Hot Pepper Cheese-Stuffed Sliders
Prep: 20 minutes
Grill/Cook: 8 minutes • Serves: 6
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 (8-ounce) block pepper Jack cheese, cut into 12 (1/2-inch) cubes
Nonstick cooking spray
12 slider buns
1 tablespoon olive oil
1/2 small yellow onion, thinly sliced
2 garlic cloves, minced
3/4 cup baby arugula
1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, gently mix beef, sauce, salt and pepper; do not overmix. Divide beef mixture into 24 balls; flatten into 1/4-inch-thick patties. Place 1 cheese cube in center of 12 patties; top with remaining 12 patties. Pinch edges of patties together to seal; use hands to round edges. Make shallow indentation in center of each patty; spray with cooking spray.
2. Place patties on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 160°, turning once. During last minute of cooking, place buns, cut side down, on hot grill rack; cook 1 minute or until lightly toasted.
3. In large skillet, heat oil over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring frequently.
4. Serve sliders in buns topped with arugula and onion mixture.
Approximate nutritional values per serving (2 sliders):
690 Calories, 26g Fat (9g Saturated), 87mg Cholesterol,
1259mg Sodium, 74g Carbohydrates, 2g Fiber, 37g Protein