Pineapple slices and Worcestershire sauce bring these sliders up to fun, summer status.
- For the Mini Burgers:
- 1 pound 95%-lean ground beef
- 4 tablespoons Worcestershire sauce
- 4 canned pineapple slices
- 12 Hawaiian sweet or small whole-wheat dinner rolls, split
- For the Sauce:
- 1/4 cup barbecue sauce
- 1/4 cup pineapple preserves
- 1 tablespoon packed brown sugar
Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into twelve 1/2 inch-thick mini patties. Set aside.
Combine sauce ingredients in small saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat.
Place pineapple slices on rack in broiler; brush with sauce. Place pan in oven so surface of pineapple is 3 to 4 inches from heat. Broil 4 minutes, turning once and brushing with sauce. Remove pineapple; keep warm.
Place patties on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 8 minutes for medium doneness, until beef is not pink in center and juices show no pink color, turning once and brushing burgers with remaining sauce after turning.
Cut each pineapple slice into thirds. Line bottom of each roll with lettuce; top with burger, then with a pineapple piece. Close sandwiches.
Recipe reprinted by permission of txbeef.org. All rights reserved.
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