RECIPES: Recipe Details

Rate This Burger 
No votes yet

Navajo Sage Burgers on Indian Fry Bread topped with Roasted Corn Relish

My husband and I spent several years living in the four corners area of Colorado, Arizona, Utah and New Mexico. During that time we learned to love much of the "High Desert" cooking that we learned from the American Indians who live there. We plan to move back to the area later this year. I have used this influence to create this burger which is absolutely delicious!

Ingredients 

Indian Fry Bread:
4 cups high gluten white flour (1/4 cup reserved)
1 Tbl. baking powder
1 1/2 Tsp Natural salt
1 to 1 1/2 cups warm water
1 cup Achiote oil for frying and oiling grill
Roasted Corn Relish:
3 ears sweet corn in the husk soaked in water 15 minutes
1 large Roma tomato diced
1/2 cup peeled and chopped red onion
1/4 cup chopped fresh cilantro
1 Tsp. Natural salt
1 Tsp. medium heat Chili Powder
1/2 cup mayonnaise
Navajo Sage Burgers:
1 1/2 pounds freshly ground beef sirloin with at least 25% fat
1/2 pound freshly ground buffalo
3/4 cup fresh chopped Sage
2 Tsp Natural salt
1 1/2 Tsp. Fresh Ground black peppe
r 1/2 cup Sutter Home 2003 Merlot (hints of black cherry, tobacco and herbal spices.)
1 tsp of the reserved Achiote Oil for the grill
Total Ingredients = 16

Instructions 

Pre-heat gas grill to 450 degrees Mix 3 3/4 cup flour, baking powder and salt in a large bowl. Gradually add 1 cup of warm water and work it in, adding more water a little at a time. Knead dough by hand until soft but not sticky. Form dough into a round ball, cover and let sit for 30/45 minutes. Pour Achiote oil in a 12 inch cast iron skillet reserving 1 Tsp. to use on the grill. Set skillet aside. Roast the 3 ears of corn (husk on) at 450 degrees on the gas grill with the grill cover down for 20/25 minutes. Remove and let cool enough to touch. Remove husks and silk. Cut the kernels off directly into a 1 1/2 qt. mixing bowl. Add tomato, red onion, cilantro, salt, chili powder and mayonnaise. Stir gently to mix. Set aside in larger bowl of ice or refrigerated compartment of your grill if you have one. Return to dough: Divide into 6 equal balls. Use the reserved flour to prevent dough getting tacky as you work with it. Place the cast iron skillet with the Achiote oil directly on the hot grill keeping the handle out, or use a side burner if your grill has one. Flatten each ball of dough with your hands, patting and stretching it into a 5" pizza shape. Carefully place the dough into the hot oil. Fry until the edges are golden, then flip over. Dough is done in about 3 minutes depending on oil temperature and thickness of dough. Place the fried Indian Bread on a warm platter. If you have a warming shelf on your grill, place the bread on that. Set aside. IT'S TIME TO GRILL! In a large cool bowl combine ground sirloin, ground buffalo, sage, salt, black pepper and Merlot. Use moistened hands to gently mix ingredients together. Form into 6 equal patties app. 5 1/2" diameter making them a bit thinner in the center. Brush the reserved Achiote oil on the grill. Place patties directly over the heat source and cover if using a gas grill. Turn after 3 minutes. Cook for another 3 to 4 minutes depending on medium rare or medium. Do NOT press patties down while cooking. When done, remove to a warm platter to rest for a few minutes. Turn off gas grill. Slice each Indian Fry Bread in half and place face down on grill for 1 minute. Remove to serving plates. Place a burger on one cut side of each fry bread. Top with a liberal serving of Roasted Corn Relish. Add the bread tops and serve. Makes 6 Burgers.

Comments 

You have to prepare this recipe to appreciate the wonderful flavors married here. By the way, the Merlot I used in the recipe is wonderful served WITH the burgers. Bon Appetit!