RECIPES: Recipe Details

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jalapeno border burger with cilantro/lime mayo and grilled corn. black bean, avocado salsa

This burger was inspired by my hispanic daughter-in-law and my love of hispanic culture. It has a little heat, but a ton of flavor!

Ingredients 

FOR CILANTRO/LIME MAYO:
1 1/2 CUP MAYONNAISE
1/2 CUP FRESH CILANTRO, RINSED, STEMMED AND MINCED
2 CLOVES GARLIC, MINCED
1 TABLESPOON FRESH LIME JUICE
1/3 TEASPOON SALT
FOR GRILLED CORN:
1 LARGE EAR YELLOW CORN ON THE COB, HUSKED AND CLEANED 1/2 TEASPOON COLAVITA OLIVE OIL
SALT FOR SPRINKLING ON CORN
FOR GRILLED CORN, BLACK BEAN, 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 JALAPENO PEPPER, VERY FINELY MINCED
1/2 TEASPOON SALT (OR TO TASTE)
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 JALAPENO PEPPERS, EXTRA FINELY MINCED
4 CLOVES GARLIC, MINCED
1 CUP FRESH CILANTRO, RINSED, STEMMED AND FINELY CHOPPED 1/4 CUP COLAVITA EXTRA VIRGIN OLIVE OIL
2 TEASPOONS SALT
1/2 TEASPOON PEPPER
COLAVITA OLIVE OIL FOR BRUSHING GRILL
6 TORTAS

Instructions 

TO PREPARE CILANTRO,LIME MAYO, PLACE MAYONNAISE, 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 UNTILL COOKED THROUGH AND LIGHTLY BLACKENED, (ABOUT 4-5 MINUTES) WHEN COOL ENOUGH TO HANDLE, REMOVE CORN FROM COB WITH KNIFE. TO PREPARE GRILLED CORN, BLACK BEAN, AVOCADO SALSA, PLACE GRILLED CORN, BLACK BEANS, AVOCADO, RED PEPPER, RED ONION, GARLIC, JALAPENO, SALT, PEPPER AND OLIVE OIL IN BOWL. TOSS THOROUGHLY AND REFRIGERATE. TO PREPARE PATTIES, COMBINE GROUND CHUCK, RED ONION, TOMATOES, JALAPENO, GARLIC, CILANTRO, OLIVE OIL, SALT AND PEPPER. MIX WELL, HANDLING MEAT AS LITTLE AS POSSIBLE TO AVOID COMPACTING. DIVIDE INTO SIX EQUAL PORTIONS. FORM SIX BURGERS EACH LARGE ENOOUGH TO FIT TORTA. TO GRILL, BRUSH GRILL WITH OLIVE OIL. PLACE PATTIES ON GRILL. COVER AND GRILL APPROXIMATELY 4 MINUTES. TURN PATTIES AND CONTINUE GRILLING FOR ADDITIONAL 3-4 MINUTES OR NUTIL MEAT THERMOMETER READS 160 DEGREES FOR MEDIUM. DURING THE LAST MINUTE OF GRILLING, SLICE TORTAS AND PLACE, CUT SIDE DOWN, ON GRILL TO TOAST, WATCHING CAREFULLY TO AVOID BURNING. TO BUILD BURGER, PLACE GENEROUS AMOUNT OF MAYO MIXTURE ON BOTH CUT SIDES OF TORTA. PLACE BURGER ON BOTTOM HALF OF TORTA. PLACE APPROXIMATELY 1/2 CUP SALSA ATOP EACH BURGER. PLACE THE TOP HALF OF THE TORTA ON TOP, SERVE AND ENJOY! MAKES 6 BURGERS

Comments 

THE TORTAS AVAILABLE IN MY AREA ARE ABOUT 6 INCHES IN DIAMETER, THEREFORE THESE BURGERS ARE VERY LARGE. HOWEVER, IF THE TORTAS IN YOUR AREA ARE MORE LIKE THE SIZE A A REGULAR HAMBURGER BUN, I SUGGEST THE FOLLOWING CHANGES: 1. CUT MAYO AND SALSA RECIPE BY 25% 2.