Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Mixing salt and pepper into the beef seasons more thoroughly than sprinkling the surface of the patties. Serve with baked chips.

Recipe by Cooking Light November 2009

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Credit: Becky Luigart-Stayner; Styling: Kellie Gerber Kelley

Recipe Summary test

Yield:
4 servings (serving size: 2 sliders)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

416 calories; fat 16.5g; saturated fat 6.2g; mono fat 6.9g; poly fat 2.3g; protein 29.7g; carbohydrates 38.8g; fiber 2.3g; cholesterol 65mg; iron 4.4mg; sodium 754mg; calcium 149mg.
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