Herb Sliders Steve Kemble   From Every Day with Rachael Ray February 2008 MAKES 1 DOZEN MINI BURGERS Prep Time: 15 min Cook Time: 10 min 1 1/2 pounds ground beef 1 tablespoon chopped fresh dill 1 tablespoon chopped flat-leaf parsley 1 large shallot, finely chopped 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup extra-virgin olive oil Dijon mustard 12 soft dinner rolls, such as potato rolls, split 1/2 pound white cheddar cheese, shredded 3 plum tomatoes, sliced 1. Preheat the broiler. In a bowl, combine the ground beef, dill, parsley, shallot, salt and pepper; form into 12 patties. 2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat; add 6 patties and cook for 2 minutes, then flip and cook for 1 1/2 minutes more for medium-rare. Repeat with the remaining olive oil and patties. 3. Spread some mustard on the roll bottoms and arrange on a broiler pan; place a patty on each and top with the cheese. Melt the cheese under the broiler, about 30 seconds. Cover with the tomato slices and roll tops.

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