Sliders with Carrot Slaw

This tasty hot sandwich is ready in under 30 minutes. These mini cheeseburger sliders will quickly become a weeknight winner.

Beef Filling:
2 tsp. extra-virgin olive oil
3 cloves garlic, chopped
1 tsp. fresh rosemary, chopped
Canadian lean ground beef (450 g)
1/3 cup ketchup
1 Tbsp. Worcestershire sauce
2 tsp. Dijon mustard
½ tsp. black pepper, freshly ground
8 slider buns
¾ cup cheddar cheese, shredded
2 cups baby arugula
2 cups baby spinach

Carrot Slaw:
6 Tbsp. extra-virgin olive oil
8 tsp. cider vinegar
2 tsp. pure liquid honey
sea salt
black pepper, freshly ground
4 cups coleslaw mix
2 carrots, grated

Beef Filling:
In large nonstick skillet, heat oil over medium-high heat; sauté garlic and rosemary until fragrant, about 30 seconds. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes. Stir in ketchup, Worcestershire sauce, mustard and pepper; cook, stirring, until slightly thickened, about 1 minute.

Fill buns with beef mixture, Cheddar cheese and arugula. Serve with slaw

For the Carrot Slaw:
Peel and grate carrot using box grater; set aside. In large bowl, whisk together oil, vinegar, honey, salt and pepper. Stir in coleslaw mix and carrot; let stand for 5 minutes before serving.

Make-Ahead: Cover and refrigerate for up to 24 hours.

Makes 8 servings.