Burgers Archives ~ The Prize of Cooking

Sloppy BBQ Bison with Kick’n Slaw

I bet all of us have had a Sloppy Joe at one time or another. Some people will say they love a great saucy Joe while others may have experienced a not so pleasant Sloppy Joe. Me, I love a messy saucy sandwich especially if it is made from scratch. Add some coleslaw on the top and I am in complete comfort heaven.

The Steviva Blogger Recipe Challenge is still on and while thinking about my favorite foods and how I could incorporate Steviva’s products, I started having flashbacks of my family’s Sloppy Joes. Most sauces have added sugar, as well as the coleslaw dressing. Using Steviva’s products, I can make one of my childhood favorites and still have that touch of sweet flavor without all of the guilty.

One Grand Prize Winner: $1,000.00 Cash Prize
One Beverage Category Winner: $500.00 Cash Prize
One Entree Category Winner: $500.00 Cash Prize
One Baking Category Winner: $500.00 Cash Prize

After I applied for Steviva’s recipe contest, they graciously mailed out four full size all natural sweeteners; Nectevia, MonkSweet+, Fructevia and Erysweet. Most are all gluten free, Vegan, Diabetic safe and low glycemic. Just head over to their website where each are tested and labeled.

My first recipe entry was for their beverage category. I made Sippable Peach Pie. Not only is it sugar free but it is dairy free and gluten free. I used Nectevia and Erysweet to make the peach drink and the edible leaves.

Next I made Not Your Mama’s Apple Cake that was not really an apple cake but sure tasted like one. It was made with zucchini instead of chopped apples. It too is dairy and gluten free. Guaranteed to fool your family while blowing them away with the flavor and no sugar added.

The last product from Steviva that I had not used yet was Fructevia. I decided to use it in my test recipe for this Sloppy BBQ Bison sandwich. The taste of the Fructevia is so amazingly close to real sugar. It looks like real sugar but yet you only use 1/2 of the required measurement.

The Kick’in Slaw is seasoned with Chipotle chili powder and minced jalapenos. I only added 2 tablespoons of Fructevia to get the perfect sweetness to match the heat. Top that on the BBQ Bison mix and you have a mouthwatering sandwich.

The easy BBQ sauce is made with tomato sauce, tomato paste, apple cider vinegar, Fructevia and spices. Not only is it simple to make, it is ready in no time.

I love to add the slaw dressing to the cabbage at the last minute so the cabbage stays crunchy. That extra layer of texture on the sandwich is a must. The heat and smoky chipotle flavor is nice too! Are you ready to dive back in time with a new sloppy sandwich? You need to try this one.

Follow Steviva on their social media links and website for so many baking and cooking ideas.

Website: https://www.steviva.com/

Facebook: https://www.facebook.com/steviva

Twitter: https://twitter.com/steviva

Instagram: https://www.instagram.com/stevivabrands/

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Make sure you stop by Steviva Brands Sweeteners and use the coupon code THANKYOU for 20% off your order. On a side not, all of the comments are mine!

Sloppy BBQ Bison with Kick’n Slaw #SweetandEasy #Steviva

Number of servings: 6

See Detailed Nutrition Info on

Ingredients

Bison Meat mixture:
12 ounces ground bison (regular lean hamburger can be substituted)
¼ cup minced onion
¼ cup minced green bell pepper
1 teaspoon kosher salt
1 tablespoon oil
BBQ Sauce:
15 ounces tomato sauce
2 tablespoons tomato paste
2 tablespoons apple cider vinegar
2 teaspoons Hickory liquid smoke
1 teaspoon Worcestershire sauce
¼ teaspoon smoked paprika
1 ½ teaspoons chili powder
¼ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon kosher salt
1/8 teaspoon black pepper
¼ teaspoon ground mustard
2 tablespoon Fructevia
6 hamburger buns
Kick’in Slaw
1 Tablespoons oil
1 1/2 Tablespoons apple cider vinegar
1/2 teaspoon kosher salt
2 tablespoons minced red onion
1/8 teaspoon celery seed
2 tablespoons minced jalapeno, seeds and membranes removed
½ teaspoon Chipotle chili powder
2 tablespoons Fructevia
¼ cup mayonnaise
¼ cup sour cream
1 pound pre-shredded cabbage slaw mix

