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  • Prep
    30 min
  • Total
    45 min
  • Servings
    18

Mini Cheeseburger Trio

Ingredients

  • 18 slider (mini burger) buns

Vegetarian sliders

  • 6 portobellini mushrooms (mini portobellos), grilled
  • Steak spices to taste
  • Saputo Havarti cheese slices
  • Honey mustard
  • Mayonnaise
  • Arugula
  • Basil leaves, chopped
  • 1 English cucumber, cut into thin strips using a peeler, or julienned

Veal sliders

  • 454 g (1 lb) ground veal
  • 30 mL (2 tbsp) chopped cilantro
  • 2 green onions, chopped
  • 15 ml (1 tbsp) green jalapeño sauce
  • 2.5 ml (½ tsp) salt
  • 30 ml (2 tbsp) olive oil
  • Saputo Caciocavallo cheese
  • Mayonnaise
  • Avocado
  • Lime juice

Beef sliders

  • 454 g (1 lb) ground beef
  • 1 small onion, chopped
  • 30 mL (2 tbsp) chopped parsley
  • 5 mL (1 tsp) harissa paste
  • 5 mL (1 tsp) paprika
  • 2.5 mL (½ tsp) cumin
  • 2.5 mL (½ tsp) salt
  • 30 mL (2 tbsp) olive oil
  • Saputo Monterey Jack cheese slices
  • Spicy mustard
  • Pickles
  • Tomatoes
  • Boston lettuce leaves

Directions

  1. In separate bowls, combine all ingredients for each burger patty recipe. Make 6 patties per meat mixture using a 30 mL (2 tbsp) ice cream scoop. Flatten slightly with hands.
  2. Preheat grill to high. Oil grate.
  3. Grill patties for 3 to 4 minutes on each side or until they are well done. Season with salt and pepper.
  4. Grill mushrooms evenly for about 3 to 4 minutes.
  5. Garnish patties and mushrooms with cheese. Cook for about 1 additional minute. Keep warm.
  6. Grill buns. Spread condiments inside the buns. Place patties and mushrooms on bottom buns. Garnish to taste with suggested ingredients and cover with top halves of buns.