Thinking of this weekend’s Super Bowl, how about some spicy buffalo sliders with hot chipotle flavor and a taco salad for your bash? You can share them with your game-day guests or save the recipes for an easy weeknight dinner anytime you want.
Chipotle peppers are smoked, dried jalapeño peppers. You can buy them whole or ground with other spices in adobo sauce.
For this quick dinner, I use ground chipotle powder found in the spice section of the market. It adds a smoky flavor to the burgers. The powder can also spice up most other foods: salad dressings, vegetables, potatoes, rice and meats.
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▪ These burgers have a kick. If you’re sensitive to hot spice, reduce the chipotle powder to 1 teaspoon.
▪ Lean ground beef (95 percent fat-free) can be used if ground buffalo is not available.
▪ Start burgers.
▪ While burgers cook, assemble salad.
Food Editor Evan Benn recommends All Day IPA from Founders Brewing Co. in Michigan (available in South Florida).
“India pale ales are great at cooling down the heat of spicy foods,” Benn says. “Plus, All Day has a lower-than-usual alcohol content, which means you can drink several during the game without exhausting your liver or palate.”
Wine columnist Fred Tasker suggests a zinfandel with this spicy meal.
“It’s hearty, fruity with a hint of sweetness and a little spice.”
To buy: 3/4 pound ground buffalo, 1 bottle chipotle powder, 1 jar reduced-fat mayonnaise, 1 package whole-wheat slider rolls (mini hamburger rolls), 1 red bell pepper, 1 bag shredded iceberg lettuce, 1 tomato and 1 small bag reduced-fat tortilla chips.
Staples: Onion, salt, reduced-fat oil and vinegar dressing.
Find more of Linda Gassenheimer’s recipes on her website, dinnerinminutes.com, and on
SOUTHWESTERN BUFFALO SLIDERS
3/4 pound ground buffalo
1/2 tablespoon chipotle powder, plus 1/2 teaspoon, divided
1/4 teaspoon salt
1 cup thin sliced onion
1 cup thin sliced red bell pepper
1/4 cup reduced-fat mayonnaise
4 whole-wheat slider rolls (mini hamburger rolls)
1 1/4-ounce each
Mix ground buffalo with 1/2 tablespoon chipotle powder and salt. Form into 4 patties (about 3 inches in diameter). Heat a large nonstick skillet over medium-high heat. Add the burgers, onion and red pepper. Sauté 4 minutes. Turn burgers over and stir the vegetables. Sauté 4 minutes. A meat thermometer should read 145 degrees for medium rare.
Remove the burgers from the skillet and place the burgers on the bottom of the 4 slider rolls. Continue to cook the onion and red pepper for 2 to 3 minutes. Mix the mayonnaise with the remaining 1/2 teaspoon chipotle powder and spread over the cut side of the tops of the rolls. Spoon the onion and red peppers over the hamburgers and close with the roll tops. Makes 2 servings.
Per serving: 530 calories (27 percent from fat), 15.9 g fat (3.2 g saturated, 4 g monounsaturated), 108 mg cholesterol, 48.3 g protein, 45.8 g carbohydrates, 7.3 g fiber, 964 mg sodium.
4 cups shredded, washed, ready-to-eat iceberg lettuce
1 tomato cut into cubes, about 1 cup
2 tablespoons reduced-fat oil and vinegar dressing
2 cups reduced-fat tortilla chips, about 1 ounce
Toss lettuce and tomato in a medium-size bowl with the dressing. Break tortilla chips into bite-size pieces and sprinkle over the salad. Makes 2 servings.
Per serving: 102 calories (20 percent from fat), 2.2 g fat (0.3 g saturated, 0.6 g monounsaturated), 1 mg cholesterol, 3.6 g protein, 18.6 g carbohydrates, 3.9 g fiber, 90 mg sodium.