Nutrition per serving may change if servings are adjusted.
⅓ cup mayonnaise
2 tablespoons finely chopped dill pickle
1 small garlic, finely grated
1 teaspoon lemon juice
½ teaspoon Cajun seasoning, such as Old Bay
1 pound 0%-lean ground beef
1 tablespoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground pepper
½ medium zucchini, cut into 6 lengthwise slices
½ medium yellow squash, cut into 6 lengthwise slices
1 small yellow onion, cut into ½-inch-thick slices
toasted slider buns, preferably whole-wheat
1 medium ripe tomato, cut into 6 slices
6 large basil leaves
Preheat grill to medium-high.
To prepare mayo: Whisk mayonnaise, pickle, garlic, lemon juice and Cajun seasoning in a small bowl.
To prepare sliders: Combine beef, Worcestershire, salt and pepper in a medium bowl. Form into 6 patties, about 3 inches in diameter.
Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 160°F, 3 to 5 minutes per side. Grill zucchini, squash and onion until lightly browned and tender, 2 to 3 minutes per side.
Assemble each burger on a bun with a scant 1 tablespoon of the Cajun Mayo, the grilled vegetables, tomato and basil.
Make Ahead Tip: Refrigerate Cajun Mayo (Step 2) for up to 5 days.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
334 calories;19 g fat(4 g sat); 2 g fiber; 22 g carbohydrates; 20 g protein; 20 mcg folate; 54 mg cholesterol; 5 g sugars; 3 g added sugars; 288 IU vitamin A; 10 mg vitamin C; 67 mg calcium; 3 mg iron; 455 mg sodium; 428 mg potassium
Carbohydrate Servings: 1½
Exchanges: 1 starch, ½ vegetable, 2 lean meat, 2 fat