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Mushroom Mozza Sliders with Sun-Dried Tomato Pesto

Created by KittenCal on October 25, 2014

SLIDERS
1/2 pound fresh crimini mushrooms
1/2 cup yellow onion, finely chopped
1/2 pound lean ground beef
2 to 3 garlic cloves, minced
1 large egg (slightly beaten)
1/2 cup dried bread crumbs
1 teaspoon seasoned salt
Freshly ground pepper, to taste
4 ounces Mozzarella cheese (cut into twelve 1/2-inch cubes or a little larger, you will stuff a cube in the ground beef mixture)

Step 1: Using either a food processor or by hand, finely chop mushrooms and onion.
Step 2: In a skillet over medium heat cook mushrooms and onions for 5 minutes or until tender and moisture has evaporated. Set aside.
Step 3: In medium bowl mix together ground beef, garlic, egg, bread crumbs, salt and pepper. Add cooked mushroom mixture. Mix well.
Step 4: Divide mixture into 12 portions. Form each portion around a piece of cheese and flatten slightly. Place patties on a plate. Refrigerate for 30 minutes or up to 24 hours covered with plastic wrap.
Step 5: Place patties on a greased baking sheet. Bake at 400 degrees F for 20 minutes or until tests done.
Step 6: Sun-Dried Tomato Pesto: In bowl of food processor, with the metal blade, place sundried tomatoes, basil, walnuts, and garlic. Pulse until forms consistency of wet sand. Add Parmesan cheese. Pulse 1-2 times to combine. With motor running, drizzle olive oil from top. Blend until well combined.
Step 7: TO SERVE: spread Sun-Dried Pesto on bottom of slider bun. Top with slider patty. Top with more pesto and fresh basil leaf, if desired. Top with bun. Serve immediately.