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  • Prep
    30 min
  • Total
    45 min
  • Servings
    18

Mini Cheeseburger Trio

Ingredients

18 slider (mini burger) buns


Vegetarian sliders

6 portobellini mushrooms (mini portobellos), grilled

Steak spices to taste

Saputo Provolone cheese slices

Honey mustard

Mayonnaise

Arugula

Basil leaves, chopped

1 English cucumber, cut into thin strips using a peeler, or julienned


Veal sliders

454 g (1 lb) ground veal

30 mL (2 tbsp) chopped cilantro

2 green onions, chopped

15 ml (1 tbsp) green jalapeño sauce

2.5 ml (½ tsp) salt

30 ml (2 tbsp) olive oil

Saputo Caciocavallo cheese

Mayonnaise

Avocado

Lime juice


Beef sliders

454 g (1 lb) ground beef

1 small onion, chopped

30 mL (2 tbsp) chopped parsley

5 mL (1 tsp) harissa paste

5 mL (1 tsp) paprika

2.5 mL (½ tsp) cumin

2.5 mL (½ tsp) salt

30 mL (2 tbsp) olive oil

Saputo Monterey Jack cheese slices

Spicy mustard

Pickles

Tomatoes

Boston lettuce leaves

Directions

  1. In separate bowls, combine all ingredients for each burger patty recipe. Make 6 patties per meat mixture using a 30 mL (2 tbsp) ice cream scoop. Flatten slightly with hands.
  2. Preheat grill to high. Oil grate.
  3. Grill patties for 3 to 4 minutes on each side or until they are well done. Season with salt and pepper.
  4. Grill mushrooms evenly for about 3 to 4 minutes.
  5. Garnish patties and mushrooms with cheese. Cook for about 1 additional minute. Keep warm.
  6. Grill buns. Spread condiments inside the buns. Place patties and mushrooms on bottom buns. Garnish to taste with suggested ingredients and cover with top halves of buns.