Rating: 5 stars
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These mini-burgers make fun and tasty appetizers. Although we enjoyed them on Parker House rolls, they would also be tasty on small dinner rolls or sweet Hawaiian bread rolls.

Elizabeth Karmel
Recipe by Cooking Light June 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings (serving size: 1 slider)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • Combine 1/2 teaspoon salt, pepper, and sirloin. Divide meat mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Place patties on grill rack; grill for 3 minutes on each side or until done.

  • Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well. Cut rolls in half horizontally. Spread shallot mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

167 calories; calories from fat 37%; fat 6.8g; saturated fat 2.6g; mono fat 2.7g; poly fat 0.8g; protein 10.8g; carbohydrates 14.2g; fiber 1g; cholesterol 23mg; iron 1.8mg; sodium 404mg; calcium 7mg.
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