Image © Jaryd Niles-Morris
“This is an amazing meal with tons of flavour and so easy to do! To me, the meat is the most important part of a burger. I use chuck steak and ask the butcher to mince it for me. The result is a brilliant red meat that I simply season with salt and black pepper, mold into patties and throw straight on the grill.” – Scott Ames, Scott’s Catering Barbados
Bring Out the Grill: Beef Burger with Mexican Corn
Cuisine:
Mexican
Ingredients
For the Burger:
- 2 lb. chuck steak minced
- Salt and pepper to taste
- Vegetable oil
For the Mexican Corn:
- 4 corn on the cob with husk
- 1/2 cup whole mayonnaise
- Finely minced Jalapeño peppers
- ½ cup feta cheese crumbled
- 2 sprigs cilantro finely chopped
Preparation
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Make the burger: add the meat to a bowl and season with salt and pepper to taste.
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Divide the meat into 4 equal portions (each would be 8 ounces); mold into patties. It is important that the patties be of equal portion and thickness so that they cook evenly.
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Heat grill to medium high.
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Brush one side of each burger patty with oil and add to the grill, oil side down; cook for about 5 minutes until meat is charred. Brush the topside of the burger facing you with oil and flip the burger.
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Do not press down on the meat as that will squeeze out the juices. Cook for another 5 minutes for medium. If you like your burger a little pink in the middle, cook for 1 minute less on each side. For well done, cook for 1 minute more on each side.
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Remove the burgers and let them rest for about 5 to 7 minutes, meanwhile, butter and prep your buns before assembling the burger.
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Make the mexican corn: peel back the husk on the corn and tie it. This creates a handle that you can hold to eat from.
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Heat the grill to medium-high and slowly cook the corn until it starts to turn golden brown. Wipe on mayo, sprinkle with Jalapeño peppers, cilantro and feta cheese.