CUSTOMIZED FAVORITES: Mediterranean Bison Burger . . . Maxed Mac-Cheese Hot Dog
By: Herald Wire Reports,
Mediterranean Bison Burger
1 pound ground bison
8 green olives, chopped
3 sun-dried tomato halves in oil, chopped
1 egg, slightly beaten
½ cup bread or cracker crumbs
¾ teaspoon salt
Freshly ground pepper
2 tablespoons olive oil
1 red onion, halved, cut in thin slices
1 tablespoon balsamic vinegar
4 buns, toasted
Place bison in a large bowl; break up slightly with fork. Add olives, sun-dried tomato and egg; work together with your hands until just mixed (don’t overwork). Add breadcrumbs, ¼ teaspoon of the salt and pepper to taste; mix until just combined. Form into four patties; season them on both sides with ¼ teaspoon of the salt and pepper to taste.
Heat 1 tablespoon of the oil in a large skillet; add patties. Cook, turning once, until browned on both sides and medium rare, 9 minutes.
Meanwhile, heat remaining 1 tablespoon of the oil in a second large skillet; add onion, seasoning with remaining ¼ teaspoon of the salt. Cook onions until soft and translucent, stirring in balsamic vinegar when almost done, 8 minutes. Serve burgers on buns topped with onions and condiments of your choice.
Yield: Serves 4.
Approximate nutritional analysis per serving: 549 calories, 29 grams fat (2 grams saturated), 147 mg cholesterol, 36 grams carbohydrates, 35 grams protein, 951 milligrams sodium, 2 grams fiber.
Maxed Mac-Cheese Hot Dog
2 tablespoons butter
4 split-top hot dog buns
8 ounces elbow pasta
½ cup sour cream
2 cups shredded Cheddar cheese
½ teaspoon mustard powder
½ teaspoon garlic powder
Splash of hot sauce
4 slices prosciutto
4 hot dogs
1 avocado, peeled, pitted and sliced
In a large skillet over medium, melt the butter. Place the buns in the skillet, turned on their sides. Toast until lightly crisped and brown, about 2 minutes. Turn to toast the other side, then remove from the pan and set aside.
Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Reserve ¼ cup of the pasta-cooking water, then drain the pasta and return it to the saucepan.
Add the sour cream, Cheddar cheese, mustard powder, garlic powder and hot sauce. Stir well to mix and melt the cheese. If the sauce is too thick, add a bit of the reserved cooking water. Cover and set aside.
Tightly wrap 1 slice of prosciutto around each hot dog, pressing it to keep the edges in place.
Heat a grill to medium. Lightly oil the grates or coat them with cooking spray.
Grill the hot dogs, turning them periodically, until the prosciutto is evenly crisped and lightly browned, about 4 to 5 minutes.
To assemble, spoon a generous amount of mac and cheese into each bun. Nestle a hot dog into the macaroni, then top with slices of avocado. Sprinkle a pinch of smoked paprika over each assembled hot dog.
Yield: Serves 4.
Approximate nutritional analysis per serving: 953 calories, 56 grams fat (28 grams saturated), 131 milligrams cholesterol, 76 grams carbohydrate, 35 grams protein, 5 grams fiber, 1,580 milligrams sodium.