Tonight was pretty easy as far as dinner goes, thanks to the box of burger patties in my freezer. The last time I was at Trader Joe’s I picked up some chile lime chicken burgers that my friend Julie recommended. I don’t usually get pre-mixed/seasoned things like that but at about $3.50/box (there are 4 1/4 lb. patties) it was actually cheaper than buying ground chicken and making the patties myself.
Originally my plan was to grill the burgers and then wrap them completely in a whole wheat tortilla with some cheese, and then grill that whole thing. Shamefully, this is an idea I totally ripped off fromTaco Bell (grilled, TO GO!). But, I didn’t realize the patties were so wide and they definitely didn’t fit in my tortillas that way, so I ended up halving them after I cooked them, and just using them as a taco filling. So, they aren’t quite as pretty, but they tasted good 🙂 I added cheese, salsa verde and tomatoes, but this would definitely benefit from some avacado/guacamole or sour cream, neither of which I had on hand.
We had this with a corn salad. I absolutely love corn salad, and the grilling in this salad makes it even more flavorful.
Grilled corn salad with cumin-lime vinaigrette
4 ears corn, husked/cleaned
1 red pepper
1 can black beans, drained and rinsed
1/2 cup cherry or grape tomatoes
1/4 cup green onions, sliced
1/4 cup fresh minced parsley or cilantro
Canola or olive oil, for grilling
salt and pepper
3 Tbsp. lime juice
1.5 Tbsp. olive or canola oil
1/4 tsp. ground cumin
small pinch of sugar
1 garlic clove, pressed or finely minced
salt and pepper to taste
Make vinaigrette by combining the last 5 ingredients.
Boil corn for approximately 2-3 minutes (as a sidenote, I usually flavor my water with both salt and sugar when I am boiling corn on the cob). When it’s cool enough to handle, rub it with oil and sprinkle with salt and pepper.
Rub pepper and tomatoes with oil and salt/pepper. If you are doing this on an outdoor grill, skewer the tomatoes so they don’t fall through the grates.
Grill corn, peppers and tomatoes until they get char marks. Set aside to cool slightly.
Once cool, cut corn off cob and slice red pepper.
Toss corn, red pepper, tomatoes, green onion, black beans, cilantro/parsley with the vinaigrette. Season to taste with salt and pepper.