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.
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- Calories: 322
- Fat: 17.4g
- Saturated fat: 6g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 6.5g
- Protein: 23.6g
- Carbohydrate: 22.7g
- Fiber: 3.8g
- Cholesterol: 57mg
- Iron: 3.7mg
- Sodium: 740mg
- Calcium: 567mg
- 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.
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