These Whiskey Burgers
are a diabetes recipe that is made with ground venison.
Ingredients for Whiskey Burgers
2 bulbs garlic
2 teaspoons olive oil
1 teaspoon instant coffee crystals
1 teaspoon unsweetened cocoa powder
3/4 teaspoon chili powder
1 tablespoon whiskey or water
1 pound ground venison
4 small whole wheat hamburger buns, split and toasted
1. Cut off the top 1/4 to 1/2 inch of each garlic bulb to expose the cloves. Remove the papery outer skins, leaving the cloves intact. Place each garlic bulb on a 6-inch square of heavy foil; drizzle bulbs with olive oil. Wrap foil up around bulbs; seal. Grill garlic on the rack of an uncovered grill directly over medium coals about 25 minutes or until garlic is soft. (For a gas grill, preheat grill. Reduce heat to medium. Place foil wrapped garlic bulbs on grill rack. Cover and grill as above.)Remove garlic from grill and cool slightly.
2. Meanwhile, in a medium bowl, combine coffee crystals, cocoa powder, chili powder, and 1/4 teaspoon salt. Stir in whiskey. Add venison; mix well. Shape into four 1/2-inch thick patties.
3. Grill patties on the greased rack of an uncovered grill directly over medium coals 10 to 13 minutes or until an instant-read thermometer inserted into side of each patty registers 160, turning once halfway through grilling. (For a gas grill, place patties on grill rack over heat. Cover and grill as above.)
4. Meanwhile, squeeze garlic cloves from the skins into a small bowl. Mash garlic with a fork. Spread garlic on bun bottoms; add lettuce (if desired) and grilled patties. If desired, top with tomato and red onion. Add bun tops.
Nutrition per serving 1 burger and bun:
6 grams fat
96 mg cholesterol
422 mg sodium
30 grams carbohydrates
3 grams fiber
32 grams protein