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
- 2 lb. chuck steak minced
- Salt and pepper to taste
- Vegetable oil
- 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
Make the burger: add the meat to a bowl and season with salt and pepper to taste.
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.
Heat grill to medium high.
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.
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.
Remove the burgers and let them rest for about 5 to 7 minutes, meanwhile, butter and prep your buns before assembling the burger.
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.
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.