Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 5 tbsp. red wine vinegar, divided | ||
| 1 tsp. Hy-Vee sugar | ||
| ½ c. thinly sliced shallots | ||
| 1 tbsp. Hy-Vee Select extra-virgin olive oil | ||
| 1 tsp. Hy-Vee stone ground Dijon mustard | ||
| 1 tsp. Hy-Vee 40%-less-sodium soy sauce | ||
| 1 ½ c. arugula | ||
| 1 tbsp. chopped fresh chives | ||
| 2 tbsp. canola mayonnaise | ||
| 1 oz. crumbled blue cheese (about 1/4 c.) | ||
| 8 Hy-Vee Gourmet Steakhouse Burger mignon sliders | ||
| 8 Hy-Vee Bakery slider buns, split |
Directions
- In a small bowl, combine 4 tablespoons vinegar and sugar, stirring until sugar dissolves. Add shallots to vinegar mixture; toss. Cover and chill 30 minutes. Toss. Drain and set aside.
- Preheat grill to direct heat over medium-high heat.
- In a large bowl, combine remaining 1 tablespoon vinegar, oil, mustard and soy sauce, stirring with a whisk. Add arugula and chives; toss gently to coat.
- In a small bowl, combine mayonnaise and cheese; set aside.
- Grill patties about 8 to 10 minutes, flipping once, or until temperature reaches 160 degrees.
- Spread the bottom half of each bun with mayonnaise mixture. Top with slider, arugula mixture, pickled shallot and bun top.
Nutrition facts
Servings
560 Calories per serving
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 110mg
- Sodium: 700mg
- Total Carbohydrates: 23g
- Protein: 36g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 10%
0%
Iron 20%
0%
Calcium 20%
Recipe Source:
Hy-Vee weekly ad from the week of May 14, 2014.