Photo of Shiitake cheeseburger sliders by WW

Shiitake cheeseburger sliders

3
3
3
Smartpoints value per serving
Total Time
18 min
Prep
10 min
Cook
8 min
Serves
2
Difficulty
Easy
Though they may be small, these cheeseburger sliders are surprisingly filling. They pack a huge flavor punch, too, thanks to the seared beef, meaty shiitake mushrooms, sweet roasted red bell peppers, and piquant salsa verde. Shiitake caps work particularly well here because of their relatively flat shape; other mushrooms, such as cremini or button, have caps that are a little too bulky for this application. The recipe is portioned for two servings, but you can easily double or triple it to serve a larger group or to have for a party.

Ingredients

uncooked extra lean ground beef 96 % lean 4% fat

6 oz

table salt

tsp, divided

black pepper

¼ tsp

cooking spray

5 spray(s)

fresh shiitake mushroom

12 medium, with 2- to 2 1/2-inch caps, stems removed

50% reduced fat sharp cheddar cheese

2 oz, thinly sliced

lettuce

6 leaf/leaves, large, such as Little Gem, or larger leaves torn into small pieces

roasted red peppers (packed in water)

3 oz, cut into 6 (2-inch) pieces

salsa verde

6 tsp

Instructions

  1. Preheat a large cast-iron skillet over medium-high heat. Divide beef into 6 equal portions, and shape each into a 2½-3–inch patty. Sprinkle patties evenly with ¼ teaspoon salt and black pepper. Spray pan with cooking spray and add patties to pan. Cook 2 minutes or until seared on bottom. Flip patties over and cook 1 minute. Top with cheese and cook until cheese melts and patties are done, 1-2 minutes. Remove patties from pan.
  2. Add mushroom caps to pan, top side down. Sprinkle gill sides evenly with remaining ¼ teaspoon salt. Cook until tender but not mushy, 1-2 minutes per side.
  3. Layer 1 lettuce leaf, 1 bell pepper piece, and 1 patty on each of 6 shiitake caps, gill side up. Top each patty with 1 teaspoon salsa verde and 1 mushroom cap, gill side down.
  4. Serving size: 3 sliders

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