The corn salsa burger is a great burger. Succulent patty, cradled in a modest pit of manchego cheese and topped with a warm and spicy corn salsa.
The corn salsa burger is a dinner party type of burger. Serve on wooden or bamboo plates with a side of corn salsa and a cheeky cocktail. Or go strong like I did and serve with a shot of premium tequila.
This burger will be a conversation piece if you serve to family and friends. It’s beautiful to look at and spectacularly tasty. It’s a star and deserves an audience, so share this corn salsa burger.
If you’re having a party outdoors, this should be on the menu. You can make the corn salsa a day in advance and just heat it up a little, on the day of your party, then add the onions and cilantro before adding to your burgers. All that will be left to do is grill your patties and construct your burgers with a little cheese and serve to your deserving guests.
I haven’t shared this burger with anyone as yet, but I plan on doing so soon, at my next rooftop party. My friends and family have been getting at me to host a party for a few weeks now, so I guess I should oblige.
I might convert the corn salsa burgers to sliders for my party and serve as appetizers. My friends just cannot keep still, so a big burger will hold them back. One minute they’re sat waxing lyrical about their lives, trials and tribulations, the next they’re up swaying and singing to Simply Red “holding back the years!” (You know who you are…)
My friends like to eat food that doesn’t hinder their drinking ability, but they expect really good food.
So it’s decided, I’m going to serve corn salsa burgers, but in slider form, and I will continue the theme of small portioned food for the rest of the evening.
I’ll let you know how the party went, well the food we ate, for sure. I might have to censor some of what occurred, to protect dignities and street cred.
With 4th of July round the corner, you have the opportunity to share this burger with friends and family too. Don’t hesitate, the corn salsa burger will be a hit!
10 minPrep Time
25 minCook Time
35 minTotal Time
- 2 cups corn kernels
- 1/4 cup chipotle peppers in adobo sauce
- 1 tbsp sherry vinegar or balsamic vinegar
- 1 tbsp agave
- 1/4 tsp kosher salt
- 1 lb ground chuck
- 1 lb ground sirloin
- Kosher salt for seasoning patties
- 4 Burger buns
- 3/4 cup red onions (minced)
- packed1/4 cup fresh cilantro (minced)
- 1 cup manchego cheese (finely shredded)
- Sauté pan with cover
- Grill or grill pan
- Aluminum foil
- Place corn, chipotle peppers and vinegar in a sauté pan and place on a high heat.
- Sauté until ingredients begin to bubble then lower heat to medium.
- Add agave and 1/4 tsp salt and stir until ingredients are combined.
- Taste to ensure flavors are to your liking, and if necessary and a pinch extra of adobo sauce, vinegar, agave or salt.
- Once you have your salsa as you like it, remove from heat and cover to keep warm.
- Mix chuck and sirloin using a two pronged fork. Do your best not to overwork the meat.
- Form four 8 oz burger patties making sure the center of each patty is less dense than the outer edges. Just gently press down in the center with your fingers and thumbs while holding each patty in both hands. Do not overwork the patties, then set aside.
- Season patties with salt as desired.
- Heat grill or pan to medium heat. If using a grill, spray with a little oil, if not, then no need to add oil.
- Carefully place burger patties on the grill and cook either side undisturbed to desired temperature.
- Once patties are cooked, tent them with aluminum foil and allow to rest for 3-5 minutes.
- While burger patties are resting add onions and cilantro to corn and mix thoroughly.
- Cut burger buns in half and lightly grill, then set on a board or large tray ready to create burgers.
- Divide cheese into equal amounts and place on the inside of the base of the burger buns.
- Place a burger patty on top of the cheese then top with a generous amount of corn salsa.
- Cover with top of burger bun and serve immediately with a small bowl of extra corn salsa.