Grilled sweet pineapple and spicy Sriracha ketchup balance each other in this healthy burger recipe.
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.)
1 starch, 1/2 other carbohydrate, 1/2 fruit, 1/2 vegetable, 2 lean meat