Bolivian Crunch Burgers with Tangy Salsa Golf, Grilled Corn, and Parmesan Cheese
1/2 cup mayonnaise
1/4 cup ketchup
1 TBS lemon juice
2 pounds ground chuck
2 cloves garlic, minced
2 tsp salt
1/2 tsp cumin
3 ears of fresh corn on the cob, with husks on
vegetable oil, for brushing on the grill rack
1 1/2 cups freshly grated parmesan cheese
6 soft kaiser rolls, split
1 1/2 cups crushed Cape Cod Classic Salted Potato Chips
Preheat a gas grill to medium-high heat, or prepare a medium-hot fire in a charcoal grill with a cover.
To make the Salsa Golf, combine the mayonnaise, ketchup, and lemon juice in a small bowl. Mix well. Cover and set aside.
To make the patties, combine the ground chuck, garlic, salt, and cumin. Handle the meat as little as possible and shape into 6 patties to fit the bun size. Cover and refrigerate until ready to grill.
Take the fresh corn on the cob and peel back the husks, leaving them attached. Clean off the silk and pull the husks back up. Place the corn in a large tub of water and soak for 15 minutes before grilling.
When the grill is ready, brush the grill rack with vegetable oil. Place the corn on the grill, cover, and cook for 15-20 minutes. Rotate every 5 minutes until nicely charred. Remove corn, peel back husks, and cut off the corn kernels. Place in a bowl and set aside until ready to assemble burgers.
Brush the grill with a little more oil and place the patties on the grill, cover and cook, turning once, until done to preference, 5-7 minutes on each side for medium. Place 1/4 cup of parmesan cheese on each patty during the last 3 minutes of grilling. Place the kaiser rolls cut side down on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, place 1 TBS of Salsa Golf on each roll bottom. Top with the patties. Then top each patty with 1/4 cup of grilled corn and 1/4 cup of crushed Cape Cod Classic Salted Potato Chips. Place 1 more TBS of Salsa Golf on each roll top, top burgers, and serve. Yield: 6 burgers