Southwest Venison Cheeseburgers - 3g Carbs, 1g Fiber, 1g Sugar
From: www.drgourmet.com
Serve with lettuce, tomato, and onions on a whole-wheat hamburger roll or gluten-free bun.
Note: Those who are gluten-sensitive will want to use a gluten-free bun. For that reason, the Nutrition Facts do not include the bun.
Serve with Romaine with Heirloom Tomatoes with Orange Vinaigrette and Romano Cheese or Napa Cabbage Salad or Jicama Salad or Cole Slaw or Healthy Caesar Salad or Zucchini Salad.
Special Diet Information - - -
Coumadin (Warfarin): This recipe is safe for Coumadin (warfarin) users.
Lactose: This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium: This is a low sodium recipe.
GERD / Acid Reflux: This recipe contains GERD triggers and those with
GERD may wish to avoid it.
Gluten Sensitivity: This recipe is safe for those who are sensitive to
gluten. Check for flour or modified food starch in pre-shredded cheese.
Use a gluten-free hamburger bun.
"Not that long ago the idea of making a burger with jalapenos on it
would have been rejected because of its limited appeal. But things
have changed dramatically in a fairly short time. Salsa is America's
favorite condiment, surpassing ketchup several years ago now."
-Brad Haley, Marketing Executive at Carl's Jr.
The refrigerator light goes on...
Venison is lovely and very lean so it makes great burgers. This is a
full quarter pound cheeseburger and only 313 calories and only 15 grams
fat. You can make this with extra lean ground beef but it won't have
quite the lovely wild flavor. Ground lamb makes a good burger as well
but ask the butcher to grind you some from the shoulder so that it is
very lean.
--> Poblano Chilies
These are peppers that range from very dark green to almost black. They
are mildly spicy, with a heat index of mild to medium. The darker chilies
have a more intense flavor. When the chili has been seeded but left whole,
it is called a capon and is ready for stuffing.
As the pepper matures, it turns a reddish brown. Dried poblanos are known
as Ancho chilies.
1/2 cup chopped pepper = 14 calories, 0g fat, 0g sat fat, 0g mono fat,
<1g protein, 3g carbohydrates, 1mg sodium, 0mg cholesterol
This recipe can be multiplied by 2.
This recipe can be divisible by 2.
The pre-cooked burgers keep well for about 24 hours in the fridge.
Cooking Time: 45 Min
Servings: 4
Serving size: 4 oz burger
2 small poblano peppers
1 jalapeno pepper
1 shallot (diced)
1/2 tsp ground cumin
1/4 tsp chili powder
1/2 tsp salt
1/8 tsp fresh ground black pepper
1/2 cup cilantro leaves (chopped)
1 lb ground venison
1 egg white
1 Tbsp olive oil
2 oz reduced fat Monterrey jack cheese (shredded)
4 whole wheat or gluten-free hamburger buns
Preheat the oven to 375 degrees F. Place the poblano peppers and the
jalapeno pepper in the oven. Roast for about 25 - 30 minutes. Turn once
or twice.
Remove the peppers from the oven an place in a paper bag to cool. When
they are cool the skins will slip off easily and then seed the peppers.
Cut the peeled and seeded poblanos into strips about 1/4 inch wide.
Set aside.
Mince the jalapeno pepper and add to a medium mixing bowl. Add the
shallot, cumin, chili powder, salt, black pepper, cilantro leaves,
venison, egg white and olive oil and mix together until well blended.
Let stand at least 20 minutes in the refrigerator.
Preheat the oven to 450 degrees F. Place a large non-stick grill pan
in the oven while it is preheating.
While the oven is preheating form the venison into four burgers. Folding
the meat inside waxed paper helps you to make the burgers the right
thickness without sticking to the counter.
When the pan is hot place the burgers in to sear. Return the pan to
the oven. Cook for about 5 minutes on the first side.
While the burgers are cooking on the first side place the tops of the
hamburger buns cut side up on a cookie sheet. Divide the shredded
cheese between the tops of the hamburger buns and top the cheese with
the strips of roasted poblano chilies.
Place the sheet pan in the oven and then turn the burgers. Cook for
about 3 minutes on the other side for rare and longer for medium-rare
or medium.
Place the cooked burgers on the buns and serve.
Alternatively, these burgers can be cooked well on the barbeque grill.
Timing will be similar.
Servings: 4
Serving size: 4 oz burger
Nutrition per Serving:
266 Calories, 131 Calories from Fat, 15g Total Fat, 6g Saturated Fat,
5g Monounsaturated Fat, 0g Trans Fat, 99mg Cholesterol, 470mg Sodium,
3g Total Carbs, 1g Dietary Fiber, 1g Sugars, 30g Protein
Vitamin A 9% - Vitamin C 54% - Calcium 12% - Iron 21%
Vitamin K 13 mcg - Potassium 493 mg - Magnesium 35 mg
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