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Article posted: 10/31/2012 5:32 AM

Buffaloaf Chili Cheeseburger

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.

Serves five.

Don Mauer, Lean and Lovin' It

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