You see them in restaurants and high-end eateries all across Canada, little bite-sized beef "sliders" or mini-burgers. They are easy to make and even easier to eat (think cocktail party fare).
So-Trendy Sirloin Sliders
1 14-g pkg dried porcini mushrooms
15 ml (1 tbsp) olive oil
4 cloves garlic, unpeeled
750 g (1 1/2 lb) lean or extra-lean ground beef sirloin
30 ml (2 tbsp) finely chopped fresh tarragon
5 ml (1 tsp) salt
2 ml ( 1/2 tsp) pepper
6 sourdough or Kaiser buns 11 cm (4 1/2-inch) long, split in half horizontally
Arugula leaves
90 g (3 oz) soft goat cheese, crumbled
6 tomato slices
Combine porcini mushrooms with 250 ml (1 cup) boiling water and let stand for 20 minutes. Drain and rinse; chop finely and set aside.
Heat oil in a small skillet over very low heat. Add unpeeled garlic; cook, stirring often, for about 10 minutes or until softened and skins are golden. Remove from skillet; let cool slightly. Squeeze garlic out of skins into large bowl, mashing with back of spoon.
Add porcini mushrooms, ground beef, tarragon, salt and pepper to garlic; lightly combine. Form into six 2-cm (3/4-inch) thick patties. Grill patties over medium-high heat for 5 to 7 minutes per side or until digital rapid-read thermometer inserted sideways into centre of each reads 71 C (160 F).
Meanwhile, grill cut sides of buns until lightly golden. Place arugula on bottom halves; top each with cooked patty. Top each patty with goat cheese, tomato slice and bun top.
Makes 6 servings.
Nutrition information per serving: 360 calories, 31 g protein, 15 g fat, 25 g carbohydrates.
Source: Beef Information Centre.
