Southwestern Burgers and Corn Medley

So the picture doesn't do this meal justice. It was really good!!! I found the recipe for the burgers in the Aug/Sep issue of Taste of Home and the corn in the June/July issue. The corn was so good! I kept eating it right out of the pan. SO AMAZING! The burgers were great, too. There is a lot going on in them, so I didn't add any toppings to the burger. They were tasty and filling! Just make sure you refrigerate them long enough. I took them out a little early and noticed that they started to fall apart a bit, so make sure they are chilled properly.

I also made whole wheat hamburger buns that were delicious! The recipe is from Baking Bites.

Southwestern Burgers

1 can (15 oz) black beans, rinsed and drained
1 small red onion, finely chopped
1/2 cup frozen corn, thawed
1/4 cup dry breadcrumbs
1 can (4 oz) chopped green chilies
2 TBSP worcestershire sauce
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp pepper
1/2 lb ground beef (I just used 1 lb ground beef instead of beef and turkey)
1/2 lb ground turkey
1/2 cup mayonnaise
1/4 cup salsa
8 slices pepper jack cheese
Hamburger buns

In a large bowl, coarsely mash beans. Stir in the onion through pepper. Crumble beef and turkey over mixture and mix well. Shape into 8 patties (I only made 6). Refrigerate 1 hour.

Combine mayo and salsa; refrigerate until serving.

Grill burgers 5-7 minutes on each side or until meat thermometer reads 165.

Top with cheese and grill until melted. Serve on buns with mayo/salsa mix and toppings, if desired.
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Fresh Corn Medley

1 medium green bell pepper, chopped
1 small onion, chopped
3 TBSP butter
4 cups fresh corn
1/4 cup hot water
1 jar (2 ounces) diced pimientos, drained
1 TBSP honey
1 tsp salt
Dash pepper
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

In a large skillet, saute green pepper and onion in butter until tender. Add the corn, water, pimientos, honey, salt, and pepper. Bring to a boil. Reduce heat, simmer uncovered for 8-10 minutes or until corn is tender. Sprinkle with cheese and bacon.

*I just sauteed the veggies in some of the bacon grease instead of getting out butter. I also used frozen corn.*
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Whole Wheat Hamburger Buns

2 cups whole wheat flour, divided, plus more for kneading
1 cup water, warm (110F)
2 1/2 tsp active dry yeast (1 packet)
1/4 cup wheat bran
2 tbsp brown sugar
scant 1 1/2 tsp salt

Combine 1 cup whole wheat flour, 1 cup water and the yeast in a large bowl and stir well. Let it stand, covered, for 1-3 hours (time is flexible here), until nice and bubbly. This “sponge” will probably puff up, too. This is fine.

Stir the remaining flour, wheat bran, brown sugar and salt into the sponge. Add extra flour a tablespoon at a time until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead, adding extra flour as necessary to prevent sticking, for 6-8 minutes or until elastic. Place in a lightly greased bowl, cover with plastic wrap and let rise until doubled, 1 1/2-2 hours.

Turn risen dough out onto a lightly floured surface and divide into 6 equal portions. Shape into rounds and flatten (so they’re approx. 3/4 inch thick) onto a lightly greased baking sheet. Cover rolls with a clean dishtowel and let rise for 45-50 minutes.

Meanwhile, preheat oven to 375.Bake rolls for 19-20 minutes, until browned. They will sound hollow when the bottom is tapped. Let cool on a wire rack before slicing.Makes 6 burger-sized buns.