Football season has kicked off in a major way. For some of us, the food on game day is as important as the action on the field.
But, typical football fare, like buffalo wings, pizza and burgers are loaded with fat and calories.
Nutritionist Keri Glassman and “Top Chef” alum Richard Blais, who have joined forces on the new cooking competition show “Cook Your Ass Off” on HLN, stopped by Access Hollywood Live to demonstrate how to make a few of those game day calorie bomb healthier.
Earth & Turf Burger
(Makes 8 burgers plus an extra taste!)
Burger Blend - Mushrooms
- 12 ounces portabella mushrooms
- 9 ounces shiitake mushroom caps
- 9 ounces button mushrooms
Burger Blend – Meat*
- 12 ounces beef chuck
- 9 ounces beef short rib
- 9 ounces beef brisket
*You may also use a freshly ground, 20 percent fat store bought blend.
In a pan with high-quality butter, roast the mushroom blend until golden. Then sprinkle with salt, pepper and a squeeze of lemon juice. Place on a paper towel and cool. In a grinder, grind the roasted mushrooms. Use paper towel to blot out any remaining moisture. Gently fold the cooked mushroom grind and beef grind together. Form into 3/4 inch thick patties.
- 1 tsp Worcestershire powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Porcini mushroom powder
- Salt & pepper to taste
Season burger with the spice blend and salt and pepper on both sides. Cook in a pan or on a hot grill for 3-4 minutes per side. If cooking in a pan, toss in a pat of butter and sprigs of rosemary and thyme. Baste the burger as it cooks.
- Brioche or burger bun
- Mushroom Ketchup (recipe below)
- Mushroom Mayo (recipe below)
- Caramelized onion
- Sliced Gruyere cheese
- Bread & butter pickles
Toast a brioche or burger bun in butter or olive oil. Spread the Mushroom Ketchup and Mushroom Mayo on the bottom bun. Next add caramelized onions followed by burger patty topped with melting Gruyere cheese. Finish with bread & butter pickles and top bun.
- 1 tsp curry powder
- 1/4 cup low sodium soy sauce
- 2 cups shiitake mushroom stems
- 2 cups water
- 3 tbsp ketchup
- 3 tbsp hoisin sauce
- 3 tbsp orange juice
In a pot, boil the curry powder, soy sauce, shiitake stems and water until it reduces to approximately 1/2 cup of liquid. Strain and add the ketchup, hoisin sauce and orange juice. Stir until combined and smooth.
- 1 quart button mushrooms
- 1 cup heavy cream
- 1 cup mayonnaise
- Salt & white pepper to taste
- 1/2 tsp white truffle oil
Simmer the button mushrooms in the cream for 15 minutes. Puree the mixture in a blender until completely smooth. Add the mayonnaise and seasonings and combine thoroughly.