Ingredients

• 1 ½ lb ground chuck
• 1 (4 oz) can diced green chilies
• 1 tablespoon jalapeño hot sauce
• 1 (1 oz) packet fajita (or taco) seasoning mix
• 1 Hass avocado
• 12 bakery dinner rolls
• ½ cup jalapeño pimiento cheese spread

Steps

1. Combine ground chuck, chilies (do not drain), hot sauce, and seasoning mix until blended; shape into 12 (½-inch-thick) patties (wash hands).
2. Preheat large sauté pan on medium-high 2–3 minutes. Add patties; cook 3–4 minutes on each side until browned and 160°F. Halve avocado, discard pit, and slice flesh thinly.
3. Slice open rolls, if needed. Place 1 patty in each bun; top evenly with avocado slices and cheese spread. Serve.

Ingredients

• 1 Granny Smith apple
• ½ cup sweetened, dried cranberries
• 2 tablespoons canola oil
• 3 seasoned frozen turkey burgers
• 3 tablespoons Vidalia onion dressing, divided
• 3 slices Muenster cheese (3 oz)
• 12 bakery dinner rolls
• ¼ cup Dijon mustard

Steps

1. Quarter and core apple, then slice thinly. Chop cranberries coarsely.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add burgers; cook 4–5 minutes on each side until 165°F. Combine cranberries and dressing.
3. Top burgers evenly with apple slices, cranberry mixture, and cheese; cook 1 more minute to melt cheese. Remove burgers from pan; cut each into 4 pieces.
4. Slice rolls open, if needed; spread mustard on cut sides. Add burgers; serve.

Ingredients

• ¾ cup chili starter beans
• 6 angus beef, bun-length hot dogs
• 12 bakery dinner rolls
• 2 tablespoons Dijon mustard
• ¼ cup Vidalia onion dressing
• ¼ cup sliced fresh green onions
• ¼ cup prepared cheese spread

Steps

1. Mash beans with fork until spreadable. Butterfly hot dogs by slicing almost in half lengthwise; slice rolls in half for buns, if needed.
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place hot dogs in pan; cook 3–4 minutes on each side until thoroughly heated. Cut across each hot dog to make 2 halves. Microwave beans on HIGH 1–2 minutes until hot.
3. Spread ½ teaspoon mustard inside bottom half of each bun, then add 1 hot dog half. Top each with 1 tablespoon beans, 1 teaspoon onion dressing, and 1 teaspoon green onions. Spread 1 teaspoon cheese spread inside top half of each bun; assemble sliders. Serve.