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. Source: EatingWell Magazine, July/August 2016

EatingWell Test Kitchen


Cajun Mayo


Instructions Checklist
  • 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 degrees 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.)

Nutrition Facts

334 calories; 18.9 g total fat; 4.4 g saturated fat; 54 mg cholesterol; 455 mg sodium. 428 mg potassium; 21.9 g carbohydrates; 1.8 g fiber; 5 g sugar; 20 g protein; 288 IU vitamin a iu; 10 mg vitamin c; 20 mcg folate; 67 mg calcium; 3 mg iron; 26 mg magnesium; 3 g added sugar;