The Food Dude: It's Time Again to Tailgate

Here's a recipe for Theta Burgers and a healthy choice for gyros from Ultimate Tailgating Face-Off sponsors Homeland and the Oklahoma Beef Council.

Makes 6-8 burgers

2 pounds 80-20 ground chuck, formed into 1/4- to 1/3-pound patties

Sliced pickles

Grated cheddar cheese

Mayonnaise

Split-T Hickory Sauce

6 to 8 Sesame seed buns

Melted butter

Warm hickory sauce over low flame at least 10 minutes, Brad Vincent said he likes to go 20 minutes.

Grill burgers over medium hot charcoal or gas fire until cooked to desired doneness.

Brush bottom of buns with butter and grill until golden brown over medium to medium low flame.

Top bun with burger patty, mayo, sliced pickles, hickory sauce, and grated cheddar cheese. Condiments should spill out.

Food Dude Note: Though Vince Stephens wouldn't approve, I think diced onions are a great addition.

Makes 6 sandwiches

3 beef shoulder center steaks, cut 3/4-inch thick (about 8 ounces each)

3 1/2 teaspoons Greek seasoning (salt-free or lightly salted), divided

1 cup finely diced unpeeled English cucumber

1/3 cup drained, chopped pitted kalamata olives

8 ounces (1 cup) plain Greek yogurt

1 1/2 teaspoons minced fresh dill

6 soft whole-grain bread wraps, such as naan, pita or flatbread (about 7-inch diameter)

3/4 cup chopped grape tomatoes

1/3 cup crumbled feta cheese

Cut beef steaks into 1/4-inch thick strips. Place beef in large bowl. Add 3 teaspoons Greek seasoning; toss to coat.

For tzatziki sauce, combine remaining 1/2 teaspoon Greek seasoning with yogurt, cucumber, olives and dill in small bowl. Cover and refrigerate.

Spray large nonstick skillet with nonstick cooking spray. Heat skillet over medium heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef.

Spread equal amounts tzatziki sauce over one side of bread wraps. Spoon beef strips down centers of wraps. Sprinkle with tomatoes and feta; roll sides of wraps over filling into cone shape. Wrap securely with parchment paper and napkin.

Nutrition information per serving: 301 calories; 15 g fat (7 g saturated fat; 5 g monounsaturated fat); 79 mg cholesterol; 402 mg sodium; 12 g carbohydrate; 1.3 g fiber; 28 g protein; 4.7 mg niacin; 0.6 mg vitamin B6; 4.4 mcg vitamin B12; 3.0 mg iron; 36.6 mcg selenium; 6.3 mg zinc; 87.8 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.