Smashed Italian Sliders with Parmesan-Garlic Aioli
Makes 8 sliders
Note: From Meredith Deeds.
• 1/4 c. reduced fat mayonnaise
• 2 tbsp. grated Parmesan
• 1 clove garlic, minced
• 1 lb. lean ground beef
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/2 c. prepared marinara sauce, heated
• 1/2 c. shredded mozzarella
• 16 large basil leaves
• 8 small ciabatta rolls, split and toasted
To prepare the aioli: In a small bowl, whisk together the mayo, Parmesan and garlic. Set aside.
To prepare the sliders: Form the meat into 8 balls about the size of golf balls.
Heat a cast-iron skillet over high heat. Working in batches, add the meatballs to the skillet and immediately smash them firmly with a spatula until they are flat and about 3 inches in diameter. Season with a little of the salt and pepper and cook for 1 minute, then flip and smash the burgers with the spatula again. Top each with a tablespoon of marinara and a tablespoon of mozzarella. Cover the pan and cook for another minute to allow the cheese to melt and the patties to cook to desired doneness.
Smear a little of the aioli onto the bottom half of each toasted ciabatta roll. Place a patty on the roll, top with 2 basil leaves and the other half of the roll and serve.
Nutrition information per serving:
Calories 226 Fat 9 g Sodium 515 mg
Carbohydrates 19 g Saturated fat 3 g Calcium 97 mg
Protein 17 g Cholesterol 42 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 bread/starch, 2 lean meat, ½ fat.