RECIPES: Recipe Details
These campfire burgers have a wonderful flavor that goes well with a rustic and outdoor setting or in your back yard!
-One small ear of corn in the husk
-1 teaspoon of Colavita Extra Virgin Olive Oil
-1/4 cup mayonnaise
-1/4 cup prepared Dijon Mustard
-1/2 cup roasted corn cut off the cob (listed above)
-2 pounds ground chuck
-1/2 cup finely chopped onion (1/4 inch cubes) -
1/2 cup finely chopped tomato (1/4 inch cubes)
-2 tablespoons granulated beef bouillon
-2 teaspoons salt
-2 tablespoons prepared steak sauce
-2 tablespoons Colavita Extra Virgin Olive Oil
-1 tablespoon fresh ground pepper (or more to taste) -vegetable oil for brushing the grill
*Bread & Condiments
-6 seeded buns, split
-6 slices of cheddar cheese
-12 dill pickle slices
*Directions -Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium high. -To grill the corn, pull back the husks, remove the silk and rub the olive oil on the kernels. Replace the husks and wrap the ear in aluminum foil. Place on the grill for about 20 minutes, turning every 5 minutes until done. Remove from heat and cool. Remove foil and husks. Use a knife to remove the kernels. Set aside. -To make the spread, combine the mustard and mayonnaise in a small bowl and mix well. Cover and refrigerate until assembling the burgers. -To make the patties, combine the corn, meat, onions and tomatoes. Mix the bouillon and salt in the steak sauce to dissolve, then pour over the other ingredients. Mix well but handle the meat as little as possible. Divide the mixture into 6 patties in the shape of the rolls. Rub the patties with olive oil to lightly coat and apply a liberal coat of fresh pepper on both sides. -Brush the grill with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference about 5 to 7 minutes on each side for medium. Do not press the burgers because it squeezes out the flavorful juices. When the patties are done, remove from grill, stacking them and putting foil over them to keep warm. Place the rolls, cut side down over the lowest heat to toast lightly. -To assemble the burger, spread the mustard-mayonnaise on both sides of the toasted bun. Place the cheese on one side of the bun and put the burger on top to warm the cheese. Put two pickles on top of the patties and add the top of the bun. Serve and enjoy!
-These burgers can be served with a Sutter Home Cabernet. -If the burgers are handled too much or the chunks of added vegetables are too large, the burgers may not hold together on the grill. If so, place the burgers in a fish grill (or aluminum foil with holes poked in it)and put on the grill.