New England Corn Chowder Burgers with Panko Potato Chips


6 Tablespoons butter at room temperature, divided
5.2 oz. package garlic and fine herbs gournay,(Boursin,) cheese softened
2 Tablespoons Tabasco Chipotle Pepper Sauce, divided
1 1/3 cup vacuum packed canned corn, divided
2/3 cup diced sun dried tomatoes, divided
1/2 cup freshly minced basil, divided
1/2 cup minced red onion, divided
8 oz. Kettle Krinkle Cut Chips Salt and Fresh Ground Pepper Flavor, divided
2 lbs. freshly ground chuck
2 teaspoons garlic salt
2 Tablespoons Grey Poupon Dijon–mustard
2 Tablespoon packed light brown sugar
2 Tablespoons finely grated aged Parmesan cheese
1 Tablespoon vegetable oil, to brush grill
6 soft Kaiser rolls split
1 bunch organic watercress, washed and stems trimmed
6 slices vine-ripened beefsteak tomatoes



1.Preheat a gas grill with cover to medium-high.

2.To make the savory corn chowder cream: in a small bowl combine 4 tablespoons butter, cheese and 1 tablespoon Chipotle pepper sauce. Stir with a spoon until smooth and creamy; stir in 1 cup corn, 1/3 cup sun dried tomatoes, 1/4 cup minced basil and 1/4 cup red onion. Stir to thoroughly blend ingredients. Refrigerate. Bring to room temperature 30 minutes before serving.

3. To make ‘panko” potato chip crumbs: using a food processor, pulse-chop potato chips in two small batches to form “panko” style crumbs, about 15-18 pulses. (I used the super 7 series Cuisinart, which has a fairly large bowl). 8 oz of chips (½ the bag) when processed equals about 2 cups crumbs.

4.To make the patties: sprinkle 1/2 cup of the panko chip crumbs over the beef. Add remaining 1 tablespoon Chipotle pepper sauce, 1/3 cup corn, 1/3 cup sundried tomatoes, 1/4 cup basil, 1/4 cup red onion and garlic salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions. Let the patties rest a moment and prepare the Dijon glaze. In a small bowl combine, Dijon, remaining 2 Tablespoons soft butter, brown sugar and parmesan; stir to thoroughly blend ingredients.

5. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 4-5 minutes longer for medium. During the last few minutes of grilling, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly.

6.To assemble burgers, line the bottom of the toasted rolls with watercress, top each with a tomato slice and a few generous dollops of the corn chowder cream. Immediately brush top of the burgers with the Dijon glaze and generously sprinkle panko crumbs onto of the burger, lightly tap crumbs into the burger. Place the burgers crumb side down onto the rolls. Repeat glazing and panko crumb process with the other side of the burger as well.. Spread top half of the rolls evening with the remaining corn chowder cream. Cover burgers with roll tops. Serve immediately.
Serves 6