Cuban Picadillo Burger Rice Bowl

Grilled Vegetable Salad: Preheat grill to medium heat; grease grates well. Whisk oil with orange juice, garlic, chipotle, salt and pepper. Toss 3 tbsp dressing with the zucchini, corn and peppers. Grill vegetables, turning occasionally, for 10 to 12 minutes or until tender and slightly charred. Transfer to cutting board; let cool.

Cut corn off the cobb into a large bowl. Chop zucchini into bite-sized pieces and slice peppers into thin strips. In a large bowl, toss grilled vegetables with tomatoes, beans and 3 tbsp more dressing; set aside.

Burgers: In a large bowl, gently mix beef with onion, olives, raisins, chili powder, cumin, coriander, cinnamon and salt. Divide mixture into 6 equal portions; form into ¾-inch (2 cm) thick patties. Make a thumbprint depression in centre of each patty (to prevent rounding while grilling).

Preheat grill to medium heat; grease grates well. Grill for 5 to 7 minutes per side, testing doneness with a digital rapid-read thermometer inserted sideways into centre of each patty to ensure patties are cooked to 160°F (71°C).

To Serve: Stir remaining dressing with yogurt and chipotle until smooth and well combined. Divide warm rice, grilled vegetable salad and burgers evenly among 6 shallow bowls. Top with yogurt sauce. Sprinkle with cilantro and pumpkin seeds.

Notes

• To Cook Indoors: Cook burgers in a cast-iron skillet over medium heat. Cut zucchini into chunks and thinly slice peppers. Sauté in a large, nonstick skillet over medium-high heat with 3 tbsp of the dressing mixture and 1 cup frozen corn kernels for 10 minutes or until tender.
• Make ahead: Assemble burger patties and refrigerate, covered, for 1 hour or up to 1 day before cooking and serving.