BURLINGTON, Vt. -
The big game is coming up Sunday and when many think of the Super Bowl, they also think food. So we turned to two players from Vermont's only AAA semi-pro football team to find out what they like to cook and eat game day.
Paul Barclay is the CEO of VT Ice Storm and played backup quarterback. Darrell Langworthy was a defensive end for the Ice Storm and is the executive sous-chef for the Burlington Country Club.
Ruben Burger sliders
Ingredients:
- 1/2 lb of deli corned beef
- 1lb of ground beef 80% lean is best
- Sliced Swiss cheese
- Thousand Island dressing
- 1 can sauerkraut
- Montreal steak seasoning
- 1 package of dinner rolls
Instructions:
1. In a bowl, mix together your ground beef and corned beef with a little Montreal steak seasoning. Make 2 oz. patties.
2. On your stove, get a frying pan hot and cook off your burgers until your desired temperature.
3. Top your mini-burger with sauerkraut and Swiss cheese, place on the split dinner rolls and top off with the Thousand Island dressing.
For more, watch the video from The :30.
