Total Time:
50 min
Prep
30 min
Inactive
5 min
Cook
15 min
Yield:
24 mini sliders
Level:
Easy
Ingredients
16 baby Yukon gold potatoes
6 tablespoons extra-virgin olive oil
2 tablespoons grill seasoning, plus 3 tablespoons
2 tablespoons finely chopped rosemary leaves
8 slices thick cut bacon
3 pounds ground sirloin
1/2 cup Worcestershire sauce
1/2 cup chopped parsley leaves
24 mini burger rolls, such as small dinner rolls, split
2 cups baby arugula
6 plum tomatoes, trim top and bottom, cut into 1/4-inch slices
1 small red onion, quartered lengthwise, sliced 1/4-inch thick
1/2 cup steak sauce (recommended: A1)
1/2 cup grainy mustard
Directions
Heat the oven to 500 degrees F.
Get the potatoes in the oven first, then bacon and meat 10 minutes later. Cut potatoes into thin wedges (6 per potato). Coat the potatoes with 1/4 cup olive oil and season with 2 tablespoons of grill seasoning and rosemary. Bake 10 minutes or until golden brown, then reduce heat to 400 degrees F when you add bacon and meat to oven.
Arrange the bacon on slotted broiler pan and bake until crisp, about 12 minutes then cut each strip into thirds, (24 pieces). Set aside.
Coat a 9 by 12-inch rimmed baking sheet (they sell disposable pans this size if you do not have one) with 1 tablespoon olive oil. Season the meat with Worcestershire sauce, 3 tablespoons grill seasoning and parsley. Spread meat into pan in 1/2-inch layer all the way to corners of pan. Coat the top of meat with 1 tablespoon olive oil and bake at 400 degrees F for 12 to 15 minutes until firm but a little pink at center. Rest meat 5 minutes then cut into 24 square mini burgers.
Place burgers on mini roll bottoms and top with arugula, tomato, bacon, red onion. Mix steak sauce with mustard and dot bun tops, set in place. Serve potatoes alongside.
50 min
Prep
30 min
Inactive
5 min
Cook
15 min
Yield:
24 mini sliders
Level:
Easy
Ingredients
16 baby Yukon gold potatoes
6 tablespoons extra-virgin olive oil
2 tablespoons grill seasoning, plus 3 tablespoons
2 tablespoons finely chopped rosemary leaves
8 slices thick cut bacon
3 pounds ground sirloin
1/2 cup Worcestershire sauce
1/2 cup chopped parsley leaves
24 mini burger rolls, such as small dinner rolls, split
2 cups baby arugula
6 plum tomatoes, trim top and bottom, cut into 1/4-inch slices
1 small red onion, quartered lengthwise, sliced 1/4-inch thick
1/2 cup steak sauce (recommended: A1)
1/2 cup grainy mustard
Directions
Heat the oven to 500 degrees F.
Get the potatoes in the oven first, then bacon and meat 10 minutes later. Cut potatoes into thin wedges (6 per potato). Coat the potatoes with 1/4 cup olive oil and season with 2 tablespoons of grill seasoning and rosemary. Bake 10 minutes or until golden brown, then reduce heat to 400 degrees F when you add bacon and meat to oven.
Arrange the bacon on slotted broiler pan and bake until crisp, about 12 minutes then cut each strip into thirds, (24 pieces). Set aside.
Coat a 9 by 12-inch rimmed baking sheet (they sell disposable pans this size if you do not have one) with 1 tablespoon olive oil. Season the meat with Worcestershire sauce, 3 tablespoons grill seasoning and parsley. Spread meat into pan in 1/2-inch layer all the way to corners of pan. Coat the top of meat with 1 tablespoon olive oil and bake at 400 degrees F for 12 to 15 minutes until firm but a little pink at center. Rest meat 5 minutes then cut into 24 square mini burgers.
Place burgers on mini roll bottoms and top with arugula, tomato, bacon, red onion. Mix steak sauce with mustard and dot bun tops, set in place. Serve potatoes alongside.
25 min
Prep
10 min
Cook
15 min
Yield:
4 servings
Level:
Easy
Ingredients
1 1/2 pounds ground chicken breast
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons poultry seasoning
2 teaspoons chili powder
2 teaspoons grill seasoning (recommended: Montreal Seasoning by McCormick), half a palm full
2 tablespoons chopped parsley leaves, a handful
4 sheets phyllo dough
4 tablespoons butter, melted
Directions
Preheat oven to 425 degrees F.
Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet, butter it and top with a second sheet. Divide the chicken in half. Form a 1-inch thick log the length of the long side of the phyllo dough. Roll the log in phyllo tightly. Cut the chicken filled phyllo into 4 "cigars" and brush with a dab more butter. Repeat to make a total of 8 chicken and phyllo roll-ups.
Bake 12 to 15 minutes until golden.