RECIPES: Recipe Details

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Beverly Hills Sliders

These luxurious miniburgers are taste extravaganzas AND healthful. I love beef and broccoli stir fry -- that's what inspired this recipe. Flank steak is a little pricey, but worth it for its low-fat high-flavor nothing-chewy attributes. I used just the flowers of the broccoli (where most of the vitamins are) to eliminate any tough stems (and for ease of preparation.) Like the name says, these burgers are definitely "uptown."

Ingredients 

Garlic-Flavored Oil
1/2 c...........extra virgin olive oil
4 cloves........garlic

Miniburgers
1 pound.........freshly-ground well-trimmed flank steak
1/2 t...........salt
3 T.............hoisin sauce
2 t.............red curry paste
1 t.............grated fresh ginger
9...............scallions (about 1 1/2 bunches), white parts only, minced
2 T.............Garlic-Flavored Oil

Buns
6...............4"-round white pita pocket breads

Topping
1...............ripe Haas avacado
1/2 c...........broccoli florets, chopped medium fine (no stems -- about 1 head))
1/4 c...........reduced-fat sour cream
1 hping t.......grated orange zest (about 1 orange)
1 t.............Dijon mustard
1 1/2 T.........finely-grated Parmesiano Reggiano
1 head..........radicchio

Instructions 

Garlic-Flavored Oil Place the oil in a small bowl. Crush the garlic (about 1 T crushed) into the oil and set aside to steep (at least 30 minutes.) Strain the garlic out of the oil. Place the ground flank steak into a bowl large enough to comfortably hold it. Sprinkle over the salt. Add the hoisin sauce, red curry paste, ginger, scallions, and Garlic-Flavored Oil. Mix thoroughly with clean hands. Form into six patties about 3" across. Slice each pita in horizontally halfway down. Brush inside surfaces with Garlic-Flavored Oil. Stack and wrap in heavy duty foil. Slice avacado in half lengthwise, working around the pit. Twist the halves apart, and remove pit by striking and twisting out with the knife. Scoop out flesh with everyday teaspoon, and slice into cubes. Transfer to a small bowl. Add broccoli florets. In another small bowl, mix together sour cream, orange zest, Dijon mustard, and Parmesiano Reggiano. Gently fold sour cream mixture into avacodo and broccoli. Place foil-wrapped pitas on grill away from heat. Brush grill with Garlic-Flavored Oil. Place burgers on grill. Turn when they dont stick to the grill when gently lifted. Cook patties until firm but still slightly soft in centers. In each pita, place radicchio leaf on bottom, top with miniburger, and spoon in avacado-broccoli topping. Enjoy.

Comments 

This recipe can (and should) be doubled, but use a scant 2 t salt in the miniburgers.