Pool Hall Sliders
By Giant Eagle
Prep Time: 20 min.
Cook Time: 15 min.
Combine all the slaw ingredients in a large pot and bring to a boil. Reduce heat to low and continue to cook, stirring occasionally for about 15 minutes, cabbage should be cooked but still a little crunchy. Set aside and let cool to room temperature.
Divide the beef into ¼ cup (2 oz.) balls and shape into patties. Season with a pinch of salt and pepper. Cut each slice of Cheddar into 4 pieces to fit the burger patties; set aside.
Heat a large sauté pan over high heat for 2 minutes. Add vegetable oil and carefully place the burger patties into the pan. Reduce heat to medium. Cook for about 2 minutes on the first side. Flip and cook on the other side for 1 minute, or until the internal temperature of the beef is at least 160ºF. Top burgers with the sliced cheese and let the cheese melt.
While the burgers are cooking, split and toast the slider buns. Build the burgers by placing the cooked patties onto the toasted buns and top with the cooked slaw.
Approximate Nutritional Information (Per 4 sliders):
Calories 910, Fat 35g, Sat. Fat 16g, Trans Fat 1g, Cholesterol 165mg, Sodium 1700mg, Total Carbohydrate 107g, Fiber 1g, Sugars 58g, Protein 44g
ALLERGEN INFORMATION: Tree Nut Free, Peanut Free
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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