#Poolside Eats: Roasted Red Pepper Burgers and Grilled Corn

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Initially Mr. Foodie and I were going to finally use our catch from the weekend to make fish tacos last night, but it was such a hot day, we wanted to grill out with something easy to eat poolside. I’ve already written about the first time Mr. Foodie made these Roasted Red Pepper Burgers, but I promised you a proper recipe which you can find below. We got lucky and scored some mini-fontina cheese coins from our grocery store which we sliced in half and placed on top of the burgers. The red pepper with the fontina cheese makes these burgers SO DAMNED GOOD. I don’t even use condiments because my tongue is already ecstatic with the cheese/pepper flavors.

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We also picked up four ears of corn the other day, and my preferred method of cooking whole ears is directly on the grill. We husk them, plop them on medium/medium-high and baste them with a red pepper flake butter, turning every few minutes. The corn cooks up without getting mushy, and the taste is smokey, buttery with a little heat from the pepper flakes. The butter just clings to this al dente treat. We enjoyed them immensely while we watched the sun setting into the canal.

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What I love about this particular meal is the ease of prep and execution. Perfect if you want to avoid a) carrying too much equipment downstairs to the grill and b) having to sit at a proper table to eat it. We have a table of course, but it was nice to eat with our hands while we dangled our legs into the pool. No need for plates, utensils, or much kitchen equipment to pull of this delicious spread.

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Roasted Red Pepper Burgers and Grilled Corn

1 lb Ground Turkey

1/2 a large Roasted Red Pepper, diced

Salt and Pepper

Four Slices Fontina Cheese

Four ears corn, husked

3 Tablespoons butter, melted

1 pinch red pepper flakes

In a bow, mix together with your hands the 1 lb ground turkey with diced roasted red peppers and seasonings (a couple pinches each). Split mixture into four balls and flatten into discs separated by parchment paper. Heat the grill to high, then lower to medium before putting patties on – this gives them the pretty grill marks you see above without burning the meat before getting fully cooked. Cook burgers around 5-7 minutes each side depending on how hot your grill is. In the last minute of cooking, put cheese on burger and close to melt.

Meanwhile, put husked corn ears on medium-high heat and baste with melted butter/red pepper flake mixture. Keep turning every 2-3 minutes and basting. Save a little of the mixture to put on a the very end. Corn will be done in about 12 minutes. It might feel undercooked to the touch, but will be al dente when eaten.

Tonight will be fish taco night and I can’t wait to tell you about our crazy, lovely, and surprising fishing day.

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