Jumbo Bacon-Cheddar Stuffed Sliders
Prep Time:25 min – Cook Time:8 min – Serves:4 – 8 smart points per serving
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.
- 3Tbsp light mayonnaise
- 2Tbsp unsweetened dill pickle(s), chopped
- 1Tbsp ketchup
- 1Tbsp uncooked shallot(s), minced
- 1⁄2tsp Dijon Mustard
- 1⁄2tsp pickle juice
- 1 splash(es)hot sauce
- 1 splash(es)Worcestershire sauce
- 1 pound(s)uncooked 93% lean ground beef
- 2 slice(s)crisp cooked bacon, crumbed
- 1⁄4 cup(s)low fat shredded cheddar cheese, sharp variety
- 1⁄2 tsp kosher salt
- 1⁄8tsp black pepper
- 2 spray(s) cooking spray
- 4 piece(s) lettuce, Romaine variety
- 1⁄2 medium plum tomato(es), cut into 4 slices
- 4roll(s)Sister Schubert’s Parker house style yeast rolls, 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.
- Serving size: 1 slider
Grilled Asparagus with Orange Butter
Prep Time:10 min – Cook Time: 5 min – Serves: 8- 1 smart points per serving
Orange juice mellows asparagus spears, offering a balanced, summery flavor to this grilling favorite. Look for spears that are all the same thickness, so they’ll cook evenly and at the same time.
- 2 Tbsp unsalted butter, melted
- 2 Tbsp fresh orange juice
- 1 tsp table salt
- 1⁄2 tsp black pepper, freshly ground
- 2 pound(s) uncooked asparagus, thin spears (about 48), trimmed
- 2 spray(s) cooking spray
- 1 Tbsp orange zest, finely grated, for garnish
- Preheat grill to medium heat.
- In a small bowl, combine butter, juice, salt and pepper; set aside.
- Off heat, coat asparagus with cooking spray; set over direct heat. Grill, covered, turning once, until marked and tender, about 5 minutes.
- Transfer to a serving platter and brush with butter mixture; garnish with zest.
- Yields 6 spears per serving.