Baby Mushroom Bacon Cheese Burgers with Field Greens

Prep Time: 20 minutes
Cook Time: 10 minutes

Everybody loves sliders. If you’re looking for a fresh idea for summer party food, look no further than my recipe for Baby Mushroom Bacon Cheese Burgers with Field Greens. Small size sliders appeal to our lighter summer appetites and just a little over a pound of beef makes 12 adorable burgers.

Season them with generous amounts of salt and freshly ground black pepper, then get your grill sizzling hot before placing the burgers on it. Turn them just once and when they’re no longer pink inside, they’re done. During the last couple minutes of cooking, top each baby burger with a slice of cheese then dress it up for a party. Toss Dole Field Greens with a super easy Sweet Onion Vinaigrette. Spoon a little salad onto silver dollar –sized buns and top each one with a burger, sautéed mushrooms and bacon.

Skewer each baby burger with a decorative pick , place them on a serving platter and prepare to be swarmed by your family and friends. For more great summer entertaining recipes visit Dole.com

Directions

Gently form ground beef into 12 small burgers; season with salt and pepper to taste. Grill or broil until desired degree of doneness.

Spread bottom of each bun with mayonnaise. Toss salad with Sweet Onion Vinaigrette to taste. Spoon salad onto each bun. Top each with mini burger, cheese slice, sauteed mushrooms and crumbled bacon. Top each burger with top half of bun. Serve.

Sweet Onion Vinaigrette: Whisk together 1/2 cup grape seed oil, 1/4 cup white balsamic vinegar, 1/2 cup finely chopped sweet onion and freshly ground pink peppercorns to taste, until blended. Makes about 3/4 cup

Yield:	12 baby burgers

What's Needed:

1-1/4 pounds ground beef
Salt and freshly ground black pepper
12 small (silver dollar size) soft buns, cut in half, toasted
Mayonnaise to taste
3/4 cup DOLE® Field Greens
Sweet Onion Vinaigrette (recipe below)
12 small slices white Cheddar cheese
4 ounces mushrooms, sliced and sautéed
4 strips bacon, cooked until crisp and crumbled

Sweet Onion Vinaigrette:
1/2 cup grape seed oil
1/4 cup white balsamic vinegar
1/2 cup finely chopped sweet onion
Freshly ground pink peppercorns to taste

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Recipe brought
to you by Amy Tobin

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