Juicy Lucy Sliders with Provolone and Sun-Dried Tomato Pesto

Juicy Lucy Sliders with Provolone and Sun-Dried Tomato Pesto

How do you prefer your Wisconsin provolone? Young and mild or aged a bit with a pronounced tang? Either melts beautifully in these stuffed sliders.

servings
6
sliders

Ingredients










Cooking Instructions

1

Divide ground beef into twelve 2-ounce portions and form each portion into a ball. Place a ball in center of two 5x5-inch pieces of parchment paper or plastic wrap. Top each with another piece of parchment paper or plastic wrap. Press into round patties about 1/4-inch thick. Place one cheese square in center of one patty then top with second patty. Seal edges to create 1 stuffed burger. Repeat with remaining meat and cheese cubes to form 6 sliders.


2

Season both sides of slider with kosher salt and black pepper; sprinkle with garlic salt.


3

Heat oven to 250°F. Heat skillet over medium high heat. When hot, place two sliders in skillet. Cover with lid or a second skillet turned upside down and cook about 2 to 3 minutes per side. To encourage cheese to melt, add 1 tablespoon or more of water to pan when flipping burger. Cover immediately so steam stays in pan. Keep sliders warm in oven while others are cooking.


4

Meanwhile, butter buns on cut side and toast in oven or in skillet.


5

To serve, mix mayonnaise and sun-dried tomato pesto and spread on bottom bun, top with slider patty, spinach leaves and top bun. Serve immediately.


Ingredients










Cooking Instructions

1

Divide ground beef into twelve 2-ounce portions and form each portion into a ball. Place a ball in center of two 5x5-inch pieces of parchment paper or plastic wrap. Top each with another piece of parchment paper or plastic wrap. Press into round patties about 1/4-inch thick. Place one cheese square in center of one patty then top with second patty. Seal edges to create 1 stuffed burger. Repeat with remaining meat and cheese cubes to form 6 sliders.


2

Season both sides of slider with kosher salt and black pepper; sprinkle with garlic salt.


3

Heat oven to 250°F. Heat skillet over medium high heat. When hot, place two sliders in skillet. Cover with lid or a second skillet turned upside down and cook about 2 to 3 minutes per side. To encourage cheese to melt, add 1 tablespoon or more of water to pan when flipping burger. Cover immediately so steam stays in pan. Keep sliders warm in oven while others are cooking.


4

Meanwhile, butter buns on cut side and toast in oven or in skillet.


5

To serve, mix mayonnaise and sun-dried tomato pesto and spread on bottom bun, top with slider patty, spinach leaves and top bun. Serve immediately.


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