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Roasted Corn and Guava Burger with Nopalitos (cactus)


Roasted Corn:
½ cup fresh chopped cilantro
4 TBS salted butter - softened
2 TBS smoked paparika
1 TBS chipotle in Adobo sauce – chopped/ pureed
3 TBS fresh lime juice
2 Ears of Sweet Corn - in husks
Roasted Corn & Guava spread:
3/4 cup Roasted Corn – from above
½ cup Guava Jelly
2 tsp smoked paparika
2 TBS salted butter – softened
1 tsp fresh lime juice
2 lbs. ground chuck
1 cup Roasted Corn – from above
6 TBS Guava Jelly
1 TBS Chipotle in Adobo sauce – chopped/pureed
½ tsp. Liquid smoke
2 TBS Sutter Home Merlot wine
2 tsp. sea salt
1 tsp. pepper Colavita Olive Oil for brushing of the grill racks
6 Kaiser Rolls from the bakery, sliced in half horizontally
1 1/2 cups Nopalitos (tender cactus) – drained & patted dry


Step by Step Instructions – Start the grill and set on low. Preheat (15 mins) to a temperature of 325-350 degrees Roasted Corn: In a small mixing bowl add: Chop & add ½ cup fresh cilantro, 4 TBS salted butter – softened, 2 TBS smoked paparika, chopped/ pureed the 1 TBS chipotle in Adobo sauce and add, roll & squeeze 3 TBS fresh lime juice and add. Mix well to combine. Open the husks (but do not remove) & remove the silk on the 2 ears of corn. Coat the ears with the butter mixture and put the husks back in place. Place the ears onto the grill to roast, turning frequently, being careful not to burn them. Roasting (aprox. 30 to 50 mins.) Remove and set aside to cool. Once cool enough to handle husk the ears and cut off the kernels to be used in the sauce & burgers. Turn off grill for now. Roasted corn and Guava spread: In a small mixing bowl: 3/4 cup Roasted Corn, ½ cup Guava Jelly, 2 tsp smoked paparika, 2 TBS salted butter, roll & juice 1 tsp of lime juice and add. Mix well to combine, set aside until you build your burgers. If the consistency becomes too liquid then refrigerate until you are ready. Burger: Grease the grill racks with the Colavita Olive Oil. Turn up grill to medium/high (for 15 mins) make sure temperature is 450 to 500 degrees. In a large mixing bowl 2 lbs. ground chuck, 1 cup Roasted Corn, 6 TBS Guava Jelly, chopped/pureed & add 1 TBS Chipotle in Adobo sauce, ½ tsp. Liquid smoke, 2 TBS Sutter Home Merlot wine, 2 tsp. sea salt, 1 tsp. Pepper. Mix all ingredients well. Separate the mixture into 6 equal parts and form into patties. Place burgers onto the grill and close the lid, let cook 4 to 5 mins. Turn the burgers to create grill marks & cover, cook another 3 to 4 mins. Flip burgers, cover and cook 3 to 4 mins. Turn burgers to create grill marks, cover & cook another 3 to 4 mins. Slice the Kaiser rolls horizontally, keeping tops with their partners and lightly toast the buns. Remove from heat and prepare to plate your burgers. During the entire time you are cooking the burgers, you are trying to maintain a grill temperature of 400 to 450 degrees. To plate: Place the bottom of the bun on the plate, top the bottom with 2 to 2 1/2 TBS of the Roasted Corn & Guava spread. Top with the burger and top the burger with ¼ cup of Nopalitos (tender cactus). Place the lid of the bun on top and serve. 2006 – ToniLee. Monteparte