Jumbo bacon-cheddar stuffed sliders
Fat free mayonnaise
Unsweetened dill pickle(s)
1 tbsp(s), minced
Uncooked 93% lean ground beef
Crisp cooked bacon
2 slice(s), crumbled
Low-fat shredded cheddar cheese
¼ cup(s), sharp variety
4 leaf/leaves, large, Romaine variety
½ medium, cut into 4 slices
Parker house yeast rolls
4 item(s), (or other brand)
- To make sauce, combine mayonnaise and next 7 ingredients in a small bowl; refrigerate until ready to serve (may be made up to 2 days ahead).
- To make sliders, divide beef into 8 equal-sized portions; gently shape each into a 3-inch patty. Make a small indentation in center of 4 patties; divide bacon and cheese evenly across them and press down lightly with your hands. Cover each with another patty and seal edges with slightly damp fingers; season with salt and pepper (may be made up to 12 hours before grilling - wrap tightly and keep chilled).
- When ready to cook, off heat, coat a grill or grill pan with cooking spray; heat over medium-high heat. Cook sliders for 4 minutes per side for medium, or longer to desired degree of doneness.
- To serve, divide sauce over roll bottoms; top each with a lettuce leaf, tomato slice, burger and roll top.