Makes: 8 sliders / Preparation time: 10 minutes / Total time: 25 minutes

You can use any variety and amount of chili powder and adjust to taste in this recipe.

1 large avocado

Sea salt and freshly ground black pepper to taste

1 pound ground beef chuck or round

1 jalapeno pepper, seeded, minced

1 small onion, peeled, chopped

1 tablespoon ancho chili powder

1 tablespoon hot New Mexican style chili powder

Sea salt and freshly ground black pepper to taste

3/4 cup low-fat Mexican-style shredded cheese

1 tablespoon canola oil

Small butter lettuce leaves

8 whole wheat slider buns, toasted

1/3 cup chopped cilantro

Condiments of choice, optional

Cut the avocado in half horizontally and remove the pit. Cut each half into thin slices lengthwise. Cut those slices in half again so they will fit nicely on the slider. Set aside. Sprinkle the slices with a little salt and pepper if desired.

In a large bowl, mix together the beef, minced jalapeno, onion, chili powders, salt, pepper and cheese. Evenly divide mixture and shape into 8 patties about 2 1/2-inches in diameter. Make a slight indentation in the center of each. In a grill pan or nonstick skillet, heat the oil over medium heat. (You can grill these, too.) Working in batches, add the sliders to the pan and cook about 4 minutes on each side or to desired degree of doneness. Remove from the pan and repeat with remaining sliders.

Place some lettuce on the bottom half of the bun. Top with the slider. Arrange a few avocado slices on the slider and sprinkle with cilantro. Top with the top half of bun and serve.

309 calories (43 percent from fat), 19 grams fat (6 grams sat. fat), 22 grams carbohydrates, 16 grams protein, 403 mg sodium, 46 mg cholesterol, 5 grams fiber .

From and tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis per 1 slider.