Bacon & Mango Tango Sliders

Bacon & Mango Tango Sliders

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From: EatingWell Magazine, July/August 2016

With a touch of sweet from the mango, savory from the bacon, plus a creamy avocado spread, this healthy slider recipe with takes burgers to a whole new level. Double the avocado mayo and use it for your next BLT.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Avocado Mayo
  • ½ ripe avocado, mashed
  • 2 tablespoons mayonnaise
  • 1 scallion, finely chopped
  • ½ teaspoon lime zest
  • salt
  • Sliders
  • 1 pound 90%-lean ground beef
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 small red onion, cut into ¼-inch-thick slices
  • 3 bacon, cooked and halved crosswise
  • toasted slider buns, preferably whole-wheat
  • 1 small ripe mango, peeled and sliced
  • ⅓ cup baby kale
  • ⅓ cup alfalfa sprouts

Preparation

  • Active

  • Ready In

  1. Preheat grill to medium-high.
  2. To prepare mayo: Combine avocado, mayonnaise, scallion, lime zest and a pinch of salt in a mini food processor. Puree until smooth.
  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 onion until lightly browned and tender, 2 to 3 minutes per side.
  5. Assemble each burger on a bun with a generous 1 tablespoon each of the Avocado Mayo, bacon, onion, mango, kale and sprouts.
  • Make Ahead Tip: Press plastic wrap directly on the surface of the Avocado Mayo (Step 2) and refrigerate for up to 4 hours.
  • 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: 328 calories; 17 g fat(4 g sat); 3 g fiber; 24 g carbohydrates; 21 g protein; 33 mcg folate; 55 mg cholesterol; 6 g sugars; 3 g added sugars; 432 IU vitamin A; 12 mg vitamin C; 65 mg calcium; 3 mg iron; 415 mg sodium; 430 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ vegetable, 2 lean meat, 1½ fat

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