I really didn’t intend for the corn to steal this week’s show, but that is exactly what it did. For Week 18 of the challenge, I cooked Chicken Burgers with Avocado Salsa, and a side of Barbequed corn with coriander butter. Except, well the burgers were just OK (you know, a burger… nothing special) but the corn was juicy, sweet, full of flavour and totally addictive. Now granted, I didnt use coriander, I used rosemary and thyme because thats what is growing in my herb garden at the moment, but no matter. Still good.
In fact, the corn was so good that I repeated the recipe just 2 days later because I was craving it.
I really enjoyed this week. We never use the bbq unless we are catering for big groups so it was fun to get on there myself and give it a go (I’m usually stuck in the kitchen with the salads while Ben operates the bbq with the boys – typical!) So it was our first couple meal on the bbq and thankfully the weather was kind to us!
Recipe: Chicken Burgers with Avocado Salsa and Barbequed corn with coriander Butter
Cookbook: Barbecue Bible
Chicken burgers with avocado salsa
800g chicken mince
1 clove garlic, crushed
1 small onion, finely chopped
1/3 cup shredded parmesan cheese
1 tablespoon finely chopped fresh thyme or oregano
1 egg beaten
½ cup fresh breadcrumbs
Salt and pepper
2 medium avocados, sliced
1 red onion, sliced
2 tablespoons fresh coriander
2 tablespoons baby capers, drained and rinsed (Omitted. Ick!)
2 tablespoons lemon juice
1/3 cup olive oil
2 handfuls rocket leaves, to serve (Used baby spinach. my supermarket NEVER has rocket!)
6 crusty bread rolls
Oil barbeque and preheat to medium-hot
Combine chicken mince, garlic, onion, parmesan, thyme, egg, breadcrumbs, salt and pepper in a large bowl. Mix well, then with wet hands, shape into 6 patties
Combine the sliced avocados and onion in a medium bowl with the coriander and capers. Place the lemon juice and oil together in a screw top jar, shake well then set aside.
Cook patties on BBQ until cooked through. Then place on roll and top with rocket, avocado salsa and drizzle the dressing over the top.
Barbequed Corn with coriander butter
8 fresh young corn cobs
125g butter, softened and chopped
1 clove garlic, crushed
¼ cup fresh coriander leaves
¼ teaspoon ground cumin (optional)
Oil bbq and preheat to hot.
Peel back the green corn husks (but leave them intact) and pull away the white silky threads. Replace husks and dip cobs in cold water (this helps to prevent them catching fire) (or you can just wrap them in foil like I did)
To make the coriander butter, combine the remaining ingredients in a small bowl and mix well.
Cook corn on preheated grill or hotplate for 10-15 minutes. Turn regularly and taking care that the husks do not catch alight. Serve hot, alongside the coriander butter. (I actually covered my corn in the butter, then cooked it, rather than serving alongside. It them got into all the little corn grooves and made it extra buttery and yum)