Wine Varietal: Sauvignon Blanc
This burger is a great local burger because it showcases what Colorado has to offer.First, both beef and corn are two of the major agriculture products of the state, hence they each play a prominent part of the burger recipe. Secondly, the flavors of this burger pay homage to the Mexican heritage of many residents of the state. Furthermore, Boulder, Colorado (near where I live) is known as a very active- health conscience area, thus I have chosen a leaner cut of meat for this recipe. Don’t be fooled though – this burger is amazingly juicy, thanks in part to the peach preserves, which give a nod to one of the large produce products of Colorado’s Western slope.
1 ear fresh corn (off ear kernels ~0.75 Cup)
1 teaspoon Colativa Extra Virgin Olive Oil
1 medium shallot (about 1 oz)
1 roma tomato, finely diced (1/2 cup)
0.5 small avocado, finely diced (1/2 Cup)
1.5 tablespoons lime juice
1 tablespoons Colavita Extra Virgin Olive Oil
5 small cloves of garlic, crushed (approximately 2 teaspoons crushed garlic)
0.75 Cup fresh cilantro
0.5 Cup mayonnaise
0.25 Cup pine nuts
4 teaspoons tijon seasoning (this is a lime, chili salt seasoning)
0.5 teaspoons salt
4 tablespoons peach preserves
1 lb 91% lean ground beef
1 lb 80% lean ground beef
2-3 tablespoons of vegetable oil, for brushing on the grill rack
6 oz Queso Fresco
6 good quality, Kaiser rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To prepare corn relish, first remove the husk and silk on the corn. Brush the kernels with 1 teaspoon of olive oil, then place corn on hot grill and cook for 20 minutes , turning the corn every few minutes to avoid over charring the corn (the ear should be an even, vibrant yellow, with touches grill marks) . When corn is done, remove from the grill, let cool slightly, then cut off the kernels. Put shallot in a food processor, and process until finely minced. Add the corn, and again process for a few seconds, until the corn is also finely minced. Scoop the corn-shallot mixture into a small bowl, then add the tomato, avocado, lime juice, and oil. Stir together until well mixed, then set aside.
To make the cilantro aioli sauce, peel and finely crush the garlic( preferably with a garlic press, or alternatively, with the flat side of a butcher knife). Then, in a food processor, place the cilantro, and pulse for a few seconds until finely chopped. Add the crushed garlic and mayonnaise, and pulse for a few seconds more to mix evenly. Set aside (preferably in a refrigerator) until ready to use.
To make the patties, grind the pine nuts using a food processor until they are finely chopped, then add to a large bowl. Add the tijon seasoning, salt, and the peach preserves to the bowl and mix together. Then add the 91% and 80% lean beef. Combine the ingredients together , handling the meat as little as possible while mixing well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last 2 minutes of cooking, spoon the corn relish equally over the patties, then cover with 1 oz of the queso fresco over each burger. In addition, during the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, spread 1/6th of the cilantro aioli sauce on the cut surface of the top portion of the bun. Place the cheese covered patty on the bottom bun, add the bun tops and serve.