Fresh From the Garden Sliders

It is still that time of year where gardens are pumping out loads of great food.  And even if you don't have a garden, you can get fantastic fresh produce for great prices at the store.  This recipe is an homage to my own garden, which has finally fruited tomatoes and never-ending rainbow chard!

This recipe utilizes our Pastamore Traditional Barrel-Aged Balsamic Vinegar as most of our other burgers have.  This recipe also uses the Pastamore Roasted Garlic Balsamic Dipping Oil.  This oil gave a fantastic flavor to the squash, and really enhanced their fresh flavor.

Ingredients:  Servings - 3-4
1 lb - ground beef (85/15 or 80/20 preferred)

1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vineger

1/2 tsp - salt
1/2 - 1 tsp - fresh sage
1/4 tsp - black pepper
2 - medium-sized tomatoes
1 bunch - rainbow chard (regular chard will also do)
2-3 oz - feta cheese crumbles
2 - yellow squash
1/2 Tbsp -  Pastamore Roasted Garlic Balsamic Dipping Oil
6 - slider buns
As needed - salt and black pepper

Directions:
1.  Rinse the yellow squash.  Cutting on a strong bias, slice the squash into 1/3" thick slices.  Place onto a plate, and drizzle with 1/2 Tbsp of Pastamore Roasted Garlic Balsamic Dipping Oil.  Lightly season with salt and black pepper.  Rub the squash onto the oil so that both sides are covered.  Set to the side.

2.  Fine dice the fresh sage.  Place the ground beef into a medium/large mixing bowl.  Add the Pastamore Traditional Barrel-Aged Balsamic Vinegar, fresh sage, 1/4 tsp black pepper, and 1/2 tsp salt.  Mix until all of the ingredients are evenly distributed.  Create 6 even-sized patties, and place them onto a plate.

3.  Turn on the grill to medium-high heat.  Once the grill is hot, add the squash and the burgers.  Squash should be cooked until they have become tender and have achieved nice grill marks.  Burgers should be cooked until the desired temperature has been reached, and they should only be turned once during the cooking process.  When finished, remove from the grill and place to the side.


4.  Place the buns on the grill and lightly toast.  Remove the buns from the grill, and place the chard leaves directly onto the grill surface.  Turn once during cooking, and cook until they have become slightly crispy.

5.  Slice the tomatoes into 1/4-1/3" thick slices.

6.  Plate the bottom half of the bun, and top with the grilled chard.  Next, add the burger, and top with the tomato slice.  Finally, top with feta and add the top half of the bun.  Serve and enjoy!