Jumbo bacon-cheddar stuffed sliders
6
Points®
Total time: 33 min • Prep: 25 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Once you know how to stuff burgers, the options are endless: try turkey pepperoni and part-skim mozzarella, sautéed onions and peppers, or blue cheese and chopped tomatoes.
Ingredients
Fat free mayonnaise
3 tbsp(s)
Unsweetened dill pickle
1 oz
Ketchup
1 tbsp(s)
Shallots
1 tbsp(s), minced
Dijon mustard
½ tsp(s)
Pickle juice
½ tsp(s)
Hot sauce
0.083 tbsp(s)
Worcestershire sauce
¼ tsp(s)
Uncooked 93% lean ground beef
1 pound(s)
Crisp cooked bacon
2 slice(s), crumbled
Low-fat shredded cheddar cheese
¼ cup(s), sharp variety
Kosher salt
½ tsp(s)
Black pepper
⅛ pinch(es)
Cooking spray
2 spray(s)
Lettuce
4 leaf/leaves, large, Romaine variety
Plum tomato
½ medium, cut into 4 slices
Parker house yeast rolls
4 item(s), (or other brand)
Instructions
1
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).
2
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).
3
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.
4
To serve, divide sauce over roll bottoms; top each with a lettuce leaf, tomato slice, burger and roll top.
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