Maple syrup adds touch of fall to mini burgers

Mushrooms, onion and a hint of maple syrup add an autumn 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 can be used instead. Use two regular burger rolls if sliders aren't available.

AUTUMN BURGER SLIDERS

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)

Preparation

Place onion and mushrooms in a microwave-safe bowl and microwave on high three minutes. Add salt and pepper to taste.

For stove top, heat a small nonstick skillet over medium-high heat and spray with olive oil. Add onions and mushrooms and sauté three to four minutes.

Mix the mustard and maple syrup together and set aside.

In a bowl, add half the mushrooms and onions and half the mustard mixture to the meat. Blend well. Add salt and pepper to taste. Form into four small hamburgers (about 3 inches in diameter). Heat a nonstick skillet over medium-high heat and add the hamburgers. Sauté two minutes; turn and sauté three minutes. A meat thermometer should read 145 degrees for medium rare.

Place the burgers on the bottoms of the 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 two sliders per person. Makes two servings.

RED PEPPER AND SWEET POTATOES

1⁄2 pound sweet potatoes, peeled and cut into 1-inch pieces (1-3⁄4 cups)

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

2 teaspoons olive oil

Salt and freshly ground pepper

Preparation

Place potatoes and red bell pepper in a microwave-safe bowl. Cover with plastic wrap or a plate. Microwave on high five minutes. Let stand one minute. Remove cover and add olive oil and salt and pepper to taste. Toss well. Makes two servings.

Linda Gassenheimer's latest book is "The Flavors of the Florida Keys." Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.