Farmers' Market Sliders

Farmers' Market Sliders

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From: EatingWell Magazine, July/August 2016

Grill up your veggie haul from the farmers' market and pile them on as toppings in this healthy burger recipe. Bell peppers work well too.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Cajun Mayo
  • 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
  • Sliders
  • 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

Preparation

  • Active

  • Ready In

  1. Preheat grill to medium-high.
  2. To prepare mayo: Whisk mayonnaise, pickle, garlic, lemon juice and Cajun seasoning in a small bowl.
  3. To prepare sliders: Combine beef, Worcestershire, salt and pepper in a medium bowl. Form into 6 patties, about 3 inches in diameter.
  4. 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.
  5. 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.)

Nutrition information

  • Serving size: 1 slider
  • Per serving: 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:
  • Exchanges: 1 starch, ½ vegetable, 2 lean meat, 2 fat

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