Nutrition per serving may change if servings are adjusted.
⅓ cup ketchup
2 tablespoons Sriracha
2 teaspoons minced shallot
½ teaspoon cider vinegar
1 pound 0%-lean ground beef
1 tablespoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground pepper
6 ounces fresh pineapple ( ¼ inch thick)
4 scallions, trimmed
1 teaspoon extra-virgin olive oil
4 ounces sliced mushrooms (about 1¼ cups)
toasted slider buns, preferably whole-wheat
⅓ cup arugula
Preheat grill to medium-high.
To prepare ketchup: Whisk ketchup, Sriracha, shallot and vinegar 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 pineapple and scallions until lightly browned and tender, 1 to 3 minutes per side. Cut the scallions into 2-inch lengths.
Heat oil in a small skillet over medium heat. Add mushrooms and cook, stirring frequently, until tender and all the liquid evaporates, 3 to 4 minutes.
Assemble each burger on a bun with a scant 1 tablespoon of the Sriracha Ketchup, pineapple, scallion, mushrooms and arugula.
Make Ahead Tip: Refrigerate Sriracha Ketchup (Step 2) for up to 3 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.)
292 calories;10 g fat(3 g sat); 2 g fiber; 31 g carbohydrates; 20 g protein; 25 mcg folate; 49 mg cholesterol; 12 g sugars; 6 g added sugars; 243 IU vitamin A; 23 mg vitamin C; 70 mg calcium; 3 mg iron; 505 mg sodium; 450 mg potassium
Vitamin C (38% daily value)
Carbohydrate Servings: 2
Exchanges: 1 starch, ½ other carbohydrate, ½ fruit, ½ vegetable, 2 lean meat