Touch of autumn

November 28, 2012 

Mushrooms, onion and a hint of maple syrup add a crisp fall flavor to sliders. Using a microwave shortens the timing for this dinner and saves washing extra pots.

Look for extra-lean ground sirloin in the market. Ground turkey or chicken can be used instead.

Helpful hints

Nutrition: This meal contains 647 calories with 23 percent of calories from fat.

Substitutions: Use 2 regular burger rolls if sliders aren’t available.

To buy: 1 package button mushrooms, 1 jar Dijon mustard, 1 bottle maple syrup, 3/4 pound lean ground sirloin (95 percent lean), 1 package whole wheat mini-hamburger rolls, 1/2 pound sweet potatoes, 1 medium red bell pepper.

Staples: Onion, olive oil, salt, black peppercorns.

AUTUMN BURGER SLIDERS 1/2 cup chopped onion

1/2 cup coarsely chopped button mushrooms

Salt and ground pepper

2 tablespoons Dijon mustard

2 tablespoons maple syrup

3/4 pound lean ground sirloin (95 percent lean)

4 whole wheat slider buns

Place onion and mushrooms in a microwave-safe bowl and microwave on high 3 minutes. Add salt and pepper to taste. Or if you’d rather cook on the stove-top, heat a small nonstick skillet over medium-high heat and spray with olive oil. Add onions and mushrooms and saute 3-4 minutes.

Mix the mustard and maple syrup together and set aside.

In a bowl, add half of the mushrooms and onions, and half of the mustard mixture to the meat. Blend well. Add salt and pepper to taste. Form into 4 small hamburgers. Heat a nonstick skillet over medium-high heat and add the hamburgers. Saute 2 minutes; turn and saute 3 minutes. A meat thermometer should read 145 degrees for medium rare.

Place the burgers on the bottom of the 4 slider rolls. Spoon the remaining mushrooms and onions over the burgers and pour the remaining mustard mixture on top. Close burgers with tops of the slider rolls and serve 2 sliders per person.

Per serving: 495 calories (21 percent from fat), 11.7 g fat (4.4 g saturated, 5.2 g monounsaturated), 216 mg cholesterol, 47.6 g protein, 48.6 g carbohydrates, 6.3 g fiber, 632 mg sodium. RED PEPPER/SWEET POTATOES 1/2 pound sweet potatoes, peeled and cut into 1-inch pieces (13/4 cups)

1 medium red bell pepper, seeded and cut into 1-inch pieces (about 1 cup)

2 teaspoons olive oil

Salt and ground pepper

Put potatoes and red bell pepper in a microwave-safe bowl. Cover and cook on high 5 minutes. Let stand 1 minute. Remove cover; add olive oil, salt and pepper to taste. Toss.

Per serving: 152 calories (28 percent from fat), 4.7 g fat (0.7 saturated, 3.3 g monounsaturated), no cholesterol, 2.4 g protein, 26.2 g carbohydrates, 4.7 g fiber, 64 mg sodium.

Makes 2 servings Makes 2 servings Linda Gassenheimer is the author of 14 cookbooks including “The Flavors of the Florida Keys.” Go to

The Olympian is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service