Buffaloaf Chili Cheeseburger
Ground beef gets mixed with sauteed peppers, Chianti and American cheese before hitting the grill. Served with cumin-infused ketchup, it makes a hearty and lean burger.
Courtesy of Don Mauer
1 tablespoon olive oil
½ cup chopped shallot
2 large garlic gloves, minced
1 large jalapeño pepper, stem and seeds removed and cut into small dice
1 tablespoon chili powder
1½ teaspoons ground cumin
¼ cup Chianti
¼ cup low-fat plain kefir or plain yogurt
1 large egg, beaten
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon table salt
½ teaspoon fresh-ground black pepper
½ cup canned black beans (organic preferred), drained and rinsed under cold water and coarsely mashed with a fork
1/3 cup Saltine crackers (about 8), crushed
4 slices American cheese, cut into small dice
1 pound ground bison
5 whole-wheat hamburger burns, cut sides toasted on grill
Cumin Tomato Ketchup
½ cup tomato ketchup
1½ teaspoons ground cumin
Add olive oil to a medium skillet and place over medium to medium-high and when hot add shallot, jalapeño, garlic, chili powder and cumin; sauté until softened, about 4-5 minutes. Add Chianti and scrape up browned bits from pan bottom and stir into liquid until dissolved, about 1 minute. Remove from heat and set aside to cool.
In a medium mixing bowl add kefir or yogurt, egg, mustard, Worcestershire sauce, salt, and pepper and whisk together until combined. Add black beans, cracker crumbs, diced cheese and cooled vegetables and stir together until combined. Add ground bison and, working with clean hands, mix until evenly blended. Form mixture into 5 patties (it is a little sticky), each weighing about 6 ounces. Cook burgers over a hot grill for 3 to 4 minutes per side or until an instant-read digital thermometer inserted in the burger's center registers 140 degrees.
For the ketchup: Add ketchup and cumin to a small mixing bowl and whisk together until combined.
Place burgers on toasted buns and serve with cumin tomato ketchup.
Don Mauer, Lean and Lovin' It
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