Photo by Jim Stott
Prep: 30 minutes
Cook: 8 minutes
Servings: 12 sliders
1 pound ground round or sirloin
1 large egg
2/3 cup panko or regular dried breadcrumbs
1/2 cup grated Parmesan cheese
3 tablespoons minced fresh sage or 1 1/2 Tbsp dried, crumbled
1/4 teaspoon coarse salt
Freshly ground pepper
12 slices French bread, 3/4-inch thick
2 tablespoons olive oil
1/2 cup spicy ketchup or tomato chutney
1 Combine the ground meat, egg, panko, Parmesan, sage, salt and pepper to taste in a large bowl. Work the meat to thoroughly incorporate all the ingredients; form into 2-inch patties. Place the bread slices on a plate; drizzle both sides with the oil.
2 Prepare a grill for direct, high heat. Grill sliders to desired doneness, about 4 minutes per side for medium-rare, and up to 5-6 minutes for well done. During the last minute, place the oiled bread on the grill; toast until golden brown, about 30 seconds per side.
Per serving: 204 calories, 33% of calories from fat, 7 g fat, 2 g saturated fat, 44 mg cholesterol, 21 g carbohydrates, 13 g protein, 431 mg sodium, 1 g fiber.
The recipe can easily be doubled or tripled to suit a barbecue of any size. Present them on a large platter, and serve with a large green salad, coleslaw or potato salad. A perfect way to welcome outdoor warm-weather cooking.