Shanghai Sliders

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 small yellow onions, thinly sliced (about 2 cups)
• 1 cup low sodium chicken broth
• 1/4 cup dry sherry or 1/4 cup apple juice
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 2 slices fresh gingerroot (1/4-inch slice)
• 1 cup ketchup
• 2 teaspoons roasted red chili paste, if desired
• 1 1/2 lbs lean ground beef (at least 80%)
• 4 medium green onions, finely chopped
• 1 tablespoon finely chopped fresh gingerroot
• 1 teaspoon garlic salt
• 16 mini hamburger buns, split (2 1/2 inches in diameter)

Recipe

• 1 in a 10-inch skillet, mix onion topping ingredients; heat to boiling over high heat, stirring occasionally.
• 2 decrease heat to med-low; simmer about 15 minutes or until onions are softened and liquid is reduced by half; remove gingerroot slices.
• 3 meanwhile, in a small bowl, mix ketchup and chile paste; set aside.
• 4 in a big bowl, mix beef, green onions, chopped gingerroot, and garlic salt with hands, just until blended.
• 5 divide mixture into 16 equal portions.
• 6 using wet hands, shape each portion into a patty, about 1/4-inch thick.
• 7 heat a 12-inch nonstick skillet over med-high heat.
• 8 add in patties; cook 3-4 minutes on each side, pressing patties down lightly with a spatula to flatten before turning over, until meat thermometer inserted in center of patties reads 160°.
• 9 place patties on bottoms of buns; top patties with ketchup mixture.
• 10 using slotted spoon or fork, remove onion slices from skillet; place on top of ketchup mixture.
• 11 top with bun tops and serve.
• 12 *per serving--350 calories, 12 g fat, 2 g fiber.