Mushroom Asiago-Cheddar Sliders
Burger season is here and despite our best efforts to eat more healthy, burgers are almost always showing up at cookouts throughout the summer months.
Today I’ll share a healthier burger recipe that is still amazingly delicious. This picture is not what my sliders looked like but they were so good that we ate them before I thought to take a picture.
They also did not need the bun because they were so moist and flavorful. If you’re trying to cut down on carbs and/or bread in general, try out these sliders without the bun and you may find that you don’t need it!
Ingredients:
1 pound lean, grass-fed beef (you could also use ground turkey if you prefer)
1 cup baby portabella mushrooms, de-stemmed, washed and chopped
1/4 cup shredded asiago cheese
1/4 cup shredded cheddar cheese
1/2 cup gluten-free panko breadcrumbs (or regular panko if you prefer)
2 TBSP hemp hearts (optional, if not using, add an additional 2 TBSP breadcrumbs)
2 TBSP ketchup
2 TBSP worchester sauce
1 egg
salt and pepper to taste
Directions:
Preheat oven to high broil, or preheat grill to medium high
Mix all ingredients together in a large bowl. This is easiest to do with your hands.
Roll mixture into 10 large balls and place onto a non-stick baking sheet (if using oven)*
Flatten “balls” with your hand or a spatula so they are approximately 1” thick.
Place on top rack of oven and broil for 2 minutes.
Flip sliders and broil for an additional 2 minutes or until they are crispy and cooked through to your desired level. (4 minutes total resulted in medium-rare burgers).
Remove from oven and enjoy with a side salad or simply add some crispy pickles, carrots or whatever your favorite vegetables are to complete your meal.
*If you prefer to grill your sliders, make sure to spray your grill with some olive oil or non-stick spray before hand. The sliders will still stick a little bit but there’s nothing that beats a burger off the grill. They should be medium rare at about 2 minutes per side.
