These sneaky sliders were inspired by the fast food chain, White Castle, who introduced them in 1921. Sliders have seen a resurgence in high-end restaurants because of their cuteness factor and versatility. These loveable mini-burgers offer a great way to hide maximum nutrients.
Servings: 12 mini-burgers
- ½ cup Lentil or Green Puree Make-Ahead Recipe
- 1 tablespoon ketchup
- ¼ cup wheat germ
- ½ teaspoon salt
- 1 teaspoon onion powder
- 1 pound lean ground beef
- 12 small soft dinner rolls ideally whole wheat
- Optional garnish: cheese pickles, lettuce, and/or ketchup
- In a large bowl, mix Lentil or Green Puree, ketchup, wheat germ, salt, and onion powder. Then add the ground beef, mixing with hands until well combined. If too sticky, add a bit more wheat germ.
- Using damp hands, shape mixture into 12 small patties, about one-half inch thick. At this point, freeze for future use (within 3 months) or proceed to cook immediately.
- Spray a large skillet or grill pan with nonstick cooking spray and set over moderately high heat until hot but not smoking.
- Cook the burgers for 2 to 3 minutes on each side then flip and add cheese (optional) to melt over patties for another minute.
- Cut dinner rolls horizontally in half and lightly toast. Serve mini-burgers on rolls and garnish with lettuce, ketchup and pickles, if using.