Food-Truck Favorite Lunch: Southwestern Smoky Burger Bowl

Allergens

Dairy (in sour cream), Gluten (in burger buns)

Ingredients

• 2 lbs ground beef (80% lean)
• 1 tbsp taco seasoning
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• Salt and pepper to taste
• 4 cups mixed, fire
• roasted vegetables (red bell peppers, zucchini, yellow squash)
• 1 large onion, sliced into rings
• 6 burger buns or tortillas
• 3 cups shredded cheese (Monterey Jack, Cheddar, or a blend)
• 2 cups cooked black beans
• 2 cups corn kernels, fire
• roasted
• 1 cup sour cream
• 1 jalapeno pepper, sliced thinly
• 2 cups mixed greens

Instructions

1. Preheat the grill to medium high heat. In a large bowl, combine ground beef with taco seasoning, smoked paprika, garlic powder, salt, and pepper. Shape into 6 patties.
2. Grill the burgers to desired doneness, about 5 minutes per side for medium. Add cheese on top of each patty during the last minute of grilling to melt.
3. In a large skillet or on the grill, cook the sliced onions and fire roasted vegetables until tender and slightly charred. Season with salt and pepper.
4. Assemble the bowls by placing cooked black beans, corn kernels, and mixed greens at the bottom of each burger bun or tortilla. Top with a cheesy smoky patty, grilled onions, and fire roasted vegetables.
5. Drizzle sour cream and garnish with jalapeno slices.

Chef’s Insight

Add a squeeze of lime juice to the sour cream for a tangy twist.

Notes

Pair with a refreshing citrus-based drink for a perfect meal experience.