As low-carb and gluten-free lifestyles have gained traction across the country, bunless burger bowls are becoming more popular. In this dish, two Fire River Farms Angus beef patties are stuffed with Parmesan and pepper jack cheeses, along with Hatch chiles, for extra spice and flavor.
FOR THE QUICK-PICKLED VEGGIES
- Let the vegetables sit in the pickling solution for at least an hour, or up to 7 days, chilled.
- In separate containers, pickle the red cabbage, carrots and cucumbers.
- Heat 50 percent vinegar and 50 percent ginger beer solution, pour over the vegetables, submerge and cover tightly.
FOR THE JUICY LUCY BURGER BOWL
- Place the quinoa in a fine-mesh strainer; rinse under running water and drain.
- Heat ¼ cup of olive oil in a small saucepan over medium-high heat until shimmering. Add the drained quinoa and cook, stirring constantly, about 2 minutes.
- Add 8 cups water and bring to a rolling boil. Lower the heat and cook, covered, for 15 minutes. Once the quinoa is cooked, add the Hatch chiles and chopped cilantro. Season with salt to taste. Set aside.
- In a small bowl, combine the beef, Parmesan cheese and salt. Divide into 8 patties.
- On 4 of the patties, place the pepper jack cheese. Then put the remaining 4 patties on top of them. Close the burgers at the seams.
- Preheat a pan over medium-high heat. Add the burgers, cover and cook 6 to 8 minutes or until internal temperature reaches 165 degrees.
- In a dry sauté pan over high heat, roast the corn kernels. Season with salt and set aside. In the same sauté pan, add ¼ cup oil. Heat to shimmering and then add shishito peppers, turning until slightly blistered. Set aside.
- Drizzle arugula with ¼ cup oil and salt to taste. Place in a serving bowl. Top with quinoa, corn, shishito peppers, carrots, cucumbers and red cabbage.
- Cut stuffed patties in half and place in the bowl. Garnish with corn shoots.