Published November 28, 2012
Touch of autumn
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 dinnerinminutes.com.