Monday, October 19, 2009

Pesto Sliders

Melissa received the latest issue of Cooking Light magazine. As we were paging through, we saw a recipe that looked quite appealing to us: Pesto Sliders.

It was appealing because a couple of months ago, we bought a tube of pesto for a different recipe. However, by the time we got around to making that dish, we had lost and forgotten what the recipe was for.

So we figured this would be a great way to use up an ingredient that was simply taking up cupboard space. And it's super easy.

Take a pound of ground sirloin or whatever ground cut you like and shape it into eight small burgers. Make sure they are seasoned with salt, black pepper and any other seasonings.

Then, while those are heating in a pan in a little bit of oil, take a bit of concentrated pesto and spread it on the bottom half of the bun.

Then, assembly time. Take a slice of Roma tomato and some slices of Parmesan and top the slider with them.

For us, the worst part of this dish was the bun. We found a salvageable mini buns at the grocery store this week, but we knew they weren't optimal. When we used them on the sliders, there was a bit too much bun, and it muted the juiciness of the burger and the flavors from the tomato and Parmesan. However, when you did taste the flavors, they were excellent.

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