RECIPES: Recipe Details

Rate This Burger 
No votes yet

NEW ENGLAND CORN CHOWDER BURGERS WITH PANKO POTOATO CHIP CRUST

In creating this burger, I looked to one of New Englands's classic chowders for inspiration. To add potatoes and a little interest in texture, I made panko-style crumbs using Kettle's Krinkle Cut Salt and Pepper Flavored Chips. Sutter Home Sauvignon Blanc is an excellent wine to serve with the New England Corn Chowder Burger with Panko Potato Chip Crust.

Ingredients 

6 Tablespoons butter at room temperature, divided
5.2 oz. package garlic and fine herbs gournay cheese softened
1 1/3 cup vacuum packed canned corn, divided
2/3 cup diced sun dried tomatoes, divided
1/2 cup freshly minced basil, divided
1/2 cup minced red onion, divided
8 oz. Krinkle Cut Chips
Salt and Fresh Ground Pepper Flavor, divided
2 lbs. freshly ground chuck
2 teaspoons garlic salt
1 Tablespoons Chipotle Pepper Sauce
2 Tablespoons Grey Poupon Dijon–mustard
2 Tablespoon packed light brown sugar
2 Tablespoons finely grated aged Parmesan cheese
1 Tablespoon vegetable oil, to brush grill
6 soft Kaiser rolls split
1 bunch organic watercress, washed and stems trimmed
6 slices vine-ripened beefsteak tomatoes

Instructions 

1.Preheat a gas grill with cover to medium-high. 2.To make the savory corn chowder cream: in a small bowl combine 4 tablespoons butter and cheese. Stir with a spoon until smooth and creamy; stir in 1 cup corn, 1/3 cup sun dried tomatoes, 1/4 cup minced basil and 1/4 cup red onion. Stir to thoroughly blend ingredients. Refrigerate. Bring to room temperature 30 minutes before serving. 3. To make ‘panko” potato chip crumbs: using a food processor, pulse-chop potato chips in two small batches to form “panko” style crumbs, about 15-18 pulses. (I used the super 7 series Cuisinart, which has a fairly large bowl). 8 oz of chips (½ the bag) when processed equals about 2 cups crumbs. 4.To make the patties: sprinkle 1/2 cup of the panko chip crumbs over the beef. Add remaining 1/3 cup corn, 1/3 cup sundried tomatoes, 1/4 cup basil, 1/4 cup red onion. Also add garlic salt and Chipotle pepper sauce. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions. Let the patties rest a moment and prepare the Dijon glaze. In a small bowl combine, Dijon, remaining 2 Tablespoons soft butter, brown sugar and parmesan; stir to thoroughly blend ingredients. 5. 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. 6.To assemble burgers, line the bottom of the toasted rolls with watercress, top each with a tomato slice and a few generous dollops of the corn chowder cream. Immediately brush top of the burgers with the Dijon glaze and generously sprinkle panko crumbs onto of the burger, lightly tap crumbs into the burger. Place the burgers crumb side down onto the rolls. Repeat glazing and panko crumb process with the other side of the burger as well. Spread top half of the rolls evening with the remaining corn chowder cream. Cover burgers with roll tops. Serve immediately. Serves 6

Comments 

I prefer to used freshly roasted corn cut from the cob, but when the corn is not fresh. Vacuum packed corn is just as flavorful. Use fresh sun dried tomatoes found in the produce section. Not the one that are overly dried. If you use the jarred tomatoes, which are packed in oil please drain. One could crush the potato chips in a plastic food bag with a rolling pin. I like to repeat ingredient flavors in the burger and condiments thus layering the flavors to create a more flavorful impact. Therefore the 16 ingredients are divided. Enjoy!