7. To build the burgers, layer the greens, burgers, tomatoes, and a topknot of fennel salad (see note) on the bun bottoms. Cover with the bun tops and skewer together, if desired. Serve immediately, with any remaining fennel salad on the side.
Note: To make fennel salad, trim the stalks of one fennel bulb, then cut it in half lengthwise. Using a mandoline, cut the halves crosswise into very thin slices. Put them in a medium nonreactive bowl, and add one tablespoon of very finely chopped fennel fronds, 4 or 5 large red radishes, cut into julienne, 2 tablespoons freshly squeezed lemon juice, and 1/3 cup extra-virgin olive oil. Toss well. Season with salt and pepper and toss again. Cover and refrigerate for at least 3 hours and up to 1 day before serving.
Per slider: 273 calories, 12 grams protein, 14 grams carbohydrates, 2 grams sugar, 19 grams fat, 66 milligrams cholesterol, 315 milligrams sodium, 1 gram dietary fiber.
Makes 4 servings or 8 sliders
1 cup extra-virgin olive oil, plus more for brushing
1 teaspoon finely chopped fresh rosemary
1 tablespoon very finely chopped garlic
Sea salt and freshly ground black pepper
8 large portobello mushrooms (or 8 smaller mushrooms for sliders)
1 pound fat zucchini, preferably both yellow and green, cut into 1/4-inch- thick rounds
1 pound plum tomatoes, thickly sliced
2 large red bell peppers, cut into 1 1/2-inch-wide strips
1 large (about 1 pound) purple eggplant, cut into 1/2-inch-thick rounds
4 large handfuls arugula
About 2 teaspoons balsamic vinegar
About 1/3 cup cilantro- arugula pesto (See note)
1. Build a medium-hot fire in a barbecue. In a medium bowl, whisk together the 1 cup of olive oil, thyme, rosemary, garlic, and salt and pepper to taste.
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