When you’re looking for small bites for a meal or party, slide these colorful mini burgers onto your plate.
Farmers Market Sliders
Yields 6 burgers
1 teaspoon lemon juice
1/3 cup organic mayo
3 tablespoons fresh cilantro, minced
3 tablespoons fresh basil, minced
1/2 garlic clove, minced
1 tablespoon Parmesan cheese
1 tablespoon pine nuts, chopped
1 pound grass-fed ground beef
1 teaspoon paprika
1 teaspoon fresh parsley, minced
Salt and pepper, to taste
1/2 zucchini, cut lengthwise into 6 slices
1/2 sweet onion, cut into 1/2-inch thick slices
1/2 yellow squash, cut lengthwise into 6 slices
1 medium tomato, cut into 6 slices
1/2 large avocado, cut into 6 thin slices
6 large basil leaves
6 slider buns (or 6 leaves of iceberg lettuce for a gluten-free option)
In a small bowl, whisk together all pesto mayo ingredients. Cover and refrigerate.
In a medium bowl, mix together ground beef, paprika, parsley, salt and pepper. Form mixture into 6 (3-inch) patties. Grill for approximately 4 minutes on each side.
Drizzle zucchini, onion and yellow squash slices with olive oil, salt and pepper. Grill for 2 minutes on each side.
Spread pesto mayo on inside of top bun (or on the burger patty, if using lettuce wrap). Stack grilled vegetables, tomato, avocado and basil on top of each patty, and serve.