Corn Salsa Burger

Add shredded cheese chopped scallions mayo salt and pepper and mix everything well.

Moist banana bread recipe without eggs. Remove corn from grill and slice kernels off into a bowl then toss with cilantro and set aside. Spray corn with non stick cooking spray or lightly brush with oil then rub cumin all over corn. Fold lettuce 34 of the way up and then fold burger over to wrap lettuce around.

Using outdoor grill or a grill pan cook the patties about 5 minutes on each side until cooked through. 1 cup frozen or cooked fresh corn avocado peeled and diced cup red pepper diced 1 tbsp lime juice tsp white wine vinegar cup cilantro or parsley instructions. 3 ears of corn.

I find its best to make the salsa before you start the grilling process because its less hectic and the salsa tastes better after it sits for 15 minutes. For the roasted corn salsa. While the burgers cook prepare the romaine.

This made 4 patties for us grill them for 15 20 minutes on medium heat. Serve on wooden or bamboo plates with a side of corn salsa and a cheeky cocktail. For the hatch chile burger.

Place burgers and corn on grill. For the hatch chile garlic mayo. Mix the meat and the seasoning and then form patties.

Gently combine salsa ingredients in a bowl. 10 cherry tomatoes quartered. Toss all the salsa ingredients together in a bowl and mix to combine.

Cook both 9 minutes total flipping burgers once halfway through cooking time. Combine black pepper remaining 14 teaspoon salt and chili powder in small bowl. Top your favorite burger with the salsa.

Stuff 14 cup guacamole in each lettuce wrap and spoon 2 tablespoons corn salsa on top. 2 roasted hatch chiles roasted seeds and skin removed. Season to taste with salt and black pepper.

The corn salsa burger is a dinner party type of burger. To make the burgers. 4 hatch chiles roasted.

Or go strong like i did and serve with a shot of premium tequila. In a large bowl mix the corn tomatoes black beans and cilantro. Sprinkle kosher salt on both sides of burger.

Place burger near the core. Cut the lime in half and squeeze the lime juice onto the corn salsa and mix. Its beautiful to look at and spectacularly tasty.

In a large frying pan over medium high heat warm 2 to 3 teaspoons oil until hot but not smoking. Add the salmon burgers and cook turning once until browned and just cooked through 2 to 4 minutes per side. Juice from 14 of a lime.

Transfer to a plate. Rotate corn every two minutes allowing it to develop a char. The best corn to use for this salsa would be organic corn fresh from your garden or from a farmers market.

Pat the salmon burgers dry with a paper towel. Using 12 cup as a measure scoop the chicken mixture and form round shaped patties. This burger will be a conversation piece if you serve to family and friends.

To make the corn salsa. While the burgers are grilling prepare the avocado corn salsa. Salt and pepper to taste.

Combine corn bell pepper beans avocado cilantro lime juice jalapeno and 14 teaspoon salt in medium bowl.