Shiitake Cheeseburger Sliders
Uncooked extra lean ground beef 96 % lean 4% fat
½ tsp(s), divided
50% reduced fat sharp cheddar cheese
2 oz, thinly sliced
Fresh shiitake mushroom
12 medium, with 2- to 2 1/2-inch wide caps, stems removed
6 leaf/leaves, large, (such as Little Gem or other small lettuce), or 6 small pieces of lettuce torn from 2 to 3 larger leaves
Roasted red peppers (packed in water)
3 oz, cut into 6 (2-inch) pieces
6 tsp(s), divided
- Coat a large cast-iron skillet with cooking spray and heat over medium-high. Divide the beef into 6 equal portions and shape each into a 21⁄2- to 3-inch patty. Sprinkle the patties with 1⁄4 tsp of the salt and the black pepper. Add the patties to the pan and cook until seared on the bottoms, about 2 minutes. Flip the patties and cook for 1 minute. Top with the cheese and cook until the cheese melts and the patties are cooked through, 1 to 2 minutes. Transfer the patties to a plate.
- Add the mushrooms, gills facing up, to the skillet and sprinkle with the remaining 1⁄4 tsp salt. Cook the mushrooms until tender but not mushy, 1 to 2 minutes per side.
- Arrange 6 mushroom caps, gills facing up, and layer each with 1 lettuce leaf, 1 piece of red pepper, and 1 patty. Top each patty with 1 tsp of the salsa and 1 remaining mushroom cap, gills facing down.
- Serving size: 3 sliders