BACON-PEPPER CORN
Finely chop 6 slices crisp cooked bacon. Toss 4 grilled
ears of corn with 4 tablespoons softened butter to coat.
Season generously with coarsely ground pepper and a
pinch of salt. Press the bacon all over the corn.2 tablespoons vegetable oil,
plus more for the grill
⅓ cup finely chopped walnuts
1 shallot, finely chopped
2 cloves garlic, minced
8 ounces cremini mushrooms,
finely chopped
Kosher salt and freshly ground pepper
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
2 teaspoons dijon mustard
1 large sweet potato
1¼ cups cooked quinoa, cooled
½ cup breadcrumbs
4 hamburger buns, split
Sliced red onion and sprouts, for servingand pepper. Cook, stirring occasionally,
until lightly browned and tender, about
5 minutes. Add the Worcestershire sauce
and paprika and cook, tossing to coat,
until reduced, about 10 seconds. Remove
from the heat and stir in the mustard.
Transfer the mixture to a large bowl.breadcrumbs, ½ teaspoon salt and a few
grinds of pepper. Form into four 4-inch-wide
patties and freeze until firm, 20 minutes.- Preheat a grill to medium high. Oil the
grates. Grill the patties until marked, about
3 minutes per side. Grill the buns. Serve the
burgers on the buns with onion and sprouts.
SMOKY VEGGIE BURGERS
ACTIVE: 25 min l TOTAL: 45 min l MAKES: 4—
To grill corn, remove the husks and brush the corn with
vegetable oil; season with salt and pepper. Grill over medium-high heat,
turning, until lightly charred, 8 to 10 minutes.GREEK CORN WITH FETA
Mix ½ cup plain Greek yogurt with ¼ cup mayonnaise,
the juice of 1 lemon, 1 grated garlic clove, ¼ teaspoon
dried oregano and a pinch each of salt and pepper.
Spread the mixture on 4 grilled ears of corn; sprinkle
with crumbled feta, Aleppo pepper and dried mint.CORN WITH
GINGER-SCALLION BUTTER
Pulse 6 tablespoons softened butter, 3 sliced small
scallions, 1 tablespoon grated ginger, ½ teaspoon each
toasted sesame oil and kosher salt and a pinch of red
pepper flakes in a mini food processor until combined.
Spread the mixture on 4 grilled ears of corn.monday
june 1tuesday
june 2JUNE 2020 ●FOOD NETWORK MAGAZINE 35
II {
Moatloss Monday
1. Heat t he vegetable oil in a large nonstick
skillet over medium-high heat. Add the
walnuts, shallot and garlic and cook,
stirring, unt il softened, about 1 minute.
Add the mushrooms a nd season with salt
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2. Meanwhile, microwave the sweet potato
unt il tender, 8 to 10 minutes. Let cool, then
peel and transfer to a large bowl. Add the
quinoa and beat with a mixer on medium-
high speed until combined. Beat in the
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