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CHICKEN CAESAR CORN BURGERS WITH ARTICHOKE MAYO

Don't just think about what goes "on" your burger. Think about what goes "in" your burger, too. I wanted the entire burger, not just the top, to be seasoned and flavored. A new twist for a great Midwestern chicken burger has the roasted Illinois corn and Parmesan cheese cooked inside the burger. Artichoke mayo, Illinois tomatoes and pancetta adds more layers of flavor.

Ingredients 

ARTICHOKE MAYO
1/2 cup marinated artichoke hearts, drained, finely chopped
1/2 cup mayonnaise
3 tablespoons freshly grated Parmesan cheese
1 teaspoon minced garlic
1 teaspoon Dijon mustard
PANCETTA, ROASTED CORN & BURGERS
6 thinly sliced rounds of pancetta
1 large ear of fresh Illinois corn, husked, silked
Vegetable oil for brushing on grill rack
2 tablespoons Colavita extra-virgin olive oil, divided
2 pounds of ground chicken
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan cheese
2 shallots, minced
1 teaspoon lemon-pepper seasoning
1/2 teaspoon kosher salt
1/2 teaspoon ground cayenne
6 sourdough or sesame-seed rolls, split
2 cups shredded romaine lettuce
6 (1/4-inch thick) large Illinois tomato slices or 12 small slices

Instructions 

Preheat a gas grill to medium-high. In a small bowl combine all artichoke mayo ingredients; mix well. Cover and chill.

When grill is ready, place a fire-proof skillet on the grill rack to cook pancetta until golden brown and crisp; drain on paper towels. Brush corn with 1 tablespoon olive oil. Brush grill rack with vegetable oil. Place corn on grill rack, close lid and let grill for 10 minutes. Turn corn occasionally during grilling to allow for even cooking. Transfer to a cutting board; let cool. Cut corn kernels off the cob; discard cob. Puree half the corn kernels in a blender or food processor. Transfer pureed corn and whole corn kernels to a large bowl and add the ground chicken, parsley, cheese, shallots, lemon-pepper seasoning, salt and cayenne. 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 to fit the buns. Cover and chill for 15 minutes.

Place the patties on the rack, cover and cook, turning once, just until the juices run clear when the patties are pierced in the center, about 4 to 5 minutes on each side. During last few minutes of cooking, brush the cut sides of the rolls with remaining 1 tablespoon olive oil. Place rolls on the outer edges of the rack to toast lightly.

To assemble burgers, spread a generous amount of the artichoke mayo over the cut sides of the rolls. On each roll bottom, place some shredded lettuce, a patty, tomato slice, pancetta slice and the roll tops. Makes 6 burgers

Comments 

Grab a napkin and serve with Sutter Home Chardonnay and enjoy! Two-thumbs up as we say in Illinois!

Why this is a great local American burger: Don't just think about what goes "on" your burger. Think about what goes "in" your burger, too. I wanted the entire burger, not just the top, to be seasoned and flavored. A new twist for a great Midwestern chicken burger has the roasted Illinois corn cooked inside the burger. Artichoke mayo, Illinois tomatoes and pancetta adds more layers of flavor.