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.
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.)
1 starch, 1/2 vegetable, 2 lean meat, 2 fat