These simple burgers get a flavorful kick from jalapeño and sautéed mushrooms. They’re a little messy to pick up in buns, but don’t let that stop you! Of course, they’re also good served on balsamic-dressed salad greens and eaten with a knife and fork.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
2 jalapeño peppers (seeded and diced)
1 shallot (finely chopped)
2 cloves garlic (finely chopped)
2 teaspoons low-sodium Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound ground bison
2 teaspoons canola oil
4 slices low-fat provolone cheese
1 tablespoon olive oil
1/2 pound cremini mushrooms (sliced)
1/4 cup dry red wine
1 teaspoon fresh thyme leaves
In a large bowl, mix together peppers, shallot, garlic, Worcestershire sauce, salt, and pepper. Add bison, gently mix with your hands, and form into four patties.
Heat canola oil in a nonstick skillet over medium heat. Place patties in skillet, cover, and cook for 3–5 minutes. Flip patties, cover skillet, and cook for an additional 3–5 minutes. Top each burger with a slice of provolone cheese, cover skillet, and cook until cheese has melted, about 30 seconds. Remove from pan.
While burgers cook, heat a separate skillet over medium heat. Add olive oil; when hot, stir in mushrooms. Cook for 5 minutes, stirring often. Stir in red wine, increase heat to medium-high, and cook until most of the wine has burned off, 2–4 minutes. Remove from heat and stir in thyme, along with salt and pepper, if desired.
Place burgers on serving plates and top with mushrooms.
Recipe Additional Notes:
PER SERVING: 392 cal, 8g fat (4g mono, 1g poly, 4g sat), 94mg chol, 30g protein, 6g carb, 1g fiber, 492mg sodium
Tue, 2011-11-01 18:49