Sliders with Shallot-Dijon RelishServes 8
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 lb. ground sirloin
3 tbsp. finely chopped shallots
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
2 tsp. butter, softened
8 (1 oz.) Parker House rolls
16 dill pickle chips
1. Prepare grill to medium-high heat.
2. Combine ½ tsp. salt, pepper, and sirloin. Divide meat mixture into 8 equal portions, shaping each into a ¼ -inch-thick patty. Lightly coat both sides of patties with cooking spray. Place patties on grill rack; grill for 3 minutes on each side or until done.
3. Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well. Cut rolls in half horizontally. Spread shallot mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.
Elizabeth Karmel, Cooking Light, June 2008
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