Prep 15 mins
Cook 12 mins
This is out of the Clean Eating Magazine dated July/August 2010. Nutritional info per 2 sliders: Cal: 359, Total Fat: 9.5g, Carbs: 37g, Fiber: 4g, Sugars: 8g Protein: 32g Sodium: 553mg Cholesterol: 61mg from the magazine.
- 1 lb ground beef, 95% lean
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon pepper
- 1 ounce reduced-fat cheddar cheese, cut into 1/3-inch cubes
- 3 tablespoons whole grain mustard
- 1 tablespoon honey
- 8 small whole wheat dinner rolls
- 1⁄2 cup baby spinach leaves (packed)
- Place oven rack 6 to 7 inches from broiler and preheat to high. Cover a baking sheet or broiler pan with foil. In a large bowl, combine beef, salt and pepper. Divide meat into 8 equal balls, about 2 inches in diameter. Divide cheese into 8 equal portions.
- With your thumb, make an indentation in 1 of the meatballs and insert a portion of cheese cubes. Push the edges of the meatball over the indentation to completely cover the cheese (this prevents the cheese from leaking out during cooking), then flatten the meatball into a 1/2-3/4-inch-thick patty; place on prepared baking sheet. Repeat with remaining meatballs and portions of cheese.
- Broil until tops of patties are deeply browned, 6 to 7 minutes. Flip and broil until the second side is browned and patties are firm to the touch with no pink remaining in the center, about 5 more minutes (internal temperature should read 160° on an instant-read thermometer).
- In a small bowl, stir together mustard and honey. To serve, split open each roll and spread on 1 tsp mustard mixture. Top with 1 patty and spinach leaves, dividing equally among all sliders.
- OPTION: If you prefer to cook the sliders in a skillet rather than the broiler, mist the skillet with olive oil cooking spray and cook the burgers in 2 batches over medium heat for 5 to 6 minutes per side. By cooking in batches you eliminate overcrowding the pan, which would cause the patties to steam instead of developing a flavorful golden exterior.
These were lovely, my husband is very excited to have some over for his lunches!! The cheese is a great idea, I think I made my cheese cubes a little too large but that simply meant more oozy goodness! I loved the honey-mustard relish and the idea of serving on some baby spinach leaves, and of course I loved the simplicity! All in all a great recipe which we enjoyed very much, thank you for sharing, Teresa!! Made for Consideration Tag Game
Loved the honey mustard! First time I've used whole grain mustard to make it, and now I'll never use any other mustard for my honey mustard. The cooking time was spot on for my little burgers, and this was really quick and easy to make after a long week at work. Made for Rookie tag game. Thanks for sharing!
Made for lunch today with a friend that visited. Made this right down the line, though I omitted the salt. The honey-mustard flavor was absolutely great. These would make great little treats for snacking during the games. Ending result made for some nice full-flavored mini/burgers-sliders. Made for 1-2-3 hits.