8 mini slider buns, toasted if desired
2 jarred roasted red bell peppers, coarsely chopped
Pickled hot pepper rings
Fresh flat-leaf parsley leaves, for garnish (optional)
1. Heat 2 tablespoons of canola oil in a saute pan or griddle over medium-high heat until almost smoking. Add the onions and cook, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Remove onions to a plate.
2. Divide the meat into 8 equal portions. Form each portion loosely into a 3/4-inch-thick burger and make a depression in the center with your thumb. Season both sides of each burger with salt and pepper.
3. Cook the burgers, using the remaining 11/2 tablespoons of canola oil, about three minutes total, turning once or twice, and topping each one with 1 slice of cheese and a basting cover during the last minute of cooking.
4. Place the burgers on the bun bottoms and top with onions, roasted red peppers, hot peppers, and parsley, if using. Cover with the bun tops and serve immediately.
Per slider: 436 calories, 24 grams protein, 13 grams carbohydrates, 2 grams sugar, 31 grams fat, 80 milligrams cholesterol, 409 milligrams sodium, trace dietary fiber.
Makes 4 servings or 8 sliders
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
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