Cuban Picadillo Burger Rice Bowl
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • Grilled Vegetable Salad:
  • ¼ cup EACH olive oil and orange juice
  • 2 cloves garlic, minced
  • 2 tsp minced chipotle in adobo sauce
  • ¾ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 small zucchini, halved lengthwise
  • 2 cobs of sweet corn
  • 2 orange bell peppers, halved and seeded
  • 2 cups halved cherry tomatoes
  • 1 cup cooked black beans
  • Burger:
  • 1 lb (500 g) lean ground beef
  • 1 small onion, grated
  • ⅓ cup pitted and chopped green olives
  • 3 tbsp raisins or currants, soaked in hot water for 10 minutes, drained and chopped
  • 2 tsp chili powder
  • ¾ tsp EACH ground cumin, coriander, cinnamon and salt
  • To Serve:
  • ⅓ cup 2% plain Greek yogurt
  • 1 tsp minced chipotle in adobo sauce
  • 3 cups cooked whole-grain rice or quinoa, warmed
  • ¼ cup torn fresh cilantro
  • 3 tbsp toasted pumpkin seeds (pepitas)
Instructions
  1. Grilled Vegetable Salad: Preheat grill to medium heat; grease grates well. Whisk oil with orange juice, garlic, chipotle, salt and pepper. Toss 3 tbsp dressing with the zucchini, corn and peppers. Grill vegetables, turning occasionally, for 10 to 12 minutes or until tender and slightly charred. Transfer to cutting board; let cool.
  2. Cut corn off the cobb into a large bowl. Chop zucchini into bite-sized pieces and slice peppers into thin strips. In a large bowl, toss grilled vegetables with tomatoes, beans and 3 tbsp more dressing; set aside.
  3. Burgers: In a large bowl, gently mix beef with onion, olives, raisins, chili powder, cumin, coriander, cinnamon and salt. Divide mixture into 6 equal portions; form into ¾-inch (2 cm) thick patties. Make a thumbprint depression in centre of each patty (to prevent rounding while grilling).
  4. Preheat grill to medium heat; grease grates well. Grill for 5 to 7 minutes per side, testing doneness with a digital rapid-read thermometer inserted sideways into centre of each patty to ensure patties are cooked to 160°F (71°C).
  5. 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.
Notes
• To Cook Indoors: Cook burgers in a cast-iron skillet over medium heat. Cut zucchini into chunks and thinly slice peppers. Sauté in a large, nonstick skillet over medium-high heat with 3 tbsp of the dressing mixture and 1 cup frozen corn kernels for 10 minutes or until tender.
• Make ahead: Assemble burger patties and refrigerate, covered, for 1 hour or up to 1 day before cooking and serving.
Recipe by ThinkBeef at https://thinkbeef.ca/cuban-picadillo-burger-rice-bowl/