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Mushrooms, mustard, maple syrup for tasty mini burgers

By Miami Herald

Mushrooms, onion and a hint of maple syrup add flavor to these mini burgers. 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 also can be used instead. Use two regular burger rolls if slider buns aren't available.

Burger Sliders

Makes 2 servings.

     1/2  cup coarsely chopped onion

     1/2  cup coarsely chopped button mushrooms

     Salt and freshly ground pepper

     2     tablespoons Dijon mustard

     2     tablespoons maple syrup

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

     4     whole-wheat slider buns (mini hamburger rolls)

PLACE onion and mushrooms in a microwave-safe bowl and microwave on high 3 minutes. Add salt and pepper to taste. (If cooking on the stovetop, heat a small nonstick skillet over medium-high heat and spray with olive oil. Add onions and mushrooms and sauté 3 to 4 minutes.)

MIX the mustard and maple syrup together and set aside.

ADD in a bowl, half the mushrooms and onions and half the mustard mixture to the meat. Blend well. Add salt and pepper to taste.

FORM into 4 small hamburgers (about 3 inches in diameter.) Heat a nonstick skillet over medium-high heat and add the hamburgers. Sauté 2 minutes; turn and sauté 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 the burgers with the tops of the slider rolls and serve 2 sliders per person.

Nutrition information: Per serving: 495 calories (21 percent from fat), 11.7 grams fat (4.4 grams saturated, 5.2 grams monounsaturated), 216 milligrams cholesterol, 47.6 grams protein, 48.6 grams carbohydrates, 6.3 grams fiber, 632 milligrams sodium.


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