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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.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary

total:
25 mins
Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place mushrooms in a food processor, and pulse until finely ground. Reserve.

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  • 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.

  • Preheat broiler.

  • 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.

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

Source

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Nutrition Facts

322 calories; fat 17.4g; saturated fat 6g; mono fat 4.1g; poly fat 6.5g; protein 23.6g; carbohydrates 22.7g; fiber 3.8g; cholesterol 57mg; iron 3.7mg; sodium 740mg; calcium 567mg.
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