RECIPES: Recipe Details

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CHIPOTLE BORDER BURGER WITH CILANTRO.LIME CREMA AND GRILLED CORN, BLACK BEAN, AVOCADO SALSA

INSPIED BY MY FONDNESS HISPANIC CULTURE, THIS BURGER HAS A LITTLE HEAT AND A LOT OF FLAVOR!

Ingredients 

FOR CILANTRO/LIME CREMA:
1/2 CUP SOUR CREAM (CREMA)
1/2 CUP CILANTRO, WASHED, STEMMED AND MINCED
2 CLOVES GARLIC, MINCED
1 TABLESPOON FRESH LIME JUICE
FOR GRILLED CORN:
1 LARGE YELLOW CORN ON THE COB, HUSKED AND CLEANED
1/2 TEASPOON COLAVITA EXTRA VIRGIN OLIVE OIL
SALT FOR SPRINKLING ON CORN
FOR GRILLED CORN, BLACK BEAN AND AVOCADO SALSA:
1 EAR PREVIOUSLY GRILLED CORN REMOVED FROM COB
1/2 CUP CANNED BLACK BEANS, RINSED AND DRAINED
1 LARGE RIPE (BUT FIRM) HAAS AVOCADO, DICED
1/2 CUP SWEET RED PEPPER, CHOPPED
1/2 CUP RED ONION, CHOPPED
1 TABLESPOON GARLIC, MINCED
1 SMALL CHIPOTLE PEPPER, PUREED IN BLENDER
1/2 TEASPOON SALT
1/3 TEASPOON FRESHLY GROUND PEPPER
1/4 CUP COLAVITA EXTRA VIRGIN OLIVE OIL
FOR PATTIES:
2 POUNDS FRESHLY GROUND CHUCK (MEAT SHOULD CONTAIN AT LEAST 24% FAT)
3/4 CUP RED ONION, FINELY CHOPPED
3/4 CUP ROMA TOMATOES, SEEDED, DEVEINED AND FINELY CHOPPED 2 CHIPOTLE PEPPERS, PUREED IN BLENDER
4 CLOVES GARLIC, MINCED
1 CUP FRESH CILANTRO, RINSED, STEMMED AND FINELY CHOPPED 1/4 CUP COLAVITA EXTRA VIRGIN OILIVE OIL
2 TEASPOONS SALT
1/2 TEASPOON PEPPER
OLIVE OIL FOR BRUSHING GRILL
6 MEXICAN TORTAS

Instructions 

TO PREPARE CILANTRO,LIME CREMA,PLACE SOUR CREAM, CILANTRO, GARLIC, LIME JUICE AND SALT IN BOWL. MIX WELL AND REFRIGERATE. TO PREPARE GRILLED CORN, RUB OLIVE OIL ON CORN AND LIGHTLY SALT. PLACE CORN DIRECTLY ON GRILL, TURNING CONTINUALLY UNTIL COOKED AND LIGHTLY BLACKENED ON ALL SIDES. (ABOUT 4-5 MINUTES)WHEN COOLED, REMOVE CORN FROM COB WITH KNIFE. TP PREPARE GRILLED CORN, BLACK BEAN, AVODACO SALSA, PLACE DE-COBBED GRILLED CORN, BLACK BEANS, AVOCADO, RED PEPPER, RED ONION, GARLIC, CHIPOTLE, SALT, PEPPER AND OLIVE OIL IN BOWL. TOSS THOROUGHLY AND REFRIGERATE. TO PREPARE PATTIES, COMBINE GROUND CHUCK, RED ONIONS, TOMATOES, CHIPOTLE, GARLIC, CILANTRO, OLIVE OIL, SALT AND PEPPER. MIX WELL, HANDLING AS LITTLE AS POSSIBLE TO AVOID COMPACTING. DIVIDE INTO SIZ EQUAL PORTIONS. FOR SIX BURGERS, EACH LARGE ENOUGH TO FIT TORTA. TO GRILL, BRUSH GRILL RACK WITH OLIVE OIL. PLACE PATTIES ON GRILL. COVER AND GRILL APPROXIMATELY 4 MINUTES. TURN PATTIES AND CONTINUE COOKING FOR AN ADDITIONAL 3-4 MINUTES OR UNTIL MEAT THERMOMETER READS 160 DEGREES FOR MEDIUM. DURING LAST MINUTE OF GRILLING, SLICE TORTAS AND PLACE CUT SIDE DOWN ON GRILL TO TOAST, WATCHING CAREFULLY TO PREVENT BURNING. TO BUILD BURGERS, PLACE GENEROUS AMOUNT OF CREMA ON BOTH CUT SIDES OF TORTA. PLACE BURGER ON BOTTOM HALF OF TORTA. PLACE APPROXIMATELY 1/2 CUP SALSA ATOP EACH BURGER. ADD THE TOPS HALF OF THE TORTA. SERVE AND ENJOY! MAKES 6 BURGERS

Comments 

THE TORTAS AVAILABLE IN MY AREA WERE ABOUT 6 INCHES IN DIAMETER. THEREFORE, THESE BURGERS ARE QUITE LARGE. IF THE TORTAS IN YOUR AREA ARE MORE LIKE THE SIZE OF A NORMAL HAMBURGER, I WOULD RECOMMEND THE FOLLOWING CHANGES: 1. CUT CREMA AND SALSA RECIPIES BY 25% 2 USE 1 1/2 POUNDS CHUCK 3. PUT 1/3 CUP SALSA ON EACH BURGER