Recipe courtesy of Robert Irvine
Beef and Ground Pork Sliders
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- Level: Easy
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 451
- Total Fat
- 30 g
- Saturated Fat
- 13 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 21 g
- Cholesterol
- 81 mg
- Sodium
- 479 mg
- Level: Easy
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 451
- Total Fat
- 30 g
- Saturated Fat
- 13 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 21 g
- Cholesterol
- 81 mg
- Sodium
- 479 mg
Ingredients
Directions
- In a saute pan over high heat, add the butter, onions, white pepper and 1 teaspoon salt, and cook over high heat until the butter has melted. Reduce the heat to medium and finish cooking the onions until slightly browned on the edges, 7 to 8 minutes.
- Mix the beef, pork, remaining 1 teaspoon salt, and black pepper in a bowl. Do not over mix or the burger will be too tightly bound. Portion the meat into 12 (2-ounce) balls, then flatten the balls into patties about 2 1/2 inches round.
- Preheat a grill and grill the burgers for 4 to 5 minutes on each side, or until the internal temperature reaches 160 degrees F.
- Combine the mayonnaise-mustard mixture with the lemon juice and shredded romaine. Top the bottom bun with the dressed lettuce, a burger, some caramelized onions, and cheese of choice. Add the top bun and serve.
