HARRISBURG, Pa. — Summer is here, and so are some favorites just in time for Fourth of July celebrations!
Nothing says an outdoor barbecue quite like burgers. The beef is going to speak for itself (as it should with a good burger), so we won’t stack it with too many seasonal ingredients. Vidalia onions and jalapenos are cooked down with honey for a sweet and spicy topping. Creamy avocado slices are also added to neutralize some of the heat.
We’ll get more summer veggies in with a southwest-style quinoa salad that has quite the lime zing, a special elote seasoning, and plenty of those summertime favorites like tomatoes, corn, zucchini and crunchy bell peppers!
Enjoy these Southwest-Style Burgers and Quinoa Salad!
For the Southwest Burgers:
- 16 ounces, ground beef, shaped into patties
- 4 slices, pepper jack cheese
- 1 tablespoon, olive oil or avocado oil
- 1 large Vidalia onion, sliced
- 1-2 jalapenos, sliced (seeds removed depending on desired heat level)
- 1-2 tablespoons, honey
- 1 cup, salad greens of choice
- 1 avocado, pitted and sliced
- 4 burger buns of choice
- 2-4 tablespoons, ranch dressing (if desired, can omit)
For the Southwest Quinoa Salad:
- ½ cup quinoa, cooked according to package directions (preferably with stock instead of plain water)
- ½ cup cherry tomatoes, halved
- ½ large orange bell pepper, diced
- ½ can black beans, rinsed and drained
- 1 cup zucchini, cut into half-moon slices
- 1 tablespoon, avocado oil (for sautéing the zucchini)
- 1 cup fresh corn, cooked or grilled
- ½ cup, cotija cheese (plus more to taste)
- Juice of 2-3 limes (about 6 tablespoons)
- 2 tablespoons, olive oil or avocado oil
- ½-1 tablespoon, honey (according to taste)
- 1 tablespoon, elote seasoning
Cook the quinoa according to the package directions and set it aside. Heat one tablespoon of avocado oil in a saucepan and add the zucchini. Salt and pepper the zucchini to taste, cooking it until desired doneness is reached (about 8 to 10 minutes). Add the zucchini, tomatoes, bell pepper, beans and corn to the quinoa. Make the dressing by mixing the lime juice, avocado oil, honey and elote seasoning until fully combined. Drizzle over the salad and mix well. Top the dish with cotija cheese. You can refrigerate the salad or serve it warm. Serve the salad with some extra cotija for additional topping, if desired!
Start the burger topping by heating the oil in a small pan. Add the Vidalia onions and cook them for about 20 to 25 minutes, or until they are almost completely caramelized. The edges will be nice and brown, but not burnt. Add the sliced jalapenos and honey, and then cook everything for about another 8 to 10 minutes. Remove the pan from heat and set it aside. Season the burgers with salt and pepper, and then grill them (using either a grill pan or outdoor grill) to desired doneness. Be sure to top the burgers with the cheese after the first flip. Assemble the burger by placing the ranch dressing (if using) on the bottom bun, and the greens, avocado, burger and onion-jalapeno mixture on top. Finish with the top bun. Serve with the southwest quinoa salad and enjoy!
