Wine Varietal: Pinot Noir
Is there anything more American than corn on the cob? It was grown by the indians.When my husband was in the Navy we lived in many places (including 7 years in Europe). The sight of a corn field or hog farm always brought back memories of growing up in Indiana. Corn is the top item produced in Indiana with Pork being third.
Corn Oil (to brush vegtables)
2 ears of corn, husked and cleaned
1 red onion, cut in 1/4 inch slices
1 green pepper, quartered and seeded
1 jalepano pepper, quartered and seeded
1 med seedless cucumber, cut in 1/4 inch slices
1 beefsteak tomato, cut in 1/4 inch slices
1 large green onion
5 TBL Mayo
Salt & Pepper to taste
2 lbs ground pork
2 tsp kosher salt
1/2 tsp coarse ground black pepper
5 slices thick cut bacon raw, cubed
2 TBL Pork Rub (any brand)
6 slices Colby Jack cheese
6 Kaiser Buns
1/2 stick of softened butter
6 crispy lettuce leafs (romain)
Brush vegtables with oil, salt and pepper to taste and put on a preheated grill (350 – 375 degrees). Grill until tender. 1 to 4 minutes per side. Set aside to cool.
When vegtables are cool take the corn off of the cob and cut the other vegetables in a fine dice. Set aside 1/3 cup of diced onion and diced green pepper.
Mix together all of the other vegetables with the Mayo, taste for seasoning and add more salt and pepper as needed.
Mix together the pork, 2 tsp Kosher salt, 1/2 tsp pepper, cubed bacon, 2 TBL pork rub, the reserved 1/3 cups of onion and green peppers and 1/4 cup of the corn relish.
Form into 6 patties and grill on a 350 degree grill for 8 or 9 minutes, turn and grill for another 7 minutes. Add the cheese slices and grill for a couple more minutes until the cheese is melted.
Butter the buns and place on the grill for a couple of minutes. Remove.
Place a lettuce leaf on the bottom bun, add burger and top with a spoonful of the corn relish and top bun.