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Recipes
Cuban Picadillo Burger Rice Bowl

Grilling

Cuban Picadillo Burger Rice Bowl

20 min prep

25 min cooking

Serves 6

The ever-popular rice bowl gets a new twist in this Latin-inspired version with its bold flavours and textures. This is a new way to think about the traditional ‘burger’ meal with the Cuban influence of olives, raisins and warm spices in the beef burger patty, lots of colourful veggies and NO bun!

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)

Get Ingredients

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.

Tip

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.

How to Cook It

Grilling

Cuts Used in This Recipe

Ground Beef

Lean Ground Beef (17% Max. fat)

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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.