2. Combine beef, paprika, Worcestershire, salt, and pepper in a bowl. Shape into 8 (3-inch-wide) patties.

  3. Return pan to medium-high. Coat pan with cooking spray. Add patties to pan; cook 2 to 3 minutes. Turn; cook 1 to 2 minutes. Top patties with cheese; cover and cook 1 minute or until cheese melts.

  4. Place 1 patty on bottom half of each bun; top with tomato, broccoli rabe mixture, and top halves of buns.