Border Burgers with Roasted Salsa and Chipotle Mayo

Ingredients

2 lb. ground beef
4 cloves garlic, minced
1 tsp. cumin
1 tsp. ground thyme
1 tsp. dried oregano leaves
2 limes
sea salt
ground pepper
1 head of garlic, skin on
3 T. olive oil
4 Roma tomatoes, cut an “X” in the end through the skin
1 onion, sliced
1 jalapeno, whole
juice of ½ lime
1 tsp. white wine vinegar
1/8 tsp. cumin
1/8 tsp. fresh chopped thyme
1/8 tsp. fresh oregano
¼ cup chopped cilantro
6 slices of Monterey jack/Colby cheese
Six hamburger buns
¼ c. mayonnaise
½ t. ground chipotle

Instructions

In a large bowl, combine the beef, garlic, cumin, thyme, and oregano. Squeeze both limes and add juice to bowl. Mix well. Shape into six patties. Season patties with salt and pepper. Chill for one hour before grilling.

Preheat grill to 425 degrees.

Cut top off of the head of garlic leaving root intact. Place garlic head on square of foil, drizzle with 1 T. olive oil and season with salt and pepper. Wrap up garlic in foil. Start garlic roasting on grill over indirect heat. Grill should be set at 425 degrees. Roast garlic bundle for 30 minutes. Remove and let cool for 10 minutes.

Decrease temperature to 350 degrees. Wash and prepare vegetables (tomatoes, onion, and jalapeno). Dress vegetables with the remaining olive oil. Season with sea salt and fresh ground pepper. Add vegetables to grill. Roast for 30 minutes.

After 30 minutes, remove vegetables. Chop vegetables and place in mixing bowl. (For less hot salsa, remove seeds and core of jalapeno.) Add juice of ½ lime, vinegar, cumin, thyme, oregano and cilantro. Set aside.

With grill at 350 degrees, place patties on grill and grill for 5 minutes on each side for medium doneness.

Toast hamburger buns. Spread chipotle mayonnaise on bottom bun. (To prepare mayo, combine ¼ c. real mayonnaise with ½ t. ground chipotle.) Place burger on bun and place Monterey jack/Colby slices on patty. Top with roasted salsa. Place top bun on burger.