pesto-pepper jack sliders
This recipe comes to us from the Nationa Beef Cookoff winning recipe under the Semi-Homemade Beef Recipes category.
- 1 pound ground beef (95% lean)
- 1/2 cup refrigerataed reduced-fat pesto with basil
- 1 can (10 ounce) diced tomatoes and green chiles, drained
- 3 slices (1 oz each) Pepper Jack cheese, quartered
- 12 bakery dinner rolls (2-inch diameter)
Combine ground beef and pesto in medium bowl; mix lightly, but thoroughly. Lightly shape into twelve 1/2-inch thick patties.
Heat large nonstick skillet over medium heat until hot. Place 6 patties in skillet. Cook 8 to 10 minutes to medium doneness (160°F), turning occasionally. During last 2 minutes of cooking, spoon 1 heaping tablespoon diced tomato mixture on each patty; top with one quartered cheese slice and cover. Repeat with remaining patties. Place burgers on bottoms of rolls; close sandwiches.
Nutrition information per serving: 686 calories; 29 g fat (10 g saturated fat; 4 g monounsaturated fat); 106 mg cholesterol; 968 mg sodium; 58 g carbohydrate; 3.4 g fiber; 44 g protein; 11.5 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 6.8 mg iron; 44.5 mcg selenium; 7.0 mg zinc; 93.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.