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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2016


Recipe Summary

40 mins


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; protein 20g 40% DV; carbohydrates 21.9g 7% DV; dietary fiber 1.8g 7% DV; sugars 5.2g; fat 18.9g 29% DV; saturated fat 4.4g 22% DV; cholesterol 54.3mg 18% DV; vitamin a iu 287.9IU 6% DV; vitamin c 10.4mg 17% DV; folate 20.1mcg 5% DV; calcium 66.9mg 7% DV; iron 2.8mg 16% DV; magnesium 25.6mg 9% DV; potassium 428mg 12% DV; sodium 454.8mg 18% DV; thiamin 0.1mg 7% DV; added sugar 3g.