Wild West Rodeo RoundUp Burgers with Cowhand Caviar
Washington and Oregon have a different rodeo event happening almost every weekend in the summer the biggest and best known being the Pendelton Roundup.This burger is for the locals(and there are lots) who participate and attend the fun filled events. What cowgirl or cowboy wouldn’t like a spicy filling burger after ropin all day?
2 tablespoons Colavita extra virgin olive oil
2 tablespoons melted unsalted butter
2 tablespoons fresh lime juice
2 teaspoons Tabasco chipotle hot sauce
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1 teaspoon sea salt
1 ripe firm California avocado
2 ripe firm plum tomatoes, cut in half lenghtwise
2 large jalapenos
1 large husked ears of corn
1/4 cup chopped cilantro
9 thick applewood smoked bacon
2 ounces smooth goat cheese
1/3 cup shredded sharp cheddar cheese
2 pounds ground chuck
1/3 cup minced red onion
2 teaspoons sea salt
1/2 teaspoon black pepper
1/2 cup hickory smoked barbecue sauce
6 Kaiser rolls, split
6 red leaf lettuce leaves
Heat a standard outdoor grill to medium-high.
In a medium bowl whisk together the olive oil, butter, lime juice, hot sauce, garlic, cumin and 1 teaspoon salt for a baste. Set aside 1 tablespoon of the baste.
Slice avocado in half then remove pit and using a large spoon scoop out each halves pulp. Place halves on large rimmed baking sheet along with the jalapeno, corn and tomatoes. Brush all over with baste then transfer all directly on grill, keep basting all and turning watching carefully not to burn. Remove avocado and tomatoes back onto baking tray when grill marks appear, about 2 minutes total. Remove jalapenos and corn when slightly charred all over about 5 minutes. Rough chop avocado then transfer to medium bowl, add the reserved 1 tablespoon of baste then mash well with a fork. Finely chop the tomatoes and the jalapeno after removing core , charred skin, and seeds, add to the avocado mixture. Remove kernals from corn into the avocado mixture then stir in cilantro until well mixed.
For RoundUp Burgers
Cook bacon on grill rack in a large ovenproof skillet until crisp then drain on paper towel, break in half and set aside.
In a small bowl mix together the goat cheese and cheddar cheese. Form into 6 half dollar round disc.
In a large bowl mix the ground chuck, onion, salt,and pepper. Divide into 6 portions then form into patties. Make an indentation in center then fill each with a cheese disc, pinch in some of the meat to seal.
Grill patties turning once until desired degree of doneness about 4 to 5 minutes per side. During the last 2 minutes of grilling brush burgers with the barbecue sauce. Also during the last minute of grilling lightly toast cut side of rolls. To serve place patties on bottom half of rolls then top with the avocado mixture and 3 bacon pieces. Add lettuce leaves and roll tops. Serves 6