Grinder Recipe
Photo: Oxmoor House
The grinder is a specialty served at the Iowa State Fair, home to some of the nation’s richest and most waist-expanding treats. Still a hefty meal-in-one, this rendition takes a lighter approach. We cut the size in half (always a good place to start) and substituted fresh mushrooms for some of the fatty meat.


Serves 4 (serving size: 1 sandwich)
Total time: 25 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 322
Fat 17.4 g
Satfat 6 g
Monofat 4.1 g
Polyfat 6.5 g
Protein 23.6 g
Carbohydrate 22.7 g
Fiber 3.8 g
Cholesterol 57 mg
Iron 3.7 mg
Sodium 740 mg
Calcium 567 mg


1/2 pound cremini mushrooms, trimmed
1 teaspoon canola oil
1/2 pound ground sirloin
1/2 pound 50%-less-fat breakfast sausage
1 cup chopped red onion
1/4 teaspoon crushed red pepper flakes (optional)
2 cloves garlic, minced
1 1/2 cups lower-sodium pasta sauce
2 top-split white-wheat hot dog buns
4 ounces reduced-fat mozzarella cheese, shredded (about 1 cup)


1. Place mushrooms in a food processor, and pulse until finely ground. Reserve.

2. Heat canola oil in a medium nonstick skillet over medium-high heat. Add sirloin and sausage. Cook until golden brown, breaking up meat with a spoon, about 5 minutes; remove with a slotted spoon and reserve. Add onion to pan and reduce heat to medium-low; cook until soft, about 4 minutes.

3. Preheat broiler.

4. Add mushrooms and red pepper, if desired, to the pan, and mix well. Cook until mushrooms are darker in color, about 5 minutes. Add garlic, and cook 30 seconds until fragrant. Add pasta sauce; stir to blend. Return cooked sirloin mixture to pan; bring sauce to a simmer and cook 2 minutes.

5. Divide mixture among buns and top with mozzarella cheese. Broil in oven or toaster oven until cheese melts. Serve warm.

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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