each ground beef and ground pork
¼ cup ( ⅓ oz/10 g) loosely packed fresh flat-leaf parsley leaves, finely chopped
1 large egg, lightly beaten
2 tablespoons freshly grated Parmesan cheese
¼ lb (125 g) provolone cheese, cut into pieces to fit on top of meatballs
12 slider buns, split
¼ cup (1 oz/40 g) sliced peperoncini, drained
Warm the olive oil in a heavy-bottomed saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add half of the garlic, the dried basil, and red pepper flakes, if using, and cook just until fragrant, about 30 seconds. Add the tomatoes with their juices, season with salt and pepper, and stir to combine. Bring to a boil. Reduce the heat to low and let the sauce simmer until thickened a bit, about 20 minutes. Taste and season with salt and pepper if needed. Set aside, keeping the sauce warm in the saucepan.
Preheat the oven to 375°F (190°C). Coat a baking sheet with nonstick cooking spray and set aside.
In a large bowl, combine the ground beef, ground pork, parsley, egg, Parmesan, and the remaining half of the garlic. Season well with salt and pepper and form into 12 meatballs. Transfer the meatballs to the prepared baking sheet and bake until cooked through, 15–18 minutes. Remove from the oven, top each meatball with a slice of provolone, and place back in the oven for 1–2 more minutes to allow the cheese to melt.
Set the sliders on the buns. Top with the sauce and peperoncini slices. Close the burgers and serve right away, passing extra sauce at the table.
SERVES 4–6
OPEN-FACE CHICKEN & SPINACH BURGERS
MAKE-AHEAD TIP
Placing these burgers in the refrigerator for 30 minutes before cooking will help them hold together while grilling. For these and other burgers, make a batch of patties ahead of time then freeze them for easy weeknight meals. Form the patties and place a sheet of wax paper between each one (the wax paper will make separating the patties easier). Defrost the burgers overnight in the refrigerator by separating the patties and placing them on a plate in a single layer.
WHAT YOU NEED
5 oz (155 g) fresh spinach leaves
1 ½ lb (750 g) ground chicken, preferably dark meat
3 oz (90 g) smoked mozzarella cheese, shredded
Kosher salt and freshly ground pepper
4 slices sourdough bread
Honey Mustard (see recipe)
1 large, ripe tomato, cut into 4 slices
Bring a saucepan of water to a boil over high heat. Add the spinach and cook just until wilted, about 30 seconds. Drain the spinach and spread out on a kitchen towel. Let cool completely, then wrap the kitchen towel around the spinach and wring until most of the liquid is gone. Transfer the spinach to a cutting board and finely chop.
In a large bowl, combine the ground chicken, spinach, and cheese. Form into 4 patties, using your fingers to create a dimple in each. Season both sides well with salt and pepper. Transfer to the refrigerator to chill for at least 30 minutes and up to overnight.
Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
Coat the grill grate lightly with cooking spray again. Arrange the bread on the grate directly over the heat and grill, turning once, just until toasted, about 2 minutes per side. Transfer to a plate.
Coat the grill grate lightly with cooking spray again. Arrange the burgers on the grate directly over the heat and grill, turning once, until opaque throughout, about 8 minutes per side.
Spread the bread with the honey mustard and top with the tomato and burgers. Serve right away.
SERVES 4
SHRIMP BURGERS WITH HERBED AIOLI & FRISéE SALAD
PREP TIP
By whirling half the shrimp in a food processor you can create the perfect binding texture—meaning fewer bread crumbs are needed and maximum shrimp flavor is preserved. Serve with Sweet Potato Fries (see recipe) and pass extra aioli for dipping.
WHAT YOU NEED
1 lb (500 g) medium shrimp, peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
2
¼ cup ( ⅓ oz/10 g) loosely packed fresh flat-leaf parsley leaves, finely chopped
1 large egg, lightly beaten
2 tablespoons freshly grated Parmesan cheese
¼ lb (125 g) provolone cheese, cut into pieces to fit on top of meatballs
12 slider buns, split
¼ cup (1 oz/40 g) sliced peperoncini, drained
Warm the olive oil in a heavy-bottomed saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add half of the garlic, the dried basil, and red pepper flakes, if using, and cook just until fragrant, about 30 seconds. Add the tomatoes with their juices, season with salt and pepper, and stir to combine. Bring to a boil. Reduce the heat to low and let the sauce simmer until thickened a bit, about 20 minutes. Taste and season with salt and pepper if needed. Set aside, keeping the sauce warm in the saucepan.
Preheat the oven to 375°F (190°C). Coat a baking sheet with nonstick cooking spray and set aside.
In a large bowl, combine the ground beef, ground pork, parsley, egg, Parmesan, and the remaining half of the garlic. Season well with salt and pepper and form into 12 meatballs. Transfer the meatballs to the prepared baking sheet and bake until cooked through, 15–18 minutes. Remove from the oven, top each meatball with a slice of provolone, and place back in the oven for 1–2 more minutes to allow the cheese to melt.
Set the sliders on the buns. Top with the sauce and peperoncini slices. Close the burgers and serve right away, passing extra sauce at the table.
SERVES 4–6
OPEN-FACE CHICKEN & SPINACH BURGERS
MAKE-AHEAD TIP
Placing these burgers in the refrigerator for 30 minutes before cooking will help them hold together while grilling. For these and other burgers, make a batch of patties ahead of time then freeze them for easy weeknight meals. Form the patties and place a sheet of wax paper between each one (the wax paper will make separating the patties easier). Defrost the burgers overnight in the refrigerator by separating the patties and placing them on a plate in a single layer.
WHAT YOU NEED
5 oz (155 g) fresh spinach leaves
1 ½ lb (750 g) ground chicken, preferably dark meat
3 oz (90 g) smoked mozzarella cheese, shredded
Kosher salt and freshly ground pepper
4 slices sourdough bread
Honey Mustard (see recipe)
1 large, ripe tomato, cut into 4 slices
Bring a saucepan of water to a boil over high heat. Add the spinach and cook just until wilted, about 30 seconds. Drain the spinach and spread out on a kitchen towel. Let cool completely, then wrap the kitchen towel around the spinach and wring until most of the liquid is gone. Transfer the spinach to a cutting board and finely chop.
In a large bowl, combine the ground chicken, spinach, and cheese. Form into 4 patties, using your fingers to create a dimple in each. Season both sides well with salt and pepper. Transfer to the refrigerator to chill for at least 30 minutes and up to overnight.
Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
Coat the grill grate lightly with cooking spray again. Arrange the bread on the grate directly over the heat and grill, turning once, just until toasted, about 2 minutes per side. Transfer to a plate.
Coat the grill grate lightly with cooking spray again. Arrange the burgers on the grate directly over the heat and grill, turning once, until opaque throughout, about 8 minutes per side.
Spread the bread with the honey mustard and top with the tomato and burgers. Serve right away.
SERVES 4
SHRIMP BURGERS WITH HERBED AIOLI & FRISéE SALAD
PREP TIP
By whirling half the shrimp in a food processor you can create the perfect binding texture—meaning fewer bread crumbs are needed and maximum shrimp flavor is preserved. Serve with Sweet Potato Fries (see recipe) and pass extra aioli for dipping.
WHAT YOU NEED
1 lb (500 g) medium shrimp, peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
2
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