Oh boy, have I got the perfect summer BBQ recipe for you! This meal was so fun to eat because I decided to do a sampler of four different butter spreads for our corn on the cob. It was fun tasting each of them with the hubs and deciding which was our favorite… Yes, I’ve been watching a little too much Top Chef lately. Also, the burgers were equally as yummy. You can make them with ground turkey (like we did) for a healthier, leaner burger – or with ground beef for a juicer and most likely yummier burger. See below for the ingredients and directions for making this scrumptious summer evening meal.
INGREDIENTS:
Spicy Burgers –
- 1 lb. Ground Turkey (or Ground Beef)
- 1/3 c. Chopped Banana Peppers
- 3/4 c. Feta Cheese Crumbles
- Freshly Ground Black Pepper
- Sea Salt
- Whole Wheat Hamburger Buns
Corn on the Cob Sampler
- 4 Ears of Corn
- 1/2 Stick of Butter
- 1 Tbsp. Olive Oil
- 1 Tbsp. Dijon Mustard + 2 Tbsp. Sliced Chives
- 1/2 tsp. Chili Powder + 2 Tbsp. Chopped Cilantro + 1 Tbsp. Cotija
- 1 1/2 Tbsp. Agave + 1/2 tsp. Red Pepper Flakes
- 2 Cloves of Minced Garlic + 1 1/2 Tbsp. Chopped Parsely + 1 Tbsp. Parmesan Cheese
DIRECTIONS:
Spicy Burgers w/Feta Cheese –
In a bowl mix together the ground turkey (or ground beef), chopped banana peppers, feta cheese crumbles, salt, and pepper. (We just eyeballed the salt and pepper, so just add as much or as little as you’d like – we used minimal salt in ours.)
Form the mixture into 4 burger patties.
Spray a nonstick pan with cooking spray and heat on medium high.
Once the pan begins to heat up, place the 4 burger patties onto the hot skillet (or grill) and cook on both sides until fully cooked through (about 5 minutes per side).
If you like your buns toasted, simply pop them in the toaster and you’re good to go! Top toasted buns with the burger patties and whatever toppings/condiments you prefer!
Corn on the Cob Sampler –
Preheat oven to 450 degrees Fahrenheit.
Pull back the husks on your corn and remove the silks. Drizzle each with a little olive oil and season with salt and pepper.
Cover your corn with the husks again and bake in the oven (at 450 degrees) for 15 minutes.
While the corn is cooking, take out four separate small bowls for mixing together the ingredients for each of the four butter spreads.
I used 1/2 stick of butter that I then split up equally into each of the four bowls.
Dijon Mustard Spread –
For the first butter spread, mix in the Dijon mustard and sliced chives.
Chili Powder Spread –
For the second butter spread, mix in the chili powder, cotija cheese, and chopped cilantro.
Agave Spread –
For the third buttery spread, mix in minced garlic, chopped parsley, and Parmesan cheese.
Garlic Spread –
And for the final butter spread, mix in the agave and crushed red pepper.
Once your corn on the cob is finished cooking, remove them from the oven, carefully pull off the corn husks and spread each of the four butter spreads onto one of each of the corn with a knife.
Enjoy!!
Let me know if you try one of the above recipes in the comments below and tell me what you thought! Also, I want to know which of the four butter spreads was your favorite?! My husband and I liked the garlic spread and the agave spread the best.
XOXO,
Kenzie