Instructions

In a small bowl, blend together all of the slaw dressing ingredients except the cabbage mix. Allow the dressing to sit in the refrigerator. When ready to serve the Sloppy BBQ Bison sandwiches, toss the cabbage with the dressing until covered.
In a large saucepan, add all of the BBQ sauce ingredients to the pan. Stir and simmer over low heat for 10-15 minutes.
Add the tablespoon of oil to a skillet and saute the onion and green bell pepper for approximately 4 minutes or until the vegetables are tender. Add in the bison meat, season with 1 teaspoon of kosher salt and cook until brown. Add the bison mixture to the BBQ sauce and simmer 10 minutes to allow the flavors to blend.
To serve: Scoop some of the Sloppy BBQ Bison mixture on the bottom portion of the buns, and with a heaping scoop of Kick’in Slaw. Serve with the top buns over the slaw or on the side of the sandwich.

Mediterranean Turkey Burger with Rosemary Fried Onions

Well the winner have been announced for the Mark West Wines Grilling Challenge and sadly my tasty grilled burger was not chosen for the $10,000.00. Happily, my friend Veronica Callaghan did win with her Chili Rubbed Grilled Duck and Beet Chip Nachos. Are you ready for this? This is her second time winning the $10,000.00. Her grilled pizza won last year. Congratulations Veronica!!

Veronica is super talented when it comes to creative and unique ideas for food. Her photography with food styling is also spot on. Checkout her Instagram page and you will see what I mean.

As for my entry, I am not sure what I liked more, the Feta Yogurt Spread or the crispy fried Rosemary Onions with Lemony Mint Dressing. Guess I will have to make it again and decide, LOL.

Mediterranean Turkey Burger with Rosemary Fried Onions

Serves 4

Burgers:

32 oz ground turkey

2 tbs fresh parsley, chopped

¼ cup Kalamata olives, pitted and chopped

3 tbs sun-dried tomatoes, packed in oil with Italian herbs, chopped

¼ cup onion, grated

1 tsp kosher salt

½ tsp black pepper

2 tsp kosher salt for seasoning the patties

Cooking spray

Feta Yogurt Spread:

8 oz Greek yogurt, full fat

7 oz feta cheese crumbles

2 tsp garlic, finely minced

2 tsp fresh lemon juice

½ tsp kosher salt

1 tbs onion, grated

2 tbs fresh chives, minced

Lemony Mint Dressing:

½ cup fresh mint leaves, packed tightly

¼ cup fresh parsley leaves, packed tightly

2 tsp garlic, minced

6 tbs light olive oil

2 tbs fresh lemon juice

1 tsp kosher salt

½ tsp black pepper

2 tsp sugar

2 tsp Dijon mustard

Rosemary Fried Onions:

2 cups onion, cut in half and sliced

1 ½ cups flour

1 tsp kosher salt plus some for sprinkling over fried onions

½ tsp black pepper

2 eggs, beaten

2 tsp fresh rosemary, finely minced

4 cups cooking oil

Additional ingredients:

8 slices of tomato

2 cups shredded lettuce

4 large buns

Gently mix together all of the burger ingredients except the last 2 teaspoons of kosher salt. Form into 4 patties, season with kosher salt and spray both sides with cooking spray. Refrigerate until grilling time.

In a bowl, mix together the Feta Yogurt spread ingredients until well blended then refrigerate until serving time.

In a small blender, process all of the Lemony Mint dressing ingredients until smooth and well combined. Refrigerate until serving time.

In a large deep sided pan, heat the oil to 350 degrees. Blend the flour, 1 tsp kosher salt and black pepper for the Rosemary Fried Onions in a large bowl. Add the minced fresh rosemary to the beaten eggs. Add the sliced onions and toss until well coated. Transfer the egg coated onions to the flour mixture and toss to coat in the flour.

Heat the grill to medium high heat. Grill the patties for 5-6 minutes on the first side and then for approximately 5 minutes longer on the other side. Make sure that the patties have reach 165 degrees for proper cooking. Place the buns cut side down over the grill to toast. Remove when they are warm and begin to get grill marks.

While the burgers are grilling begin frying the onions. Fry for a few minutes or until golden brown remembering to not over crowd the pan with coated onions. Remove the onions and place on paper towels, immediately sprinkle with kosher salt.

To assemble the burgers, spoon some of the Feta Yogurt spread on the bottom of the buns. Place on the burgers, top with tomato slices, shredded lettuce, Rosemary Fried Onions then drizzle with the Lemony Mint dressing. Serve the burgers with the top bun on the side for presentation. Then enjoy with a bottle of Mark West Pinot Noir!!