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FIESTA BURGERS WITH ROASTED CORN SALSA

The spicy serrano chiles are balanced with the sweetness of jicama and roasted corn salsa for burgers with a southwest flair.

Ingredients 

3 tablespoons Colavita Extra Virgin Olive Oil plus more for brushing the grill rack, 1 tablespoon for the salsa and 2 tablespoon for onions
1 1/2 cups fresh sweet corn kernels, about 3 ears
1 1/2 cups chopped fresh cilantro, 1/4 cup for the salsa, 1/4 cup for patties and 1 cup for assembly
1 1/2 teaspoons kosher salt, 1/2 teaspoon for the salsa and 1 teaspoon for the patties
4 serrano chiles, seeded and finely chopped, 2 chiles for the salsa and 2 chlies for patties
2 large sweet onions (such as Texas 1015 or Vidalia), thinly sliced, divided
2 1/2 teaspoons ground cumin, 2 teaspoons for the onions and 1/2 teaspoon for the salsa
4 teaspoons Cajun seasoning blend, 1 teaspoon for onions and 3 teaspoons for patties
2 tablespoons minced garlic
2 pounds ground chuck
8 ounces pepper jack cheese, sliced
12 thick peppered bacon slices
3 tablespoons Grey Poupon
1 large jicama, peeled and julienned (about 2 cups)
2 large avocados (sliced at the last minute to prevent from turning brown)

Instructions 

Directions Prepare a medium-hot fire on a charcoal grill with cover, or preheat a gas grill to medium- high. To make the corn salsa, when the grill is ready, place 1 tablespoon olive oil and the corn kernels in a fire-proof skillet on the grill rack. Cook corn until lightly charred, about 15 minutes. Stir often. Transfer corn to a bowl. Chop 1/4 cup of the onions for the salsa. Add the chopped onions, 2 serrano chiles, 1/4 cup cilantro, 1/2 teaspoon salt and ½ teaspoon cumin to corn. Mix well and set aside. Reserve the remaining onions, chiles, cilantro, salt and cumin for later use. To make the caramelized onions, place 2 tablespoons olive oil, remaining sliced onions, 1 teaspoon cumin and 2 teaspoons seasoning blend in a large fire-proof skillet on the grill rack. Cook for approximately 20 minutes until golden brown, stirring frequently. Remove from grill and keep warm. Reserve remaining olive oil, cumin and seasoning blend for later use. To make the patties, combine 2 tablespoons garlic, remaining 1 tablespoon seasoning blend, 1 teaspoon salt, 1/4 cup cilantro and 2 serrano chiles in a large bowl. Add the ground chuck. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal size portions and form the portions into patties to fit the rolls. Set aside. Cook the bacon in a fire-proof skillet on the grill rack until crisp. Drain bacon on paper towels. Set aside and keep warm. Brush the grill rack with olive oil. Cook patties until done to preference, approximately 3 to 4 minutes per side for medium. During the final minutes of cooking the patties, place the rolls, cut side down on the outer edges of the grill rack and toast lightly. During the last minute of grilling, cover the top of each patty with sliced cheese to melt. To assemble the burgers, lightly spread mustard on the on the cut side of each roll bottom. Add an equal portion of grilled onions followed by 2 slices of bacon and a patty. Add 1/2 cup jicama and an equal portion of cilantro. Place 4 slices avocado on the roll top. Spread 3 heaping tablespoons of corn salsa on top of the avocado and press gently until the salsa sticks to the avocado and roll top. Add the roll tops and serve.

Comments 

Makes 6 burgers Janette, Spring, Texas