Triple Sliders

By amity

Ingredients

• Pesto Mayo:
• 5 tablespoons canola oil
• 2 cups frozen chopped onions
• 1 1/2 pounds ground beef, 85 percent lean
• 2 tablespoons grill seasoning
• 2 slices mozzarella cheese, each piece cut into 4 pieces
• 12 small potato dinner rolls, sliced in 1/2 and toasted (recommended: Martin's)
• 1/2 cup mayonnaise
• 2 tablespoons pesto

Preparation

Step 1

Burgers:

Heat 3 tablespoons of canola in a large pan over medium low heat. Add onion and cook until golden brown and caramelized about 15 to 20 minutes, making sure to stir every few minutes.

Preheat the broiler.

Form the ground beef into 12 equal-sized mini patties. Heat the remaining canola oil in a large skillet over medium-high heat. Season each side of the patties with the grill seasoning, put them into the skillet and cook for 3 minutes. Flip the burgers, top 4 with some of the blue cheese, the next 4 with 2 slices of Cheddar and the final 4 with 2 slices of mozzarella cheese. Put under the broiler until the cheese is melted, about 30 seconds

Pesto Mayo:

Combine the mayonnaise and pesto in a small bowl. Set aside.

Assembly: Put the burgers on the bottom halves of each bun. Top the 4 mozzarella burgers with some of the pesto mayo and cover with the top half of the rolls. Arrange them on a serving platter and serve immediately.