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Mexican-Style Juicy Lucys with Fire-Roasted Corn Pico

  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Author:
  • Yield: 3

Ingredients

Patties

  • 1 lb. Laura’s 96% Lean Ground Beef
  • 2 oz. green diced green chiles, canned
  • 1 tablespoon garlic powder
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • pepper, to taste
  • 2 oz. cheddar cheese, cut into 3 cubes

Fire-Roasted Corn Pico

  • 2 ears of corn
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/8 teaspoon salt
  • 1 cup fresh tomatoes, diced
  • 1/2 red onion, finely diced
  • 1 tablespoon jalapeño, finely diced
  • 1 teaspoon fresh garlic, minced
  • 1 lime, juiced
  • 1/3 cup fresh cilantro, finely diced

For the Burgers

  • 3 whole wheat or sprouted-grain buns
  • 1 avocado, sliced
  • ketchup (optional)

Instructions

Patties

  1. First, preheat the grill to 425ºF.
  2. Place all ingredients for the patties (except for the cheese) into a large bowl. Mix well.
  3. Separate the beef mixture evenly into three balls. Then, split each ball into two burger patties (about 1/4 – 1/2 of an inch think).
  4. Form your Juicy Lucy by using your fingers to make a small indention in the middle of one of the burger patties. Place one cube of cheese into the indent and place another burger patty over the top. Secure the cheese inside of both patties by pinching patties together. Make sure there are no holes for the cheese to escape from. Repeat two more times.
  5. Place a piece of tin foil onto the grill and spray with non-stick cooking spray. Grill burgers for about 5 minutes on each side (or longer for a more well-done burger).
  6. Remove from grill and let sit for 5-10 minutes.

Fire-Roasted Corn Pico

  1. First, preheat grill to 425ºF. Then, prepare rub by mixing together olive oil, chili powder, cumin, and salt.
  2. Remove husks from corn and wash under cold water. Pat dry. Then, place the corn on top of a piece of tin foil and rub with the olive oil mixture. Seal tin foil, creating a foil pack. Place on grill.
  3. Grill for around 20 minutes. Flip half way through.
  4. Let cool for 5 minutes and then use a sharp knife and cut kernels off of the cob.
  5. Place corn in a medium bowl and then add the rest of the ingredients. Mix.

For the Burgers

  1. Serve on a whole wheat bun with avocado slices and fire-roasted corn salsa.

Notes

*You will have leftover fire-roasted corn salsa. YAY. Eat it with some chips 🙂