“CORNY” BURGER with LIME PEPPER CILANTRO MAYO, BABY ARUGULA, AND FONTINA CHEESE
My sons Hispanic soccer buddies are always over at the house eating the cupboards bare after practice.I made this burger for the my son’s soccer teammates who have an enormous appetite. My son’s team took 3rd in State this year and I want to think it was due to my great burger.
Lime Pepper Cilantro Mayo:
1 1/4 cups of Mayonnaise
1/4 cup heavy cream
1 Tablespoon Tabasco Green Pepper sauce
1 teaspoon fresh lime juice
1 teaspoon lime zest
1 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
2 Tablespoon Cilantro, chopped
2 Anaheim chilies, roasted, peeled, seeded and sliced
1/4 cup Dijon mustard
1/4 cup Sutter Home Sauvignon Blanc
3/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
2 pounds of ground chuck (80/20)
3/4 cup fresh corn kernels (removed from cob)
1/4 cup ground cheese curls
1 garlic clove, chopped
2 teaspoon kosher salt
12 slices smoked bacon
Colavita Extra Virgin Olive oil, for brushing the grill rack and buns.
6 slices of Fontina Cheese, each 1/4 inch thick. (If you can’t find Fontina, use Swiss cheese in its place.)
2 cups baby Arugula leaves
6 King Hawaiian buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Place a large iron skillet on the rack.
To prepare the Lime Pepper Cilantro Mayo, in a medium bowl, whisk together the mayonnaise, heavy cream, green pepper sauce, lime juice, lime zest, honey, salt and ground pepper until smooth. Gently stir in the cilantro. Set aside in a refrigerator.
To roast the Anaheim peppers, brush the grill rack with olive oil and place the Anaheim peppers directly on the grill. Cover and grill until the skins are blackened about 10 to 15 minutes, turn occasionally. Place the blackened peppers in a large plastic zip lock bag and cool to room temperature. Remove the peppers from the bag and remove and discard the burnt skins, seeds, and slice. Set aside.
To cook the bacon, Place the bacon in the preheated iron skillet. Cook the bacon until crisp about 5 to 7 minutes a side. Remove the bacon and drain on a paper towels. Cover the bacon with aluminum foil and keep warm. Remove the skillet from the grill.
To prepare the patties, In a large bowl, whisk together the Dijon mustard, Sauvignon Blanc, ground pepper and cayenne pepper. Next, gently combine the ground chuck, corn kernels, ground corn curls, garlic, roasted peppers, and kosher salt, into the same bowl with the mustard, wine and pepper mixture. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 6 patties and refrigerate until ready to grill.
Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5
minutes. Turn the patties, cover and continue cooking for another 5 minutes. During the last 2 to 3 minutes of grilling the patties, add a slice of Fontina cheeses on top of each patty. During the same time, brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack and toast lightly to golden brown.
To assemble the burger, slather both the bottom and top toasted side of the buns with some of the Lime Pepper Cilantro Mayo. Place just enough of the baby Arugula leaves on each bottom bun and add the patty. On top of each patty place 2 slices of bacon. Add the toasted bun top with wooden skewers and serve immediately.
Makes 6 burgers.