BBQ rosemary Iberico Burgers, hot salsa, asparagus and corn
main course, serves 4
Fire up the BBQ. Finely chop the onion, pepper and garlic. Heat the olive oil in a saucepan (on the BBQ) add the onion, pepper and garlic and cook for a few minutes. Add tomato cubes. Bring to boil and let simmer for 5 minutes. Season with salt.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper. Grill over high heat for 2 to 3 minutes. Peel back corn husks without removing them and remove silk. Place 1 tablespoon butter and salt and pepper on each piece of corn. Close husks. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill and cook approximately 30 minutes, turning occasionally, until corn is tender. Roughly cut the rosemary needles. Grill the burgers on the BBQ and sprinkle with rosemary.
- 1 red pepper
- 1 onion
- 1 garlic glove
- 2 tbsp. olive oil (for frying)
- 2 cans peeled tomato cubes (2 x 400 g )
- 1 tbsp. dried oregano
- 1 pound fresh green asparagus spears (trimmed)
- 2 fresh corn cobs
- 4 The Frozen Butcher Iberico Burgers
- 1 small bunch rosemary