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WESTERN COWBOY BURGERS WITH BLACK BEAN SALSA AND FIRE ROASTED ONIONS

Colorado is known for its western/cowboy way of life. A big part of that is hearty, fire-roasted cuisine. The southwest influence is represented by the spicy chipotle mayonnaise and black bean salsa. The hickory smoke flavor in the patties gives the burgers that western feel.

Ingredients 

Chipotle Mayonnaise:
1 1/2 cups of mayonnaise
2 teaspoons of canned chipotle peppers, chopped
2 teaspoons of abodo sauce, from canned chipotle peppers

Black Bean Salsa:
3/4 cup black beans, cooked and drained
3/4 cup whole kernel corn, cooked and drained
3/4 cup chopped fresh tomatoes
1/4 cup pimentos, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground peppercorns
1 small clove garlic, pressed

Fire Roasted Onions:
1/4 cup Colivita Extra Virgin Olive Oil
1 extra large Vidalia onion, peeled and sliced into 1/4" slices
1 teaspoon salt
1 teaspoon freshly ground peppercorns

Patties:
3 pounds ground chuck
2 teaspoons seasoned salt, preferably Lawyr’s
1 teaspoon freshly ground peppercorns
1 tablespoon hickory liquid smoke
8 tablespoons butter, frozen

Buns:
12 tablespoons butter, at room temperature
6 (4" round) Kaiser rolls, split
1/4 cup Colivita Extra Virgin Olive Oil, for brushing the grill rack
6 romaine lettuce leaves

Instructions 

To prepare the chipotle mayonnaise, mix mayonnaise, chiptole peppers, and adobo sauce in a small mixing bowl. Stir until everything is well combined. Cover and keep chilled until ready to assemble burgers.

To prepare black bean salsa, mix the black beans, corn, tomatoes, pimentos, 1/2 teaspoon of salt, 1/4 teaspoon ground peppercorns, and garlic clove in a small mixing bowl. Stir until everything is well combined. Cover and keep chilled until ready to assemble burgers.

To prepare the fire roasted onions, lightly brush olive oil on both sides of the onion slices. Generously season both sides with 1 teaspoon of salt and 1 teaspoon ground peppercorns. Cover and set aside until ready to grill.

To make the patties, place the ground chuck, seasoned salt, 1 teaspoon ground peppercorns, and liquid smoke in a large mixing bowl. Grate the frozen butter into the meat mixture. Using a fork, lightly toss the meat mixture, trying not to overwork meat. Divide the meat into 6 equal portions. Form each portion into a patty 5" in diameter. Cover and keep chilled until ready to grill.

To prepare rolls, spread 1 tablespoon of butter on each cut side of each roll half. Cover and set aside until ready to grill.

Preheat a gas grill, with a cover, to medium-high heat. Brush the rack with the olive oil. Place the patties on the prepared rack, cover and cook, turning once, about 3 minutes on each side. While the burgers are cooking, place the onion slices on the grill rack and cook for 3 minutes on each side. During last few minutes of cooking, place the rolls on outer edge of grill rack, to lightly toast. Remove burgers, onions, and rolls from the grill.

To assemble the burgers, place a grilled onion slice on the bottom roll. Top with 1 lettuce leaf, folded to fit the burger. Add a burger and top with a generous tablespoon of black bean salsa. Spread one tablespoon of chipotle mayonnaise on the cut side of the top roll. Place on burger and enjoy. Repeat process with remaining burgers. Makes 6 burgers.

Comments 

There are several steps in this recipe, but none of them are difficult or complicated. The results are well worth the effort. Enjoy!