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Saturday, August 14, 2010

Spike's Mendelsohn's Southwestern Burger

Servings: 6
Side Suggestions: potato salad
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30 ounces ground sirloin
6 potato buns, cut in half
Canola oil
Salt and freshly ground pepper
6 slices Monterey Jack cheese
1 recipe Roasted Corn and Red Pepper Salsa (recipe below)
1 cup Chipotle Mayonnaise  (mayo & Chipotle seasoning, taste to your likings)

To make the patties, roll six 5-ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate. Toast the buns. Set aside. Heat a large skillet over medium-high heat and add just enough oil to cover the entire bottom. When the oil begins to smoke, reduce the heat to medium, and place the patties into the skillet. Season the patties with salt and pepper, and cook for 3 minutes. Flip, and cook on the other side for 1 minute more. Place 1 slice cheese on each patty and continue cooking 2 minutes more for medium-rare doneness. Cover with a lid for the last 30 seconds to melt cheese. To assemble the burgers, place 1 patty on 1 toasted bun bottom. Spoon some salsa on each patty. Spread some of the mayonnaise on the bun top and cover. Repeat with the remaining ingredients. Don't forget to wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes and serve.

Roasted Corn and Red Pepper Salsa
2 ears fresh corn or one 16-ounce can corn
1 tablespoon extra virgin olive oil
Sea salt
1 small red bell pepper, seeded and diced
1/2 red onion, diced
1/2 cup chopped fresh cilantro
1 scallion, sliced
1/2 cup white wine vinegar
2 tablespoons sugar
Freshly ground black pepper

Carefully remove the kernels from the cobs. The best way to do this is to hold an ear by the tip and stand upright on the stem end in a bowl. Cut down the sides of the cob with a sharp knife, releasing the kernels without cutting into the cob.

Heat the oil in the skillet over medium heat until smoking. Add the kernels and cook, stirring, until nicely crisp, about 10 minutes. Season with salt and set aside to cool.

When ready to serve, combine the corn, red pepper, onion, cilantro, scallion, vinegar, and sugar. Mix well and season with salt and pepper. Serve immediately.

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