Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/8567/
Juicy Lucy Sliders
How do you prefer your Wisconsin provolone - young and mild or aged a bit with a pronounced tang? Either way, the cheese melts beautifully in these stuffed sliders.
Yield: 6 sliders
Preparation Time: and total Active Time: 40 min
Ingredients
| 1 1/2 | pounds | lean ground beef (85% lean) | |
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| 3 | ounces | BelGioioso Provolone cheese, cut into 12 small cubes | |
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| salt and coarsely ground black pepper | |||
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| 1/2 | teaspoon | garlic salt | |
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| 6 | small slider buns or dinner rolls, split | ||
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| 3 to 4 | tablespoons | butter, softened | |
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| 1/2 | cup | mayonnaise | |
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| 1/3 | cup | prepared sun-dried tomato pesto | |
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| 1 | cup | fresh baby spinach | |
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Directions:
Divide beef into twelve 2-ounce portions; shape into balls. Form into patties, each about 1/4-inch thick. Place two provolone cubes in the center of six patties. Top with remaining patties; press meat edges to seal.
Season both sides of patties with salt, pepper and garlic salt.
Cook two burgers, covered, in a large skillet over medium-high heat for 5 minutes. Flip patties. Add 1 tablespoon water. Cover and cook for 4-6 minutes longer or until a thermometer inserted into patties reads 160 degrees F. Repeat with remaining burgers; keep warm.
Meanwhile, spread buns with butter on cut sides. Toast in a large skillet over medium heat until light golden brown.
Combine mayonnaise and sun-dried tomato pesto in a bowl; spread on bun bottoms. Top with burgers, spinach and bun tops.
Please note that some ingredients and brands may not be available in every store.
Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/8567/
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