I have been dying to post this recipe for such a long time, but now I’ve freed up some space on my computer and I’m finally free from the evil clutches of my start-up disk! Actually, this recipe was a lucky accident. I was cooking the pepper and onions for something (it was so long ago that I forgot!), we were out of the major ingredient, and I was left with a bunch of random sauteed veggies. Not knowing what to do with them, I threw caution to the wind and momentously threw them in a burger! Really. I grabbed the closest pack of meat and plopped them in. BAM! End of story. And what a happy ending it was! Those burgers were so simple, but still tasted wonderful, juicy, and savory, just the way I like ’em.
For this recipe, I let George Foreman’s Lean, Mean, Fat-Reducing Grilling Machine (complete with bun warmers) do all the work. I absolutely love this thing! It’s so simple, because all you have to do is turn it on and grill. And the plate it comes with captures all the grease and fat that slides off, so it’s super easy to make a healthy meal. Plus, the cheese melted like a charm. But if you don’t have some sort of grilling machine, it’s perfectly fine if you use the pan, too.
If you want to make regular burgers instead of a slider though, all you have to do is make the patties larger and cook the burger on medium heat on each side for 4 minutes.
Green Bell Pepper and Onion Sliders
- 1 tbsp olive oil
- 1 clove of garlic, minced
- 1 small onion, sliced
- 1/2 green bell pepper, seeded and sliced
- 2 lbs. ground beef
- 1/2-1 tsp kosher salt
- dash of ground pepper
- slider buns
- sliced provolone cheese
- Put oil onto skillet set on medium
- Cook garlic, onion, and pepper for 5 minutes until tender and season with a little salt
- Season beef with pepper and salt, and add in cooked veggies. Combine.
- Form patties small enough for the slider buns
- Add a little more oil to the skillet and cook the burger on each side until cooked the way you want it. Or, if you are using a grilling machine, put the patties on the grill, close the top over the patties, and cook for 2 minutes more or less (depending on patty size)
- Meanwhile, smear some pesto on 2 pieces of buns. Add some lettuce.
- Before the burger is almost cooked, add 1 slice of a folded up piece of provolone on the patty and wait for it to melt
- Put the burger on the bun and chow down!
Here is the regular burger made with Arnold Sandwich Thins and the skillet:
Now here are the burger sliders cooked on the George Foreman grill: (see also above)
That’s me multitasking by making 3 sliders at once 🙂