A delicious looking alternative to the mini cheeseburger sliders that are so popular these days - adding a healthy twist by combining it with a salad! Aired today (October 16th, 2008) on the Rachael Ray show! Looks YUMMY!!
Provided by Mommy Diva
Categories Poultry
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place a large skillet over medium-high heat with about 2 tablespoons of EVOO.
- While the pan is heating up, combine the meat with about 3 tablespoons of grated red onion, Worcestershire, grill and poultry seasonings or salt and pepper.
- Form two-inch meatballs, then flatten them into patties.
- Cook the mini burgers for 3 minutes on each side then top with cheese. Tent the mini cheeseburgers loosely with foil to help the cheese melt.
- While the burgers are cooking, whisk together the mustard and cider vinegar in a large salad bowl; continue whisking and stream in the remaining 2 tablespoons EVOO and season with salt and pepper.
- Finely chop up the remaining red onion and add it to the bowl along with the romaine, pickles and tomatoes then toss the salad to coat evenly.
- Enjoy!
Nutrition Facts : Calories 892.3, Fat 61.9, SaturatedFat 25.1, Cholesterol 268.6, Sodium 1357.8, Carbohydrate 19.9, Fiber 8.2, Sugar 6.8, Protein 65.8
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