Grilled Veggie and Ground Beef Burger Bowl
This is a new way to think about the traditional ‘burger’ meal with lots of colourful veggies, a spicy yogurt sauce and a whole grain option instead of the bun.
Ingredients
Grilled Vegetable Salad
¼ cup (60 mL) EACH olive oil and orange juice
2 cloves garlic, minced
2 tsp (10 mL) minced chipotles in adobo sauce
¾ tsp (3 mL) salt
¼ tsp (1 mL) freshly ground black pepper
2 small zucchini, halved lengthwise
2 ears corn, husked
2 sweet orange peppers, halved and seeded
2 cups (500 mL) halved cherry tomatoes
1 cup (250 mL) cooked or canned black beans, drained and rinsed
6 Burgers made with Van Osch Farms Wagyu Ground Beef, ¾ inch (2 cm) thick
To Serve
⅓ cup (75 mL) 2% plain Greek yogurt
1 tsp (5 mL) minced chipotles in adobo sauce
3 cups (750 mL) cooked whole-grain rice or quinoa, warmed
¼ cup (60 mL) torn fresh cilantro leaves
3 tbsp (45 mL) toasted green pumpkin seeds (pepitas)
DIRECTIONS
Grilled Vegetable Salad: Whisk together oil, orange juice, garlic, chipotle, salt and pepper in small bowl. Toss 3 tbsp (45 mL) dressing with the zucchini, corn and peppers in a large bowl. Grill vegetables on oiled grill in a closed preheated barbecue over medium heat (350°F/180°C), turning occasionally, for 10 to 12 minutes or until tender and slightly charred. Transfer to cutting board; let cool.
Cut corn kernels off the cob into a large bowl. Chop zucchini into bite-sized pieces and slice peppers into thin strips; add to corn in bowl. Aadd tomatoes, beans and 3 tbsp (45 mL) of the remaining dressing, tossing to coat. Set aside.
Make a thumbprint depression in centre of each burger (to prevent rounding while grilling). Grill burgers over medium-high heat (400°F/200°C) in a closed preheated barbecue for 10 to 14 minutes for ¾ inch (2 cm) thick burgers, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of each burger reads 160°F (71°C).
To Serve: Stir remaining dressing with yogurt and chipotle until smooth and well combined. Divide warm rice, Grilled Vegetable Salad and burgers evenly among 6 shallow bowls. Top with yogurt sauce. Sprinkle with cilantro and pumpkin seeds.
Tips:
To Cook Indoors: Cook burgers in a cast-iron skillet or grill pan over medium heat. Cut zucchini into chunks and thinly slice peppers. Use 1 cup (250 mL) frozen corn kernels. Sauté vegetables in a large nonstick skillet over medium-high heat with 3 tbsp (45 mL) of the dressing mixture for 10 minutes or until tender.
For the original recipe, click here.
