- 30 min
- 45 min
18 slider (mini burger) buns
6 portobellini mushrooms (mini portobellos), grilled
Steak spices to taste
Saputo Havarti cheese slices
Basil leaves, chopped
1 English cucumber, cut into thin strips using a peeler, or julienned
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
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
Boston lettuce leaves
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.
Preheat grill to high. Oil grate.
Grill patties for 3 to 4 minutes on each side or until they are well done. Season with salt and pepper.
Grill mushrooms evenly for about 3 to 4 minutes.
Garnish patties and mushrooms with cheese. Cook for about 1 additional minute. Keep warm.
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.