PB&J Sliders

Mini beef and mushroom burgers topped with roma tomato and roasted grape and jalapeno jam on pretzel rolls. Served with watercress fennel salad.

Prep Time: 25 minutes

Cook Time: 20 minutes

Yield: 4 Portions

Ingredients
  • 8 slices plum tomato, sliced ¼ inch
  • 8 small pretzel rolls (about 1 ½ ounces per roll)
Roasted Grape and Jalapeno Jam
Prepare a day or two ahead
Ingredients
  • 1 jalapeno pepper, halved, seeds removed
  • 1/3 cup red seedless grapes (about 10-12 grapes)
  • 1 wholehole garlic, peeled
  • 2½ teaspoons shallots, sliced
  • Pinch Kosher salt
  • ¼ teaspoon canola olive oil
  • 2 tablespoons fresh squeezed orange juice (not from concentrate)
  • 1½ teaspoons apple cider vinegar
  • ½ teaspoon honey
Orange Chipotle Vinaigrette
Can be prepared a day or two ahead
Ingredients
  • 1½ teaspoons orange marmalade
  • ½ teaspoon chipotle pepper in adobo sauce, minced fine
  • ¼ teaspoon clove fresh garlic, minced
  • ¼ teaspoon shallots, chopped
  • 1½ tablespoons fresh squeezed orange juice (not from concentrate)
  • 2 teaspoons unseasoned rice vinegar
  • ½ teaspoon honey
  • Pinch black pepper
  • 1 tsp extra virgin olive oil
Beef and Portobello Burger
Can be prepared a day ahead
Ingredients
  • 7 ounces lean ground beef
  • 2 portobello mushrooms, chopped fine (about 1½ cups)
  • 1 teaspoon whole garlic, minced
  • 2 teaspoons fresh cilantro, chopped
  • ½ teaspoon onion powder
  • ½ teaspoon dry ground mustard
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper
Watercress and Fennel Salad
Ingredients
  • 3 cups watercress (packed)
  • 6 tablespoons fresh fennel, shaved
  • 4 tablespoons red onions, sliced thin
  • 4 tablespoons Granny Smith apples, julienne
  • 4 tablespoons red delicious apples, julienne
  • 3 tablespoons orange chipotle vinaigrette (recipe above)
Instructions
1
Roasted Grape and Tomato Jam: In a small bowl combine jalapeno pepper halves, grapes, shallots, garlic clove, salt and oil. Toss to coat well. Place mixture, in single layer, onto a cookie sheet. Roast at 400°F for 10 to 12 minutes. Remove from oven.
2
2. In a sauce pot combine roasted vegetable mixture, orange juice, vinegar and honey. Simmer for 5 minutes.
3
Place mixture into a food processor or blender and process until smooth.
4
Refrigerate jam overnight to allow flavors to blend and mixture to thicken.
5
Orange Chipotle Vinaigrette: In a bowl or blender combine all the ingredients EXCEPT for the olive oil. Blend well. Slowly whisk or stream in oil and mix well.
6
Watercress and Fennel Salad: In a large bowl combine watercress, fennel, red onions and both apples. At service time add chipotle orange vinaigrette and toss well to coat. Serve 1 cup per person.
7
Slider Assembly and Service: In a preheat non-stick skillet or well-oiled grill place slider patties. Cook for 2 minutes on each side or until desired doneness.
8
Lightly toast pretzel rolls.
9
For each slider, spread 1 teaspoon roasted grape and jalapeno jam on heel of roll. Top with 1 cooked slider patty and 1 slice plum tomato.
10
Spread another 1 teaspoon jam on crown of roll and place on sandwich to close.
11
Serve 2 sliders and 1 cup watercress and fennel salad per person.
Nutrition Facts:
Calories
102
Carbs
1g
protein
16g
fat
3g
sat. fat
50g
Cholesterol
0mg
sodium
219mg
fiber
0g
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