Grilled sweet pineapple and spicy Sriracha ketchup balance each other in this healthy burger recipe.

Source: EatingWell Magazine, July/August 2016




Sriracha Ketchup


Instructions Checklist
  • 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 degrees 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.)

Nutrition Facts

1 slider
292 calories; protein 20.3g; carbohydrates 30.8g; dietary fiber 2.2g; sugars 12.3g; fat 10.5g; saturated fat 3.1g; cholesterol 49.1mg; vitamin a iu 243.1IU; vitamin c 23.3mg; folate 24.6mcg; calcium 70.2mg; iron 3mg; magnesium 27.1mg; potassium 450mg; sodium 505mg; thiamin 0.1mg; added sugar 6g.

1 starch, 1/2 other carbohydrate, 1/2 fruit, 1/2 vegetable, 2 lean meat