Smokehouse burger with tomato corn salsa, grilled potatoes and chipotle-lime drizzle


Tomato Corn Salsa:
• 1 cup vine ripe tomatoes, chopped
• 1/2 cup red onion, diced
• 1 teaspoon jalapeno, finely minced
• 1/2 cup fresh cilantro, stems removed and minced
• 1 tablespoon fresh lime juice
• 1/8 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Chipotle Lime Drizzle:
• 1/3 cup mayonnaise
• 1/4 cup fresh cilantro, stems removed
• 1 tablespoon canned chilpoltle in adobo sauce, pureed
• 3/4 tablespoon fresh lime juice
• 1/8 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Grilled Corn:
• 1 ear sweet white corn
• 1 tablespoon extra virgin olive oil
• 1/8 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper

Grilled Potatoes:
• 2 medium size Idaho potatoes – approximately 4 cups,
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

• 2-1/2 pounds fresh ground beef
• 4 tablespoons canned chilpoltle in adobo sauce, pureed
• 1 teaspoon. kosher salt
• 1 teaspoon fresh ground pepper
• 1- 7oz can Blue Diamond Smokehouse almonds, chopped

• Vegetable oil to brush grill
• 9 ounces Pepper Jack cheese, sliced
• 6 Kaiser rolls



Begin by making the salsa. Combine the chopped tomatoes, red onion, jalapeno, cilantro, fresh lime juice, salt and pepper in glass bowl. Mix ingredients well. Cover and refrigerate.

Next make the chipotle lime drizzle. In a small food processor or food grinder, place the mayonnaise, cilantro, adobo sauce, lime, salt and pepper. Process well to combine. Place in glass bowl, cover and refrigerate.

Prepare a medium high (350 degree) grill.

Begin preparing the grilled corn to add to the already prepared salsa. Remove the silk from the ear of corn and discard. Pull back the husks without removing to expose corn. Brush exposed corn with olive oil and sprinkle with salt and pepper. Gently arrange husks back over corn to cover. If needed, remove a strip of husk and tie around corn to secure remaining husk in place. Place on grill away from direct heat. Cook for 12 – 15 minutes or until tender, turning to prevent burning. Remove from grill and allow to cool. When cool, remove the husks and discard. Cut corn from cob and add to prepared salsa. Return to refrigerator.

While corn is cooking, wash and dry the potatoes. Cut both potatoes into approximately 1/2” cubes. Place potatoes in a bowl. Add olive oil, salt and pepper. Toss to coat potatoes. Place potatoes in a nonstick grill basket or disposable aluminum pan to cook. Place basket/pan on grill, away from direct heat for 25 – 30 minutes, stirring potatoes occasionally to prevent burning. When potatoes are slightly browned and tender remove from grill.

While the potatoes are cooking, prepare the patties. Place the beef, adobo sauce, salt and pepper in a large bowl. Mix well, handling gently to avoid compacting the beef. Divide the mixture into six equal portions and form each into a large ball. Roll each ball in the chopped almonds, pressing ball into the almonds as you roll to cover beef generously with the almonds. After rolling balls in almonds, flatten each into a patty sized to fit your Kaiser rolls.

Place the patties on the prepared grill rack. Cover and grill until bottoms are brown, approximately 4-5 minutes. Flip the patties over and continue grilling for an additional 3-5 minutes or until centers reach 160 degrees. Separate cheese into six equal portions. When patties reach desired doneness, top each with a portion of cheese. Allow cheese to melt slightly over edges. Remove from grill.

During the last few minutes of cooking, place the rolls, cut side down on the edge of the grill and toast lightly. Remove from grill.

To assemble the burgers, begin by toping the bottom half of the toasted roll with the grilled cheese topped patty. Divide the potatoes into six portions, and place a portion atop each patty. Drizzle potatoes with the chipotle lime drizzle. Divide the salsa into six portions (approximately 1/3 cup each) and place on top of the drizzled potatoes. Top with the toasted roll top.

Makes 6 burgers.