Instead of an all-beef burger, Candice Kumai mixed the beef with carmelized onions and mushrooms, to make the burger half-meat and half-veggie. That cut the calories in half and enhanced the taste! Plus, the onions have quercetin, an antioxidant that can help battle belly fat.
Candice's Skinny Jeans Sliders with Caramelized Onions and Mushrooms
Makes 8 mini burgers
1 tbsp plus 2 tsp extra-virgin olive oil
1 cup (about 3 oz.) cremini mushrooms, stemmed and finely chopped
1 small red onion, finely chopped
1 garlic clove, finely minced
1/2 tsp dried oregano
1/4 cup finely chopped fresh parsley
1/2 tsp sea salt
1 pound lean ground beef
8 whole wheat slider rolls
2 plum tomatoes, thinly sliced
Heat 1 tbsp of olive oil in a medium nonstick skillet over medium heat. Add the mushrooms, onions, and garlic and cook, stirring often, until the onions are soft and golden brown, about 4 minutes. Stir in the oregano, parsley, and sea salt, turn off the heat and transfer to a medium bowl to cool.
Place the ground beef in a large bowl, add the cooled mushroom mixture, and gently fold the two together. Divide the ground beef mixture into 8 equal balls and then gently form each into semi-compact 2 1/2- to 3-inch thick patties. Split the rolls in half and brush the cut side with some of the remaining 2 teaspoons of olive oil. Set aside.
Heat a nonstick grill pan over medium-high heat for 2 minutes. Add the burgers and grill on each side until browned, about 2 minutes per side for medium. Transfer to a plate while you grill the rolls, cut-sides down, until golden and etched with grill marks from the pan, about 1 minute. Place each patty on a bun bottom and top with a slice of tomato. Spread some honey mustard on the other bun half and top of the slider.