Ingredients

Here are the following ingredients:

• 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
• 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
• 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)

Shopping List

Here are the following shopping items to buy:

• Olive oil
• Orange juice
• 2 cloves garlic
• Chipotle in adobo sauce
• Ground black pepper
• 2 small zucchini
• 2 cobs of sweet corn
• 2 orange bell peppers
• Cherry tomatoes
• Black beans
• 1 lb (500 g) lean ground beef
• 1 small onion
• Green olives
• Raisins or currants
• Chili powder
• Ground cumin
• Coriander
• Cinnamon
• Salt
• 2% plain Greek yogurt
• Chipotle in adobo sauce
• Whole-grain rice or quinoa
• Fresh cilantro
• Toasted pumpkin seeds (pepitas)

Method

Follow these cooking methods/directions:

1. Grilled Vegetable Salad: Preheat grill to medium heat; grease grates well. Whisk oil with orange juice, garlic, chipotle, salt and pepper.

2. 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.

3. 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.

4. 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).

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.

   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.