Spicy Garlic Sirloin Burgers and a lovely Corn and Bean Salad for the World Cup Celebrations

I was excited to recently be challenged by the people at the Unilever Kitchen to create a new recipe and inject some Brazilian passion into my al fresco cooking in honour of the World Cup!  They sent me a lovely hamper to help me out.

  

It was filled with all sorts of goodies, even some Barbecue Tools to help me on my quest.

When I was in America a couple of years back we went to a lovely Brazilian Grill Restaurant where they served up beautiful grilled food.  Some a bit spicy and some not.  My favourite thing there was the Garlic Sirloin and so I wanted to create something along those lines and this is what I came up with . . .



Juicy cheese stuffed Spicy Garlic Sirloin Burgers!  Each burger consisting of two flavourful ground sirloin patties with a nice chunk of cheese sandwiched in the centre, wrapped with bacon and then grilled on the Barbecue until they are golden brown . . .  brushing them with some of that tasty Fiery BBQ Chili sauce as I was grilling them.



I used  one each of their garlic and mixed chili flavour pots with the meat for lots of flavour, as well as some grated cheese for moisture.  Sirloin can be a bit lean so I thought the cheese would help with that.  Served on toasted buns spread with some of that delicious Hellman's caramelized onion mayo and topped with sliced red onions and tomatoes.



Just look at that juicy burger, with all of that cheese oozing from the middle.  They went down a real treat!   We both really enjoyed these.   Lots of flavour, a bit of a bite, moist and juicy, they were fabulous!  I was going to try to name these after one of the England's team players, but I don't really know enough about them to do that with any sincerity.  So they are just Spicy Garlic Sirloin Burgers. Go England!



*Spicy Garlic Sirloin Burgers*

Makes 4

Printable Recipe

In honour of this years World Cup in Brazil!  Nice and garlicky with a hit of spice!

1 Knorr Garlic Flavour Pot

1 Knorr Mixed chillis Flavour Pot

1 pound of ground sirloin

130g of grated cheddar or Jack cheese (1 cup)

1/2 tsp fine sea salt

1/2 tsp cracked black pepper

4 chunks of cheese

4 slices of streaky bacon

Coleman's Fiery BBQ Chilli Sauce

4 toasted burger buns

Hellman's Caramelized Onion mayonnaise

4 thick slices of tomato

4 red onion slices  

 

Crumble the sirloin into a bowl.  Add the flavour pots, grated cheese and some seasoning to taste.  Mash all together well.  Divide the mixture in half.  Shape each half into 4 equal sized flat patties.  Place a chunk of cheese into the centre of four of them and then cover with the remaining patties.  Seal the edges.  Wrap the bacon around the outer edge of each, securing with a toothpick.

Preheat the grill.   Grill the burgers for five minutes per side, brushing with some of the barbecue sauce as you go along.   Once done, spread the bottom halves of four toasted buns with some mayonnaise, and top with the tomato and onion.  Place a burger on each and top with the toasted bun tops.  Serve immediately.

Note - If you can't get the flavour pots, feel free to use 2 or 3 peeled cloves of garlic finely minced and one small red or green chili minced.    

And on the side I served a delicious corn and bean salad, which was also very delicious!  

 

It's a delicious, tangy and crunchy salad! Chock full of good things like beans and tomatoes, chickpeas and corn, with a tangy and spicy yogurt dressing. 

 

*Corn and Bean Salad*
Serves 6
Printable Recipe

Beautiful and colourful, this is one very tasty, and healthy salad! Try it out at your next barbeque!

For the dressing:
the juice of 3 limes
170g tub of Greek Yoghurt
(about 1 cup)
2 ounces olive oil (1/4 cup)
1 clove of garlic, peeled and minced
1 tsp sea salt
1/8 tsp cayenne pepper
a large handful of fresh coriander, chopped (cilantro)

For the salad:
1 (415g or 15 ounce) tin of cannellini beans, drained and rinsed well
1 (415g or 15 ounce) tin of chickpeas, drained and rinsed well
1 1/2 cups fresh corn kernels, uncooked (can use one tin of niblets corn, drained)
1 medium courgette, washed, trimmed and cut into small cubes
1 red bell pepper, trimmed and cut into small cubes
4 medium ripe tomatoes, cut into cubes
6 spring onions, thinly sliced  

 

Make the dressing by whisking together the lime juice, yoghurt, olive oil, garlic, salt and cayenne pepper. Fold in the chopped coriander.

In a large salad bowl, combine the beans, corn, chickpeas, red pepper, courgettes and spring onions. Pour the yoghurt lime dressing over top and toss to combine. Serve at room temperature.  

Many thanks to the people at the Unilever Kitchens and Arielle from Clarion Communications for challenging me to do something new!