Wine Varietal: Cabernet Sauvignon
spent 34 years in New Jersey (also known as Joisey) and one of the best things I really loved about living there is the wonderful fresh Jersey sweet Silver Queen corn and Jersey Beefsteak vine-ripened tomatoes.
So what could be better to enhance sweet corn flavor than with a grilled corn tortilla , fresh red tomatoes locally grown and served with a juicy beef burger?
I can’t think of anything!
We spent many times making these burgers and enjoying the company of our family and friends so every time we make them we think of all the good times we had!
Grilled Corn Relish
Vegetable Oil for brushing on the grill rack, for grilling the Corn and the Corn Tortillas
4 large or 6 small ears of Corn
(Preferably Silver Queen or locally grown and fresh)
2 Tablespoons Chopped Fresh Cilantro
½ small red onion, chopped
1 Teaspoon Ground Cumin – ¼ teaspoon for Relish and ¾ teaspoon set aside for Burgers
Juice of 2 Fresh Limes
2 Tablespoons Colavita Extra Virgin Olive Oil
1 Tablespoon Mexican-Style Chili Powder
¾ Teaspoon Ground Cumin
2 Teaspoons Salt
2 Tablespoons chopped pickled Jalapeno Peppers (use the seeds if you like it really spicy)
2 Tablespoons Sutter Home Cabernet Sauvignon
1 1/2 pounds Ground Chuck
1/2 pound Ground Sirloin
6 (6 inch) Stone Ground Corn Tortillas
12 1 ounce slices of Monterey Pepper Jack Cheese
6 (9 – 10 inch) Wraps (I prefer Garlic Herb, but use
whatever flavor you prefer)
Guacamole, 12 heaping Tablespoons (If you can’t find store bought guacamole, use slices of fresh avocados)
Jersey Beefsteak Tomatoes – 4 large or 6 small Tomatoes seeded and diced, then drained
(Preferably vine ripened and Jersey Beefsteaks
or any ripe tomatoes)
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the Grilled Corn Relish, brush the Vegetable Oil on the ears of Corn and the grill rack.
Grill the corn over medium heat turning until all sides are slightly charred, 5 to 10 minutes.
Combine the Cilantro, Red Onion and Cumin in a 10-inch nonstick, fireproof saucepan.
When cool enough to handle, cut the Corn from the ears and add to the pan.
Add the Lime Juice and Extra Virgin Olive Oil.
Place the covered saucepan with the Corn Relish on the grill rack over medium-hot heat.
Heat for approximately 4 to 6 minutes, stirring occasionally till warm.
Remove the pan from the grill and set aside.
To make the patties, combine the Mexican-Style Chili Powder, Ground Cumin, Salt, chopped pickled Jalapeno Peppers, and the Cabernet Sauvugnon in a large bowl. Mix together well. Then add the Ground Chuck and Ground Sirloin. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties.
Brush the grill rack with vegetable oil again. Place the patties on the rack, cover, and cook turning once, until done to preference, 5 to 7 minutes on each side for medium.
When the patties are cooked, remove from the grill, place in a flat pan and cover with foil to keep warm.
Brush Vegetable Oil on the Tortillas. Grill for 1 to 2 minutes. Turn several times and press down to slightly char. Then top each Tortilla with 2 ounces of the Monterey Pepper Jack. Cover the grill for 2 – 3 minutes until the cheese melts slightly, remove from the grill, and set aside.
Place 2 Wraps on the grill for a few seconds and flip frequently just to warm them till pliable. Place under a Dishtowel to keep warm. Do the same with the remaining 4 Wraps.
To assemble the burgers, place a Tortilla with the melted cheeses on the upper half of each Wrap. Spread 2 heaping Tablespoons of Guacamole on each Tortilla, more towards the center of the Wrap.
Place a pattie in the middle of each Tortilla. Top with an equal portion of the Grilled Corn Relish and the diced Tomatoes. Fold the bottom up towards the burger then fold each side of the Wrap towards the pattie, and serve.
Makes 6 burgers.