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Recipes
Grilled Veggie and Ground Beef Burger Bowl

Grilling

Grilled Veggie and Ground Beef Burger Bowl

20 min prep

50 min cooking

Serves 6

Difficulty 2/5

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 Beef Burgers, 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)

Get Ingredients

Directions

1. 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. 2. 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. Add tomatoes, beans and 3 tbsp (45 mL) of the remaining dressing, tossing to coat. Set aside. 3. 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). 4. 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.

Tip

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.

How to Cook It

Grilling

Cuts Used in This Recipe

Ground Beef

Lean Ground Beef Burgers

More to Explore

Where to Find Canadian Beef (opens in a new tab)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.