South of the Border Burger with Roasted Corn and Black Bean Salsa

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Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

I love anything that is FULL of flavor, and this tasty recipe really delivers!Spicy, sweet, salty — it has it all. The amount of peppers and spices adds a nice heat, the roasted corn adds the perfect amount of sweetness and the avocado and black beans mellow everything out!


Roasted Corn and Black Bean Salsa ingredients:
2 tablespoons Colavita olive oil
½ teaspoon ground cumin, divided
¼ teaspoon garlic powder, divided
1/8 teaspoon chili powder
2 ears sweet corn, shucked and silk removed
3 ¼” slices red onion (about ½ of a medium)
2 tablespoons minced fresh cilantro
1 tablespoon minced jalapeno (red, preferably, with seeds and veins removed – about ½ of one pepper)
1 15 oz can black beans, drained and rinsed
¼ teaspoon dried Mexican oregano
¼ teaspoon ground chipotle pepper
2 tablespoons fresh lime juice
¼ teaspoon kosher salt
1/8 teaspoon ground black pepper

South of the Border burger ingredients:
2 pounds ground sirloin
2 teaspoons kosher salt
1 medium roasted* poblano pepper, peeled, seeds and veins removed, chopped
1 tablespoon minced canned chipotle peppers
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
¼ teaspoon ground chipotle pepper
½ teaspoon smoked paprika
6 slices Monterey Jack cheese
2 ripe California avocados
1 tablespoon lime juice
¼ teaspoon kosher salt
6 leafs of green or red leaf lettuce
6 thin slices ripe tomato
2 tablespoons vegetable oil
6 onion rolls
Non-stick cooking spray or ¼ cup vegetable oil (for coating grill rack)


To prepare salsa:
Heat grill to 450 degrees F. In small bowl, whisk oil, ¼ plus 1/8 teaspoons cumin, 1/8 teaspoon garlic powder, and chili powder. Brush corn and onion slices with oil mixture and grill, turning frequently, until nicely charred, about 8 minutes for the onion and 10-12 minutes for the corn. When corn and onion are cool enough to handle, cut kernels from corn and finely chop onion and put into a large bowl. Add cilantro, jalapeno, black beans, oregano, remaining 1/8 teaspoons of garlic powder and cumin, ground chipotle, lime juice and salt and pepper to corn mixture; toss gently to combine. Set aside while preparing burger ingredients.

To prepare burgers:
Place ground meat into a large bowl and add the salt, roasted pepper, jalapeno, cilantro, lime juice, chili powder, cumin, black pepper, cayenne, ground chipotle and paprika; toss gently but thoroughly to combine meat and spices. Form mixture into 6 patties.

Heat grill to 450 deg F. Oil (or spray) grill rack well; place patties on grill rack and cook for 4-7 minutes per side, turning once, to desired doneness. During the final 2 minutes of grilling, place 1 slice of cheese on each patty. Remove from grill and let rest 5 minutes, tented loosely with foil. While burgers are resting, brush the inside of the bun tops and bottoms lightly with the oil; place oiled-side down on grill and cook until lightly toasted, about 1 minute.

To assemble the burgers: peel and slice avocado into ¼” slices; sprinkle with lime juice and salt. Place 1 lettuce leaf on the cut side of a bottom half of a roll; next, add a slice of tomato, then 2 slices of avocado; next, add one patty on top of the avocado, then place 2 generous tablespoons of salsa on top of patty; add the roll top and serve. Repeat for remaining 5 burgers.