Best Burgers:
Serves 3-4
2 pounds ground beef, 85-93% fat free
2-3 tablespoons olive oil
1/4 t. ground pepper
1/2 t. salt
1/2 t. garlic powder
1/4 t. onion powder
1/4 t. ground red pepper
1/2 t. parsley
Stir spices together in a small bowl. With your hands, mix the beef & olive oil, add spices and mix. Form 7-8 patties with your hands, handling the beef a little as possible. Lay patties in a prepared 8x8 or larger pan lined with plastic wrap. Refrigerate at least 30 minutes or until the grill is ready. Grill over a medium-hot heat until desired doneness. Remember to let the burgers rest at least 10 minutes after grilling to allow the juices to redistribute.
Roasted Vegetable and Pasta Salad:
Serves 3-4
1-2 small-medium onions
1 bell pepper
3 cups whole wheat pasta
1 lemon, juiced
1/4 cup olive oil
1 medium-large carrot, chopped or julienned
garlic powder
salt & pepper
This doesn't really look like pasta salad, but it the beginning. Roast corn cobs, onion & bell pepper until charred & aromatic.
Toss the pepper in a paper bag to sweat it out for a bit. Meanwhile, cook 3 cups whole wheat pasta according to directions. In a large bowl, juice the lemon & add salt, pepper & garlic powder. While whisking, slowly add the olive oil to make a vinaigrette. Toss in pasta & carrot.
When the veggies are done on the grill, give them a few minutes to let them cool before chopping. Roughly chop the onion & cut the kernels from the corn. Quick tip for the corn: using a small bowl overturned in a medium bowl, stand the cob up on the smaller bowl & cut down the cob to remove the kernels. Peel the skin away from the pepper & dice. Add to pasta mix & stir to combine. Pasta salad can be served at room temp fresh from the grill or chilled.
Keep an eye out for a jerk chicken recipe later this week!
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