Click here to return to Messiah College's homepage

Best recipe for a summer bbq

Percell Green is the executive chef at Messiah College. He recommends this burger and salad combo for your summertime bbqs.

To grill a good burger, you must first start with good meat. Go to the butcher at your local grocery store or farmer’s market and ask for fresh prime ground chuck 80/20; the 20 percent fat will give you the best flavor and keep your burger moist.

Adobo Burger with Grilled Corn & Black Bean Salad

2 pounds ground chuck
½ cup grated onion
2 tablespoons adobo spice
2 teaspoons seasoned salt
½ teaspoon black pepper
1 tablespoon kosher salt
½ cup fresh Italian parsley
½ cup olive oil

Being careful not to over work the meat; season with the onion, parsley, adobo spice, salt and pepper and mix just until combined. Gently shape the meat into six burgers of equal size and thickness. Make an imprint in the center of each patty with your thumb. Spread the top with olive oil and refrigerate; cover until ready to grill. Build a charcoal fire or preheat a gas grill to medium. Place burgers on the grill over direct medium heat. Cover and grill for 4 minutes. Turn and continue grilling until the meat is cooked through and no longer pink, about 10 more minutes. Remove burgers from grill and let rest. Lightly brush olive oil on the burger rolls and place them on the grill. Grill rolls for one minute and remove. Assemble burgers with your choice of accompaniments and enjoy.

Grilled Corn Salsa & Black Bean Salad

4 tablespoons olive oil
3 ears of fresh corn on the cob
3 cups canned black beans
¼ cup red onion, diced
½ cup fresh red bell pepper
2 tablespoons cilantro, chopped
1 jalapeno pepper, diced
¼ cup fresh lime juice
Dash of hot sauce
Salt & black pepper

Remove the husk from one side of the corn. Brush the corn with olive oil and place on the grill over medium heat.  Grill corn on all sides until it’s slightly brown. Remove corn from grill and let cool. Add black beans, red onion, jalapeno peppers and cilantro to mixing bowl. Remove the rest of the corn husk, cut the corn off the cob and add corn to the black bean mix. Add the remaining ingredients and toss with olive oil. Add salt and pepper to taste.

Comments are closed.