- Total Time
You can make these mini-burgers on an outdoor grill but you might need to adjust the cooking time
crescent roll dough4 oz
all-purpose flour2 tsp, for rolling out dough
table salt¾ tsp, divided (or to taste)
garlic powder¼ tsp
uncooked 93% lean ground beef1 pound(s)
cooking spray4 spray(s)
chili powder⅛ tsp, chipotle-variety
hamburger pickle chips20 chip(s)
- Preheat oven to 400ºF.
- Unroll dough and form into a ball; roll dough into a thin sheet on a lightly floured surface. Cut 10 (2 ½-inch) circles from dough, collecting scraps and rerolling dough as needed. Place circles on a nonstick baking sheet and sprinkle with 1/4 tsp salt (and optional seasonings of your choice); bake until golden, about 8 minutes. Remove from pan; cool on a wire rack. Slice cooled rolls in half to make 10 tops and 10 bottoms.
- Meanwhile, prepare sliders. In a medium mixing bowl, combine remaining 1/2 tsp salt, paprika, and garlic powder. Add beef and gently knead to combine; divide into 10 portions. Flatten each portion into a 2 ½-inch patty, about ½-inch thick.
- Coat a large stovetop grill pan with cooking spray; heat over medium heat. Arrange burgers on pan, making sure not to crowd them; cook until well-browned on bottom, about 6- 8 minutes. Flip burgers; cook until meat is cooked through, about 4 minutes more.
- To serve, stir together ketchup and chili powder in a small bowl. Serve burgers on rolls, each spread with 1 tsp ketchup mixture; top each with 2 pickles (and any other zero Point toppings such as sliced onion, sliced tomato, and lettuce).
- Serving size: 1 slider