Bronco Burger Recipe

Bronco Burger Sliders by The Cooking Cardiologist, Dr. Richard Collins

For the blueberry jalapeño ketchup (enough for 16 sliders):

2 cup fresh blueberries, washed and sorted
1 jalapeño, seeded and chopped
2 T Dijon mustard
2 T brown sugar
1 T rice vinegar
2 T ketchup
1 t crushed red pepper
1 shallot finely chopped
1 t olive oil
½ t salt
Pepper to preference

In a blender, combine the blueberries and the jalapeno. Blend until smooth. In a medium sauce pan, add the olive oil and shallots. Sauté until softened. Add the blended blueberries, mustard, brown sugar, rice vinegar, ketchup and red pepper. Bring to a boil. Season with salt and pepper. Reduce heat and thicken for 5-10 minutes and cool. There is enough ketchup to double the recipe (16 sliders) and it can be stored in the refrigerator for 1 week.

For the slider:

1 pound lean ground buffalo
2 T Worcestershire Sauce
½ t pepper
2 orange bell peppers, halved and seeded
8 slices of reduced fat or fat free cheddar or American cheese

8 slider buns, warmed or slightly toasted

In a bowl, combine the ground buffalo, Worcestershire sauce and pepper, but do not over mix the ground buffalo. Form 8 patties. Prepare the bell peppers by slicing into matchstick sized thin strips.

If using a grill, coat the grill surface with oil and grill the burgers turning once to bring the internal temperature to at least 1600F. For the last 2 minutes, top each burger with the cheese, allowing it to melt. Serve on slider buns, garnish with the sliced orange bell peppers and blueberry ketchup.

Serves 8. Serving size: 1 slider.
Nutrition Info: Calories: 158, Total Fat: 9 g, Saturated Fat: 3 g, Trans Fat: 0 g, Cholesterol: 42 mg, Sodium: 539 mg, Carbohydrates: 26 g, Fiber: 2 g, Protein: 21 g
Diabetic Exchanges: 1 ½ Carbohydrate, ½ Fat, 3 Protein