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CORN-OF-THE-COB BURGER with FRESH RED ONION RELISH

Combining the wonderful flavors of summer's best, freshly roasted corn on the cob, with a juicy burger and crisp butter leaf lettuce create a new twist on BBQ favorites. The corn is enrobed in a savory butter and creamy garlic and herb cheese to create a "corn custard" for the burgers. To build my better burger, I repeat using the same ingredients to intensify the flavors as I construct the various burger layers. Clean fresh flavors I hope you will enjoy.

Ingredients 

2 Tablespoons butter, at room temp.
5.2 oz. package garlic and fine herbs gournay (Boursin)cheese at room temp, divided
3/4 teaspoon freshly ground black peppercorns, divided
1 1/3 cup fresh roasted corn scraped from the cob, divided
2/3 cup fresh sun dried tomatoes, divided
1/2 cup diced red onion
1/2 cup freshly minced parsley, divided
6 Tablespoons minced seeded jalepeno peppers, divided
1 Tablespoon COLAVITA Olive Oil
2 Tablespoons Balsamic Vinegar
2 lbs. freshly ground chuck
1 1/2 teaspoons salt
1/3 cup finely grated aged Parmesan
1 Tablespoon vegetable oil, to brush grill
6 soft Kaiser rolls, split
12 crisp inner butter lettuce leaves
12 California avocado slices

Instructions 

1.Preheat a gas grill with cover to medium-high. 2.To make the fresh corn custard: in a small bowl combine butter with 2.6 oz herb cheese and 1/4 teaspoon pepper. Stir with a spoon until smooth and creamy; stir in 1 cup corn and 1/3 cup sun dried tomatoes; mix well. Refrigerate. Bring to room temperature 30 minutes before serving. 3.To make Red Onion Relish, combine red onion, 1/4 cup parsley, 3 Tablespoons jalepeno, olive oil and balsamic vinegar. Let stand at room temperature until serving. 4.To make the patties, combine the beef,1 1 /2 teaspoon salt, Parmesan cheese, remaining 1/2 teaspoon black pepper, 1/3 cup corn, 1/3 cup sun dried tomatoes, 1/4 cup parsley and 3 Tablespoons jalapeno pepper, a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions. Form the portions into patties to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 4-5 minutes longer for medium. During the last few minutes of grilling, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. 5.To assemble burgers, spread the remaining Boursin cheese evenly over the bottom halves of the toasted rolls, top with lettuce leaves, sliced avocado. Sprinkle avocado generously with 1 heaping tablespoon of red onion relish. Top with burger. Spread a generous 2 tablespoons of the savory corn custard on the burger. Cover with toasted roll top. Serve immediately. Serves 6

Comments 

I created this recipe to use leftover roasted corn on the cob. I also tested with both frozen and vacumn packed corn, so that one could make when fresh corn is not in peak season. I use fresh sun dried tomatoes, not overly dried ones in oil or in the bag. Use the ones that are still bright red, but dried, which are found in the produce section. They have much better flavor and texture. I know you like to use 1 teaspoon salt to 1 lb of ground meat. However with the Parmesan and sun dried tomatoes, the flavors balance nicely. Thus the reason why I only used 1 1/2 teaspoons of salt.